Kasi Halwa – My 200th post

It’s pleasantly cool and drizzly in Chennai in the midst of a sweltering May. The last few days have been humid hell, we were sweating in buckets. But the rains are right on cue. Only yesterday I thought I was late with my summer vathal making and that I’d better start soon and this morning it rained. I am well known for my luck with these things.The trees wear that nice fresh, green look after the showers and I just want to sit and gaze at them. I am in no mood for work of any kind. Not that I’ve done a lot lately. Jagan is on a business trip and I am lazing it at my mother’s place. I am spending a lot of time with the kids. Yuvi makes good conversation these days. He talked me to sleep yesterday. This is my 200th post by the way. I am very slow by general food blogger standards. It has taken me nearly 1 and half years to reach this milestone while many active bloggers cross double the number of posts in half this time. I’ve decided to take it slow too. I think that’ll be my style. Slow blogging. It suits me. Kasi Halwa fits the occasion. It is my most favourite Halwa (even over carrot halwa and beetroot halwa. Tirunelveli Halwa comes a close second) in the world. We had Kasi Halwa as part of my wedding breakfast menu. Kasi Halwa is made from Ash gourd (locally called Vellai poosinikkai or Kalyana poosinikkai – white pumpkin). The procedure is usual – grate, squeeze out the juices, sauté in ghee, cook in milk, add sugar and ghee and cook to a Halwa – simple. But the taste is unbelievable. The Halwa is nothing like what it’s made of (try drinking Ash Gourd juice if you don’t believe me). Here is the Kasi Halwa recipe for you. If you’ve never tried it before, just believe me on this one and try it. If you’re a sweet lover like me, you’ll send me a money order. It is that great. I made this as part of my TamilNadu meal last week. Ingredients Ash Gourd/Vellai poosinikkai/White pumpkin – ½ kiloGhee – 6 tbspSugar – ¾ cupMilk – 1-1/2 cupsYellow food colour – a pinchCardamom powder – a pinch (optional, I skipped)Fried Cashews – 10 (for garnish) Method 1.      Peel the ash gourd....
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