Kashi Halwa | Quick & Easy Dessert Recipe | Divine Taste With Anushruti | Rajshri Food

Ingredients: Serves 4

- 1/4 to 1/8th tsp saffron

- 2 tbsp hot water to dissolve the saffron

- 540 gm (3 cups) white pumpkin, grated

- 270 gm (1 1/2 cups) sugar

- 70 gm (1/3 cup) ghee

- 4 green cardamom pods, powdered

- 10 to 15 cashew nuts (or more if desired)

- 1 tbsp golden raisins (or more if desired)

Method:

- In a mortar, place the saffron and put in the hot water. After 10 minutes, grind to a paste using a pestle. This will reveal the vibrant hue of saffron.

- In a wok or kadhai, place the grated pumpkin and over low heat cook until the water evaporates and the pumpkin is dry, this should take about 5 minutes. Make sure that the pumpkin is stirred constantly if not there is the danger of it getting burnt.

- Once the pumpkin is dry, add the sugar, the saffron mixture, increase the heat a little and cook until the sugar melts. Decrease the heat a little and cook until the mixture is a deep golden colour and dry.

- In a small wok, heat the ghee and add the cashews and raisins and fry until they are golden in colour.

- Stir in the ghee, along with the dry fruits to the pumpkin and cook until the mixture starts to leave the sides of the pan.

- Stir in the fragrant cardamom powder.

- Turn off the heat.

Note:

- This can be made ahead and stored in the refrigerator. It stays fresh for up to a week in the refrigerator and a month in the freezer.

- Tastes best when warm or at room temperature.

- Can be easily doubled, tripled or quadrupled for a larger crowd.