Khasi Halwa

Recipe for Khasi Halwa – Vellai Poosanikai Halwa served at weddings in Tamilnadu. South Indian Halwa made with white pumpkin.

Vellai Poosanikai Halwa / White Pumpkin Halwa is a very traditional sweet served at South Indian weddings. We usually start the wedding feast with a sweet. Its a divine moment when a hot scoop of this Poosanikai Halwa is served on a banana leaf. Poosanikai Halwa is my all time favorite. At a wedding lunch when I was in college, I told my mom that I want the same Poosanikai Halwa for my wedding. She dint say anything at that time. Some years passed. Many weddings and many Poosanikai Halwa’s later, my Poosanikai Halwa time came. When my parents were finalizing the menu for my wedding, I asked for this Poosanikai Halwa to be added to the menu. This Poosanikai Halwa is close to my heart and warm to my stomach. For me, it needs to be served hot. The warm Poosanikai Halwa, the pumpkin with a textural feel in the mouth, the golden yellow color, the melting ghee….what more can one need. Lets make this awesome wedding Poosanikai Halwa.

That’s us at our wedding. That was a long time back.

Its always better to pick up a pumpkin that’s aged well. Choose a pumpkin that’s a little big and is more than 6 kilograms. We will need about 1 kg of pumpkin for this recipe.

Cut the pumpkin into small pieces and remove the seeds and the innards of the pumpkin completely.

We need to remove the skin too. Remove the green skin completely. The skin is bitter. So you want to remove it off completely.

Grate the pumpkin using a vegetable peeler. Pumpkin has a lot of water content. Squeeze the grated pumpkin on a muslin cloth to remove all the water. Set aside.

Heat a pan on medium flame and add the pumpkin. The 1 kg of pumpkin at the beginning has become a mere 300 grams now.

Add in a cup of the strained pumpkin liquid and cook the pumpkin on medium flame until dry.

When the pumpkin is cooking, soak a big pinch of saffron in half a cup of pumpkin liquid. Set aside. Grind 2 cardamom pods on a mortar and pestle to a smooth powder. Remove the outer skin of the cardamom before grinding.

Add in the saffron water and the sugar. Add in the broken cashewnuts. Add in a pinch of salt. Cook the halwa on medium flame for 7-8 minutes.

When the Poosanikai Halwa starts to bubble on the sides, add in 2 tablespoon of ghee. Cook for another 3-4 minutes on medium flame. Add in a big pinch of the ground cardamom powder.

The Poosanikai Halwa is done when the ghee streaks starts to appear on top.

Serve Poosanikai Halwa hot.

• 1 Kg Pumpkin
• 200 grams Sugar
• a big pinch of saffron
• 2 cardamom
• a pinch of salt
• 1/4 cup broken cashewnuts
• 2 tablespoons Ghee

1. Cut the pumpkin into small pieces and remove the seeds and the innards. Remove the green skin completely.
2. Grate the pumpkin using a vegetable peeler. Pumpkin has a lot of water content. Squeeze the grated pumpkin on a muslin cloth to remove all the water. Set aside.
3. Heat a pan on medium flame and add the pumpkin. The 1 kg of pumpkin at the beginning has become a mere 300 grams now. Add in a cup of the strained pumpkin liquid and cook the pumpkin on medium flame until dry.
4. When the pumpkin is cooking, soak a big pinch of saffron in half a cup of pumpkin liquid. Set aside. Grind 2 cardamom pods on a mortar and pestle to a smooth powder. Remove the outer skin of the cardamom before grinding.
5. Add in the saffron water and the sugar. Add in the broken cashewnuts. Add in a pinch of salt. Cook the halwa on medium flame for 7-8 minutes.
6. When the halwa starts to bubble on the sides, add in 2 tablespoon of ghee. Cook for another 3-4 minutes on medium flame. Add in a big pinch of the ground cardamom powder. The halwa is done when the ghee streaks starts to appear on top. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: South Indian

• 1 Kg Pumpkin
• 200 grams Sugar
• a big pinch of saffron
• 2 cardamom
• a pinch of salt
• 1/4 cup broken cashewnuts
• 2 tablespoons Ghee

1. Cut the pumpkin into small pieces and remove the seeds and the innards. Remove the green skin completely.
2. Grate the pumpkin using a vegetable peeler. Pumpkin has a lot of water content. Squeeze the grated pumpkin on a muslin cloth to remove all the water. Set aside.
3. Heat a pan on medium flame and add the pumpkin. The 1 kg of pumpkin at the beginning has become a mere 300 grams now. Add in a cup of the strained pumpkin liquid and cook the pumpkin on medium flame until dry.
4. When the pumpkin is cooking, soak a big pinch of saffron in half a cup of pumpkin liquid. Set aside. Grind 2 cardamom pods on a mortar and pestle to a smooth powder. Remove the outer skin of the cardamom before grinding.
5. Add in the saffron water and the sugar. Add in the broken cashewnuts. Add in a pinch of salt. Cook the halwa on medium flame for 7-8 minutes.
6. When the halwa starts to bubble on the sides, add in 2 tablespoon of ghee. Cook for another 3-4 minutes on medium flame. Add in a big pinch of the ground cardamom powder. The halwa is done when the ghee streaks starts to appear on top. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/khasi-halwa-vellai-poosanikai-halwa/

Indian Style Pineapple Pudding!

