Pethe ka halwa is a quick and easy dessert recipe made with white pumpkin or ash gourd. It is an instant halwa recipe made without using any ghee, milk, milk powder, khoa or condensed milk.
Pethe ka halwa is one of the famous desserts from South Indian cuisine is also known as Kashi halwa or Poosanikai halwa. This is one of the traditional dessert recipes that is served in marriages.
About Petha or White Pumpkin
Petha is also known as kashi or kaddu in Hindi and white pumpkin or ash gourd in English. It is a very nutritious and healthy vegetable. Ash gourd is rich in various essential vitamins, minerals and antioxidants. It is mostly used in making of juice and sweets. White pumpkin is also allowed to eat during fasting time.
Pethe ka halwa or Kashi halwa recipe
For making pethe ka halwa we need white pumpkin or kachha petha that has green skin and white flesh inside. This white pumpkin halwa is very easy to prepare and ready in a few minutes. It has low sugar and fat content when compared to other halwa recipes or traditional version of kashi halwa.
The recipe of safed pethe ka halwa that I am sharing with you has a little north Indian touch. As in South India, they do not add any milk or milk product in this recipe. But, I have used malai instead of ghee which gives it a creamy texture and nice flavour. You can also add mawa or khoa which gives a very delicious and rich taste to this recipe.
Other vrat or fasting recipes you would like to try
I first tried this halwa recipe at a marriage function and totally love it. Then I think to try it myself but want to make it healthier. So, I skip mawa and used malai instead and reduce the amount of sugar. Now it is a low calorie and low sugar recipe that can be enjoyed without any guilt.
Main ingredients used in making of pethe ka halwa
White pumpkin – choose a fresh and soft pumpkin for this recipe.
Sweetener- I have used white sugar but also tried it with jaggery. I admit that jaggery provides a yummier taste than white sugar. But I am out of jaggery today so using sugar instead.
Malai or milk cream– Fresh homemade malai is perfect to give a rich mawa like flavour and delicious taste. Mawa can also be used but the calories also increased.
Nuts– any nuts of your choice can be added. Just roast them in a little ghee before adding them to the halwa.
Cardamom powder– enhances the flavour of the dish.
Health benefits of White Pumpkin/Petha
- Safed Petha or White pumpkin contains a high amounts of phytosterols which helps in reducing cholesterol as well as provides protection to a healthy level, thus against certain types of cancers.
- White pumpkin is rich in L-tryptophan, an essential amino acids which deficiency responsible for mood swing and depression. So, it helps in alleviating depressions and providing a happy mood and well being.
- It is a good source of Vitamin A, Lutein and Zeaxanthin which protects our eye from radical damage and promotes eye health.
- Petha is low in calories, nutrient dense food item and helps in weight loss.
Other healthy desserts you would like to try
FAQs
For how long we can store white pumpkin halwa?
Store leftover halwa in an airtight container and put in the refrigerator. It stays good for about 4-5 days. You can pack halwa in ziploc bags and store them in the freezer for months. Thaw it in the refrigerator or over the kitchen counter when needed and warm it either in the microwave or on the gas stove.
What is other alternatives malai in the halwa recipe?
You can either use khoa(mawa), condensed milk or milk powder. If you are making it vegan recipe use plant based milk like almond milk, soya milk, coconut milk etc.
Step by step preparation of kashi halwa
1.Wash, peel and grate white pumpkin and then transfer to a pan.
2. Put the pan on a low medium flame and cover it. Cook it for 8-10 minutes. Pumpkin starts leaving water that helps in cooking. Do not forget to stir it in between.
3.Once the pumpkin becomes soft and well cooked. Also, the water is dried out completely.
4. Add cardamom powder and sugar. Cook till the sugar is dissolved completely and well absorbed.
5.Now add malai or milk cream and mix well. Cook it for another 2-3 minutes or till the halwa starts leaving the pan.
6. At this stage switch off the flame. Transfer to serving bowls, garnish with roasted nuts and serve warm. ENJOY!
Serving suggestions
Serve it on any occasion as an after-meal dessert. It can be eaten during fasting time or you can use it as a prasad for puja.
Tips and tricks
- Do not squeeze out water from the pumpkin after grating it. The water helps in cooking the pumpkin.
- Add sugar only after the pumpkin is well cooked otherwise it will not get cooked properly.
- Cook on a low medium flame to avoid sticking at the bottom and stir it occasionally.
- I have used khandsari sugar but you are free to choose any sweetener of your choice. Adjust the sweetness according to your taste.
Recipe card
Pethe ka halwa- quick and easy dessert recipe
Ingredients
- 1 kg White pumpkin
- 80 gm sugar
- 5 tbsp malai
- 3 tbsp nuts
- ½ tsp cardamom powder
Instructions
- Wash, peel and grate white pumpkin and then transfer to a pan.
- Put the pan on a low medium flame and cover it. Cook it for 5-7 minutes.
- Pumpkin starts leaving water that helps in cooking. Do not forget to stir it in between.
- Meanwhile, in another pan, add 1 tsp ghee and chopped nuts. Lightly roast them till they become light brown. Keep them aside till needed.
- Once the pumpkin becomes soft and well cooked. Also, the water is dried out completely.
- Add cardamom powder and sugar. Cook till the sugar is dissolved completely and well absorbed.
- Now add malai and mix well. Cook it for another 1-2 minutes or till the halwa starts leaving the pan.
- Switch off the flame. Add roasted nuts and mix. Transfer to a serving bowl and serve warm.
Video
Notes
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