Ash gourd halwa hails from the popular udupi cuisine and is generally a premium sweet recipe prepared for feasts and occasions. most commonly it served during the lunch feast, or for breakfast.
- 3 cups 800 grams ash gourd/winter melon, grated
- 1 cup sugar
- ¼ tsp saffron / kesar
- ¼ cup ghee / clarified butter
- 15 cashew / kaju
- ¼ tsp cardamom/elaichi, powdered
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firstly, grate 3 cups of ash gourd making sure to discard the skin.
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take the grated ash gourd into a large kadai along with juice released from the ash gourd.
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cook for 25-30 minutes or till the ash gourd is cooked completely and water is absorbed.
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now add 1 cup sugar and ¼ tsp saffron. adjust sugar to your sweetness.
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mix well till the sugar dissolves completely.
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boil for 5 minutes or more till the sugar syrup thickens.
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simmer for 10 minutes or more till the sugar syrup is absorbed completely.
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further, add ¼ cup ghee and mix well.
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mix till the ghee starts to release from the sides.
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now fry 15 cashews with a tsp of ghee till they turn golden brown.
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pour the fried cashews over the halwa along with¼ tsp cardamom powder and mix well.
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finally, mix and serve kashi halwa hot or refrigerate and enjoy for a week.
Source: Hebbars kitchen
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