Ash Gourd Halwa- Kashi Halwa

 

 Ash Gourd Halwa- Kashi Halwa 

Kashi Halwa is a decadent dessert perfect for any occasion. Winter melon/ Ash Gourd is used to make Kashi Halwa. If you think vegetables and desserts do not go together, then this halwa will make you love veggies even more. Carrots, beets, squash, ash gourd, bottle gourd, raw papaya, pumpkin are all easy to incorporate into delicious vegetable desserts. In India, halwa is an indispensable part of festive occasions. You can find innumerable varieties of halwa in various hues and flavors. Halwa loaded with vegetables are widely popular, especially carrots, beets, and pumpkin. Kashi halwa/ Ash gourd halwa is a regional favorite from Karnataka/ South India. It is a comforting, homey dessert and has a taste that lingers in your memories. Halwa making is time-consuming. But the best part of this halwa is that it is ready in under 30 minutes.

What is Halwa?
Halwa or halvah is sweet gel-like confectionery much loved in Asia, especially in the West, Central, and South Asian regions. Its origins can be traced from the middle ages and are part of the culture and culinary tradition. The word halwa is Arabic, and the earliest halwa consisted of dates paste, and milk. But each region has developed its unique recipe for halwa. The Greek halwa contains semolina and honey, Turkish halwa with tahini or ground sesame seeds, the Indian variety is made with semolina or flour. Other variations of halwa have wheat flour, rice flour, nuts, lentils, fruits, and certain vegetables like carrots, beets, yam, or squash.
 

What is Kashi Halwa?
Kashi halwa or ash gourd halwa/ White pumpkin is a traditional sweet dish from the Udupi region of Karnataka, South India. This halwa is an integral part of festivals, and special occasions like weddings in Karnataka and Tamil Nadu. Candied winter melon is a much-loved sweet in India and South Asia. In Kashi halwa, winter melon is grated and cooked with ghee and sugar.

Traditionally it is made with three main ingredients - ash gourd, sugar, and ghee. You can add milk or khoya for a richer taste. Cardamom or saffron adds a unique flavor to Kashi halwa. This glossy, golden-colored halwa, has a soft and delicate texture, is almost gel-like, and is addictive. Ghee and the sugar give it a unique texture, glossy and oozing with sugar syrup. Ghee increases the shelf life of the halwa, but you can reduce the amount of ghee and sugar according to your taste preference. Raisins and cashews and adds a delightful crunch. Kashi Halwa can be a snack or served as a part of the meal.

 

Ash Gourd Halwa- Kashi Halwa Recipe

Ingredients
Ash Gourd grated- 3 cups
Sugar- 1 1/2 cup
Ghee- 1/2 cup
Khoya- 1/2 cup
Cardamom powder- a pinch
Saffron - a pinch (optional)
(or food coloring of your choice- two drops)
Cashew nuts- 10-12
Golden raisins- 2 tbs

Peel the ash gourd and remove the seeds. You can also discard the spongy part that surrounds the seeds. Grate the vegetable using a box grater. Squeeze the excess liquid from the ash gourd and set it aside. Measure the grated ash gourd. Traditionally the amount of ash gourd and sugar is 1:1 ratio.
Heat a heavy bottom pan and add two tsp of ghee. Roast the nuts and the raisins and set them aside for later use.
In the same pan roast, add the grated khoya. Saute in a very low flame for about 4-5 minutes. Set this aside.
In the same pan, saute grated ash gourd for four to five minutes or till the raw smell goes off. Add some of the ash gourd liquid and let it cook till it is soft.
Once the pumpkin is dry, add the sugar, the saffron mixture. Continue cooking till the sugar melts. Let the mixture simmer, stirring occasionally so that it doesn't stick to the bottom of the pan. At this stage, add more ghee, if necessary, to prevent it from sticking to the pan. Cook till all the liquid is evaporated and the halwa thickens. It will leave the edges of the pan, and you will notice the ghee separating. Add the cooked khoya, roasted cashew nuts, raisins, cardamom powder, mix well and switch off the flame. The halwa thickens as it cools down. You can strain off this excess ghee before serving. Allow it to cool down. It tastes best when warm or at room temperature. It stays fresh for up to a week in the refrigerator. Enjoy!

Additional points to note,

This recipe can be easily doubled or tripled. Always measure the grated Ash gourd and then decide the sugar and ghee.
The traditional ratio of sugar and grated ash gourd is 1:1. You can reduce the sugar according to your taste preference.
Ghee increases the shelf life of the halwa, but you can increase or reduce it according to your preference.
When buying ash gourd, make sure it does not have any blemish and has smooth outer skin. The skin should be pale green and have a white velvety coating. The best place to buy ash gourd is your local Asian or Indian market.
Ash gourd has a lot of water content. You can also squeeze off some excess liquid. It needs to cook till all the moisture evaporates. The lesser the moisture content, the better the halwa tastes.

 

 You might also like, 

Ethapazham Halwa/Banana Halwa
Pineapple Halwa- Kerala Sweet
Coconut Pumpkin Halwa/ Pumpkin Dessert
Beetroot Halwa
Karah Prasad/ Wheat Flour Halwa
Beetroot Kesari/ Easy to make Beetroot Semolina Dessert

Try it,

Hope you will all enjoy!