HALWA VAGAIGAL

WHITE PUMPKIN[KASI ] HALWA:
Pressurecook 2 cups of shredded white pumpkin in a small vessel to three
whistles.
When it is cooled, extract the water out of the pumpkin.
Heat a kadai and add 1 cup of sugar with the extracted water.
Prepare single thread syrup[kambi paahu] under medium fire and then add the
cooked pumpkin to the sugar syrup.
Cook well and when it is thickened add 1tbsp of ghee, and a little kesari color.
When the halwa leaves on the sides, put off the fire.
Add some pieces of fried cashew nuts and almonds.
WHITE PUMPKIN HALWA‐II:
Cook 1 ½ cups of shredded pumpkin as above.
Boil 4 cups of thick milk in a beg vessel until it becomes a soft kova.
After extracting the water out of the cooked pumpkin, add the kova to the
pumpkin and mix well.
Prepare single thread syrup [kambi paahu] with 1 cup of sugar, then add the
pumpkin‐kova mixture and make halwa as above.
At the final stage, add ¼sp of cardamom powder and 1tbsp of ghee.