Easy Indian Style Kerala Eggless Pineapple Pudding Dessert Recipe without gelatin. Made with china grass and condensed milk.

There are two kinds of people in this world. The chocolate dessert people and the fruit dessert people. I fall heavily on the fruit side. This pineapple pudding is really easy to make and a party favorite. It can be put together very easily and makes for a really good Pineapple Pudding dessert for a party.

There is a really unique thing about pineapple. Its called as Ananas all over the world and by the same name in different languages except English. Oh yeah. Don’t believe me?

Here is how to do an awesome Indian Style Pineapple Pudding.

You can use fresh or canned pineapple. If using canned pineapple, drain the liquid and chop the pineapple into small pieces and proceed with the recipe.

If using fresh pineapple, take a really ripe Pineapple, clean and cut it into small bite size pieces. Set aside.

Cloves and pineapple are made for each other. Cloves enhances the taste of the pineapple. Take 2 cloves and grind it in a blender with 1/2 a cup of sugar to a fine powder. Set aside.

Add the pineapples, sugar mixture and water and bring it to a boil. Let it boil for 5 minutes. Remove off heat and set aside. If you have got the time, rest the pineapple mixture over nite in the refrigerator. The flavors mature and tastes much better. If you do not have the time, proceed with the Pineapple Pudding recipe.

Note: If the pineapples are not cooked enough, the pudding will curdle later. Be cautious and cook the pineapples well. You can also add canned pineapples too.

Mix a tin of condensed milk like milk maid with 2 cups of plain milk and 200 ml of fresh cream. I used Amul cream. Bring it to a boil. Set aside.

A note on CHINA GRASS / AGAR AGAR

China Grass sets at room temperature. So boil it only after getting everything ready. You cannot prepare this in advance and keep it for use later. Once you boil the china grass, it needs to be added to the pudding mixture immediately.

Soak a packet (10 grams) of agar agar / china grass in water for 10 minutes.

Boil the soaked agar agar / china grass mixture on medium flame until completely melted.

Now mix the milk mixture, agar agar mixture and the pineapple mixture together. Make sure everything is slightly hot. If you refrigerated the pineapples, boil it briefly on low flame for a couple of minutes. Agar Agar sets at room temperature. So its important that everything is slightly hot to achieve smooth texture while it sets. Pour it in the dessert cups and cool Pineapple Pudding in the refrigerator for 5-6 hours.

Here is a printable Pineapple Pudding recipe.

For milk mixture

• 400 grams / 1 tin Condensed Milk (milkmaid)
• 2 cups ( 500 ml) Milk
• 200 ml cream (I used Amul cream)

For Boiling Agar Agar

• 1 1/2 cup water
• 10 grams agar agar sheet / china grass

For Poaching Pineapples

• 2 Cloves
• 1/2 cup sugar
• 1/2 cup water
• 1 small pineapple (about 2 cups pineapple pieces)

1. clean and cut the pineapple into small bite size pieces. Set aside.
2. Take cloves and grind it in a blender with 1/2 a cup of sugar to a fine powder. Add the pineapples, sugar mixture and water and bring it to a boil. Let it boil for 5 minutes. Remove off heat and set aside.
3. Mix a tin of condensed milk like milk maid with 2 cups of plain milk and cream. Bring it to a boil. Set aside.
4. Soak a packet (10 grams) of agar agar / china grass in water for 10 minutes. Boil the soaked agar agar / china grass mixture on medium flame until completely melted.
5. Now mix the milk mixture, agar agar mixture and the pineapple mixture together. Make sure everything is slightly hot. If you refrigerated the pineapples, boil it briefly on low flame for a couple of minutes. Agar Agar sets at room temperature. So its important that everything is slightly hot to achieve smooth texture while it sets. Pour it in the dessert cups and cool in the refrigerator for 5-6 hours.
6. Serve Cold.

Notes

For a more luscious pudding mix 2 tablespoon of vanilla custard powder in 1/3 cup of water and mix it well. Add it when the milkmaid mixture is boiling and proceed with the recipe. You can substitute canned pineapples for fresh if you wish. Recipe Adapted from Milkmaid Recipe Booklet.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: Indian