Indian
Gluten freeKashi halwa
Ash gourd halwa
ಕಾಶಿ ಹಲ್ವಾ: translucent saffron and ghee halwa of ash gourd from Udupi wedding feasts
Kashi halwa, also called dumrot, is the sweet that ends Udupi and Karnataka wedding feasts, spooned onto the banana leaf next to payasa. Grated white ash gourd cooks down in its own juice with sugar and ghee until it turns glassy and golden, with saffron for colour and cashews for crunch; it tastes delicate and buttery, not vegetal. The mistake most people make is skipping the squeeze: grate the gourd and leave the water in, and the halwa takes an hour to thicken and goes mushy. Squeeze it well, then cook the gourd in that juice. Chef's tip: add the sugar only after the gourd is soft and translucent; sugar added early firms the shreds and they never turn tender.
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 280 kcal
Ingredients
- 2 ¼ lb ash gourd (white pumpkin)peeled, seeds and pith removed
- 5 tbsp ghee
- 20 cashewshalved
- 7 oz sugar
- ¼ tsp saffron strandssoaked in 2 tbsp warm milk
- ½ tsp ground cardamom
- 1 tbsp raisins (optional)
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/6 doneStep 1: Grate the 2 ¼ lb ash gourd (white pumpkin) on the large holes of a box grater; you should have about 700 g. Squeeze it firmly by handfuls over a bowl and keep the juice.
15 minStep 3: Add the squeezed gourd to the pan with the reserved juice. Cook uncovered over medium heat, stirring often, for 15-20 minutes until the shreds turn soft and translucent and most of the liquid has gone.
20 minStep 4: Stir in 7 oz sugar. It will melt and turn the mixture runny again; keep cooking and stirring for 10-12 minutes until it thickens and starts to look glossy.
12 minStep 5: Add ¼ tsp saffron strands with its milk and the rest of the 4 tbsp ghee a spoonful at a time, stirring. Cook for 5 minutes until the halwa comes away from the sides of the pan in one mass and the ghee begins to shine at the edges.
5 minStep 6: Stir in ½ tsp ground cardamom and the fried nuts and raisins. Serve warm or at room temperature; it keeps for 4 days in the fridge.
1 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 2 g
- Carbs
- 41 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kashi halwa take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.