Kashi Halwa | Dumroot Halwa

White pumpkin could also be used to make ‘petha,’ a extra common candy from town of Agra in Uttar Pradesh. The veggie itself known as so in Hindi. However on this publish of mine, I’ve shared a White Pumpkin Halwa a.okay.a Ash Gourd Halwa, which is a singular halwa preparation with a jam-like consistency. It is a well-known candy dish from South India. This scrumptious halwa is also called Kashi Halwa, Dumroot Halwa, Dumrote Halwa, Kasi Halwa or Kushmanda Halwa.  You’ve acquired to do that for positive!

About Kashi Halwa

Ash gourd or white pumpkin additionally has different names by which it’s referred to domestically in several areas of South India. As an example, it is called ‘kumbalanga’ in Malayalam and ‘poosanikai’ in Tamil languages.

The opposite English names for this squash are Winter Gourd, White Melon, Ash Pumpkin, Wax Gourd, Winter Melon, Tallow Gourd, Winter Gourd.

The identify of the halwa is exclusive contemplating it has South Indian origins. Not solely it’s common within the Udupi and Mangalore areas, it is usually usually served within the Tambrahm (Tamil Brahmin) weddings. In Tamil, this halwa known as Kasi Halwa.

It might be that white pumpkin can also be referred to as ‘Kashiphal” in Hindi and therefore the identify of Kashi Halwa.

Because the time I had shared different recipes associated to the pumpkin household, I’ve been getting a variety of requests for the recipe of Ash Gourd Halwa as effectively.

So, I lastly made this White Pumpkin Halwa in the course of the pageant of Navratri, one of many years and shared it right here on my weblog for my readers.

It is a tremendous easy and simple to make halwa recipe and you actually gained’t consider that the dish is definitely made with ash gourd.

For my model of this halwa, I referred to Venkatesh Bhat’s Kashi Halwa recipe on the favored Indian OTT platform Hotstar. I’ve loosely tailored this recipe from there. Some particular modifications that I’ve made within the recipe are:

• I’ve lowered the amount of sugar in my model.
• I’ve additionally not strained the grated white pumpkin.

Because the amount of ghee and sugar added within the Ash Gourd Halwa already makes it fairly wealthy and heavy. It’s higher to take pleasure in just some spoons of the halwa and never an excessive amount of.

However for those who scale back the sugar and ghee an excessive amount of, then you possibly can really eat the halwa a bit extra and relish its style and texture as effectively.

You may serve this Dumroot Halwa as an after-meal dessert. You can too put together this Kashi Halwa as a naivedyam and provide it to deities.

The identical methodology could be referred to make a pink pumpkin halwa as effectively. I’ve additionally posted a variation of yellow Pumpkin Halwa which makes use of much less ghee and sugar.

Step-by-Step Information

The way to make Kashi Halwa

Grate White Pumpkin and Extra Prep

1. Firstly, rinse and peel 315 grams ash gourd or white pumpkin. Take away the seeds and the white pith. Then, chop it in giant items, so that you could simply grate.

2. Grate the ash gourd. Maintain apart. You will have 1 cup grated ash gourd.

3. Warmth 1 tablespoon ghee in a thick bottomed pan. Add 12 to fifteen cashews. You may even add much less cashews.

4. Sauté until the cashews flip gentle golden.

5. Then, add ½ tablespoons raisins. You may add much less raisins or skip them.

6. Stirring usually, sauté the raisins until they swell and puff up. Take away each the cashews and raisins with a slotted spoon. Maintain apart.

Prepare dinner Ash Gourd

7. Decrease the warmth and in the identical pan, add the grated ash gourd.

8. Combine very effectively.

9. Cowl the pan with its lid and on low warmth, cook dinner the grated ash gourd until its uncooked aroma goes away.

10. Verify after each 4 to five minutes. Normally ash gourd has sufficient water to cook dinner in its personal juices.

But when the ash gourd begins sticking to the pan or getting flippantly browned and the combination seems to be dry, then add water. This can rely upon the water content material within the ash gourd.

11. I did add water because the combination had turn into dry. I added ¼ cup water and cooked the ash gourd with the lid on the pan.

12. You need to cook dinner the ash gourd until the uncooked aroma goes away. It took me round quarter-hour on low warmth.

Time will range relying on the pan thickness, dimension, dimensions and the flame depth. So, hold round 10 to fifteen minutes time for cooking ash gourd.

Make Kashi Halwa

13. Subsequent, add ½ cup (225 grams) sugar.

14. Combine the sugar very effectively with the ash gourd.

15. Then, add a beneficiant pinch of saffron strands. Saffron strands are used to provide a pleasant orange-yellow colour to the halwa and likewise for the aroma.

When you do not need saffron strands, skip it or use a pure orange colour extract.

16. Combine saffron with the combination.

17. Carry on stirring and sautéing the halwa combination on low warmth.

18. As soon as the combination begins thickening, you’ll really feel a bit heavy whereas stirring the combination. The lightness that was there earlier than, gained’t be there.

19. The halwa combination must be stirred usually and sautéed on low warmth, until it thickens and begins to depart the perimeters of the pan.

After including sugar, it took 10 minutes for the halwa to come back to the consistency as proven within the image under.

So, it might take between 6 to 10 minutes, relying on the kind of pan, steel thickness, and many others.

20. As soon as the halwa combination thickens and begins separating from the pan, add 1 to 2 tablespoons ghee.

21. Combine the ghee very effectively.

22. After including ghee, proceed to sauté on low warmth until the halwa begins separating from the pan. This can take 2 to 4 minutes.

23. Then, swap off the warmth and add ¼ teaspoon inexperienced cardamom powder.

24. Additionally, add the fried cashews and raisins.

25. Combine very effectively.

26. Let the Kashi Halwa settle down a bit after which serve. Keep away from serving sizzling as it is extremely sizzling as a result of sugar syrup consistency. You may even serve Dumroot Halwa heat or at room temperature.

Skilled Ideas

1. You may much less cashews and raisins on this recipe, for those who want to. You may even skip the raisins.
2. Don’t overcook the halwa. This can trigger it to turn into stringy and chewy or onerous. If the halwa will get these sorts of textures, then sprinkle some sizzling water on it. Combine and sauté for a couple of minutes till the feel improves.
3. Normally, ash gourd has a variety of water content material in its personal juices. Nevertheless, for those who really feel that the combination is sticking to the pan or getting flippantly browned and dry, then add some water after which cook dinner it.  
4. The cooking time of the halwa combination will rely upon the thickness, dimension and dimensions of the pan in addition to the depth of the warmth.
5. The saffron is usually added on this recipe to impart a beautiful orange-yellow colour and a typical aroma to it. When you do not need it, skip utilizing it. Or you possibly can even add some pure orange colour extract for the specified colour within the halwa.
6. One of the best ways to serve this halwa is to let it settle down a bit after getting ready, because it has a sugar syrupy consistency when sizzling. Serve it heat or at room temperature.
7. You may simply double the recipe to make a bigger amount of halwa.

Extra Halwa Recipes To Strive!

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This Kashi Halwa recipe from the archives, initially printed in October 2016 has been up to date and republished on January 2023.