White pumpkin/ Kumbalanga halwa/ Kasi halwa

Kasi halwa is made of white pumpkin which is normally used for making curries. This is so delicious and crunchy which differentiate it from other soft halwa. This can be easily made. The only time consuming is to grate pumpkin.





White pumpkin/ Kumbalanga – 2 cup grated

Sugar – 1/2 cup

Ghee – 2 tbsn

Cashews – 2 tbsn chopped


  • Squeeze the grated pumpkin in a muslin cloth. Save that water.
  • In a pan add a little ghee and fry cashews till golden.
  • Keep aside the cashews.
  • In the same pan add squeezed pumpkin and stir for a minute.
  • Then add squeezed and saved water. Cook for 2 minutes in medium flame.
  • When the water dries out aof sugar. It will leaves out water again.
  • Stir continuously so the bottom will not burn.
  • When the liquid evaporates, add remaining ghee little by little and stir continuously.
  • Add cashews and switch off.
  • Serve warm or cold.








  1. Adjust sugar and ghee as required.
  2. Squeezing pumpkin is important step. That assures the crunchy texture.

14 thoughts on “White pumpkin/ Kumbalanga halwa/ Kasi halwa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s