Kasi halwa

Kasi halwa

Making halwa is bliss in OPOS way without spending hours of stirring. I tried this method for couple of times ,it came out so good and tasty .Pumpkin halwa in OPOS tasted like how they serve in banana leaf at marriage functions.The glossy halwa is clueless to know which ingredients it has.


White pumpkin, grated-1 cup (not squeezed)

Sugar-1/2 cup

Oil-3 tsp

Ghee-1 tsp

Cashewnuts-a few

Cardomom-2-4 nos


1.Grate the white pulp of the pumpkin and leave it in strainer with a bowl underneath for 30-40 minutes to drain the water. I have used quarter portion of small size pumpkin.

2.Take a 2-liter pressure cooker, layer oil, pumpkin pulp, sugar and cardamom. Do not mix it.

3.Close the lid and pressure cook for 9-12 whistles

4.Allow the pressure to settle down on its own

5.Open the lid, if any water left, on the flame cook for any couple of minutes in high flame.

6.Meanwhile add food color and roasted cashews in ghee.

7.The final stage of halwa should be gooey and sticky 


Let the sugar be browned in corner slightly, then it gives extra flavor to the halwa.

If not sure about cooking pumpkin without water or in method, add a tbsp of water or give less number of whistles. Cook further in open cooker.

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