A delicious Kashi Halwa recipe using red pumpkin is shared, detailing the preparation steps including grating the pumpkin, making cardamom powder, frying dry fruits, and cooking the halwa until it reaches a juicy consistency. The dish can be stored for up to eight days in the fridge, promising a delightful taste.
Ingredients:
To make Kashi Halwa ( कद्दू का हलवा), you will need the following ingredients:
1. Yellow Pumpkin (Kashi) – Approximately 1 kg (after cutting and peeling).
2. Ghee – About ½ cup (plus an additional 4 tablespoons).
3. Dry Fruits – Cashews and almonds (quantity can vary based on preference).
4. Cardamom – For making cardamom powder.
5. Mishri (rock sugar) – About 200 grams, coarsely crushed (you can substitute with regular sugar if preferred).
6. Salt – A pinch (optional, for flavor).
These ingredients will help you create a delicious and flavorful Kashi Halwa!
Highlights:
00:01 This video demonstrates how to prepare a delicious red pumpkin halwa. The recipe includes simple steps like peeling, grating, and adding spices for flavor enhancement.
-The process of preparing the red pumpkin involves cutting, peeling, and grating it, similar to how one would prepare carrots for halwa. Proper tools are essential for this task.
-The video emphasizes teamwork in the kitchen, showing how the host’s spouse assists in grating the pumpkin. This collaboration makes cooking more enjoyable.
-The importance of cardamom powder is highlighted, as it adds a unique flavor to the sweet dish. Grinding it in a small mixer ensures a fine consistency.
02:12 The process of making cardamom powder is simple and effective, ensuring it retains its aroma when stored properly. This method enhances the flavor of various dishes, especially sweets.
-Proper storage in glass containers preserves the fragrance of cardamom powder for a longer time, ensuring the flavor remains intact. This is crucial for maintaining quality in cooking.
-Frying dry fruits like cashews and almonds adds a delightful crunch and richness to dishes, particularly sweet preparations like halwa. Adjust the quantity based on personal preference for taste.
-Cooking pumpkin in ghee releases its natural flavors and creates a delicious aroma, enhancing the overall taste of the dish. It’s essential to stir it consistently for the best results.
04:22 The recipe for Kashi halwa is shared, highlighting the importance of cooking pumpkin with ghee until it releases oil. The combination of ingredients enhances flavor, making it a delicious dish.
-Cooking the pumpkin over medium heat is crucial for achieving the right texture and flavor. Continuous stirring helps in evenly cooking the ingredients.
-Using Mishri instead of sugar adds a unique sweetness to the halwa. This ingredient blends well due to its coarse texture, enhancing the dish’s overall taste.
-Adding a pinch of salt at the end elevates the flavor profile of the halwa. It’s essential to use minimal salt, especially for fasting preparations.