Kasi halwa recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Shredded white pumpkin - 1 cup
  2. Thick milk - 1 cup
  3. Sugar - 3/4 cup
  4. Saffron - 2 pinch
  5. Cashew nut - 10
  6. Cardamom - 3
  7. Ghee - 1/4 cup

PREPARATION:

  1. Squeeze the shredded pumpkin to remove all the liquid and keep it aside.
  2. In a thick bottom pan (you can cook in pressure cooker)  add pumpkin, milk and cook until they become mushy. Once cooked well cool this down to room temperature and grind to paste in mixer.
  3. Now recook the paste in a pan  (or pressure cooker) until all the liquid evaporate.
  4. Now add sugar, saffron. Mix well and cook until the sugar completely dissolved. Continue cooking by mixing well until halwa becomes really thick.
  5. Now add crushed cardamom, ghee and mix well. Continue cooking by mixing well until ghee separates.
  6. Now add cashew nuts. Cook for couple of minutes, remove from heat (stove) and serve.

NOTES:

  1. Make sure the moisture in shredded pumpkin is all gone for best result.



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