Poosanikai Halwa Recipe To Satisfy Your Sweet Cravings

Festivity may be over, but the craving for sweets never really fades. Something about indulging in a rich, flavourful dessert warms the heart, especially with the cooling weather. When you are looking for an easy-to-make sweet yet unique, why not try the Poosanikai Halwa? This traditional South Indian dessert, made from white pumpkin, gets the perfect balance of taste and health. This dessert on your list is just made delectable with its mild sweetness of pumpkin together with aromatic cardamom and crunchy cashews. Let's learn how to prepare this delicious halwa at home. 

What Is Poosanikai? 

Poosanikai commonly known as white pumpkin or ash gourd, is a versatile vegetable that widely uses in South Indian cooking. It's light and refreshing, also commonly found in soups, curries, or even desserts like halwa. White pumpkin is very low in calories and a storehouse of nutrients, vitamins C and B that make it a healthy delight for your sweet indulgence. 

Here is a very simple recipe for this popular sweet dish.  

  • 2 cups white pumpkin grated 
  • ¼ cup water 
  • ¾ cup sugar 
  • 2 tbsp ghee 
  • ½ tsp cardamom powder 
  • Edible yellow food colouring
  • 1 tbsp cashews, broken into small pieces

Method: 

  • Add 1 tbsp of ghee to a large kadai or pan. Toss in the broken cashews and fry until golden brown. Once fried, remove it from the kadai and let it sit on the top of the pumpkin dish when served. 
  • Add the grated white pumpkin and ¼ cup of water to the same kadai. Fry the pumpkin very well in the remaining ghee for a few minutes and keep stirring it occasionally. 
  • Cover the pan and allow the pumpkin to cook for about 10 minutes. You must stir in between in order not to stick it to the pan. This way, it will soften and cook fully in time. Now add sugar and dissolve.

  • When the pumpkin is soft, add sugar and mix it properly. The mixture first starts out watery when sugar is mixed with the pumpkin paste; it requires continued cooking till the sugar gets cooked properly. 
  • Add the cardamom powder to the pumpkin paste and along with a spoon of ghee mix in a bit of yellow food coloring for that beautiful hue of golden. You are not likely to let a few lumps in but be certain all items are properly incorporated in this rich pumpkin mixture. 
  • The halwa will be stuck to the sides of the pan and will have become a mass. Add the fried cashews at this stage, stir well and it's done.  Your poosanikai halwa is ready now. It's great to have hot or cold.  

Benefits of White Pumpkin 

  • Apart from being a good base for this halwa, white pumpkin offers numerous health benefits, adding appeal towards the dessert.  
  • It is very low in calories. You can use it for indulgence with absolutely no guilt feelings. 
  • It consists of high amounts of dietary fiber. That's used for the facilitation process of digestion and also gut health maintenance. 
  • The pumpkin is rich in vitamins C and B, which are very effective in improving immunity and keeping skin healthy. 
  • As it contains much water, white pumpkin is very hydrating and therefore good for health in general, especially during dry weather. 
  • The vegetable is known to be detoxifying, thus helping to cleanse the body naturally.  

Tips to Remember 

  • Pumpkin should always be chosen to be fresh, firm and white. Avoid over-ripe pumpkins, since they may impart the over-ripened pulp to the halwa. 
  • Ghee is not to be used scantily. It adds the most wonderful flavour and contributes the rich texture of the halwa. 
  • You can add as much sugar according to your taste. Some prefer less sweetness, while others want it more indulgent. 
  • Stir continuously after adding sugar. It will prevent burning and make the halwa reach the right consistency.