Karnataka Style Kashi Halwa Recipe With Ash Gourd
Kashi halwa is a delicate and delicious dessert that can be made quickly with just a few ingredients. It is also known as dumroot halwa and is usually served along with breakfast in a wedding or festival menu. Serve and enjoy hot or chilled as a dessert with any meal.
Karnataka Style Kashi Halwa Recipe With Ash Gourd is an authentic Udupi style recipe. Udupi Recipes are popular around the world and is known for its delectable Sattvic Vegetarian Cuisine.
White Pumpkin or Ash gourd is used in this recipe. Ash gourd is known as petha in Hindi, poosanikai in Tamil and kumbalanga in Malayalam.
Ash gourd is grated and cooked till soft then sugar and ghee is added and it is flavoured with saffron and cardamom. Saffron strands added to the halwa gives a beautiful colour to the halwa and a a lovely flavour as well.Golden fried cashews are added to add extra flavour and crunch to this halwa. We have added only cashews, but almonds, walnuts or raisins can be added to this recipe as well.
Try this Karnataka Style Kashi Halwa Recipe With Ash Gourd during festive times and the family and friends will definitely ask for a second serving !
Here are few more recipes from Karnataka
- 3 cups Vellai Poosanikai (Ash gourd/White Pumpkin) , grated
- 1 cup Sugar
- 1/2 teaspoon Cardamom Powder (Elaichi)
- Saffron strands , a few
- 10 Cashew nuts , halved/broken
- 3 tablespoons Ghee
How to make Karnataka Style Kashi Halwa Recipe With Ash Gourd
To begin making Karnataka Style Kashi Halwa Recipe With Ash Gourd, heat a pan over medium heat.
Add 1 tablespoon ghee and cashews to it and saute the cashews till they turn golden brown in colour.
Once done turn off the heat and keep them aside.
Next into a preheated pan add the grated ash gourd and saute the ash gourd on medium heat till all the water evaporates and the ash gourd is cooked and soft.
This processes of cooking the ash gourd will take about 15 to 20 minutes.
Keep stirring occasionally to get and even cooking of the ash gourd and ensuring that the ash gourd does not burn and stick to the bottom of the pan.
Once the ash gourd is cooked stir in the sugar, cardamom powder and a few saffron strands. Continue stirring until the sugar melts and the halwa thickens.
Add the remaining ghee to the halwa and continue stirring until the kashi halwa leaves the sides of the pan. This will take about 8 minutes.
Stir in the roasted cashews.Mix well to combine and turn off the heat.
Transfer Karnataka Style Kashi Halwa Recipe With Ash Gourd into serving bowls and serve hot or cold.