Dessert, Karnataka Style, Vegetarian

Kashi Halwa | Ash Gourd halwa | How to make Dumroot Recipe

Kashi halwa

Kashi halwa | Ash Gourd halwa | Dumroot Recipe is an authentic sweet of Udupi cuisine, a delightful delicacy that melts in one’s mouth.

We can prepare this delicacy from ash gourd with only a few ingredients and in minutes.

It is also known as dumroot, while it is also known as white pumpkin and is known as Buddkumbalakayi in Kannada and Petha in Hindi.

This has several health benefits, including the ability to manage blood sugar levels and cure acid reflux syndrome. It has high water content, low in calories, and high dietary fiber content, which aids weight loss, & digestion, and is also a wonderful detoxifying agent.

This is a traditional Udupi dessert that we serve at all festivities, notably weddings. It is the most readily accessible sweet in all restaurants and sweet shops, and it is most loved by the elderly and children.

This dish can be used as a filling in other sweets or sandwiched between Kaju barfi.

This is a delicious treat that every sweet tooth craves. This halwa is lustrous, transparent, and has the textures of jelly as well as a soft and delicate texture, making it a mouthwatering dessert dish.

Making this dish requires a lot of strength since we have to grate the ash gourd. When we cook, it caramelizes and turns transparent and crunchy, and we can feel the strands of it.

Thus, I prefer to use a grater rather than a processor since the authentic flavor is achieved when grated.

I used one large ash gourd to make this dish for 12-15 people. To begin, I finely grate it and heat it over medium flame until all of the water has evaporated. Then I add sugar, seasonings, and ghee, and cook until it thickens. Finally, I garnish it with nuts.

This scrumptious Kashi halwa can be served hot, warm, or cold.

How to make Kashi Halwa

  1. Slice the ash gourd into pieces, peel the skin, and discard the seeds.

2. Then, using a grater, grate it. Squeeze the water out of it and measure out 4 cups.

3. Heat the grated gourd and squeezed water in a heavy-bottomed Kadai over medium heat.

4. Cook it until all of the water has evaporated, which can take up to 15-20 minutes. Continue to stir at regular intervals.

 Kashi halwa

5. Next, add sugar to the evaporated mixture and mix. Cook for 5 minutes, stirring occasionally until the water has evaporated.

6. Add saffron and cardamom powder and simmer till saffron leaves the color for 2 to 3 minutes.

 Kashi halwa
 Kashi halwa

7. Add 1 tbsp of Ghee at a time and sauté until the halwa thickens. The halwa thickens in around 10-20 minutes.

 Kashi halwa

8. Meanwhile, heat ghee in a separate pan and sauté cashews till golden brown and crisp.

9. Add the fried nuts to thickened mixture halwa and mix

 Kashi halwa

10. Turn off the heat when the halwa begins to leave the pan and the ghee begins to ooze out of the halwa.

 Kashi halwa

11. Serve this delectable and tasty dessert, Kashi halwa, hot, warm, or chilled, and store it in the refrigerator for up to a week.

 Kashi halwa
Kashi halwa

Kashi halwa | Ash Gourd halwa | Dumroot Recipe

Srilatha
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine Indian, Karnataka
Servings 8 cups

Ingredients
  

  • 4 cups Ash gourd / Petha / Kumbalakayi medium-sized Grated
  • 1 cup Sugar
  • 1 tsp Cardamom powder
  • 8-10 strands Saffron
  • 3 tbsp Ghee
  • 10-15 Cashews  roughly chopped

Instructions
 

  • Slice the ash gourd into pieces, peel the skin, and discard the seeds.
  • Then, using a grater, grate the ash gourd. Squeeze the water out of the grated ash gourd and measure out 4 cups.
  • Heat the grated ash gourd and squeezed water in a heavy-bottomed Kadai over medium heat.
  • Cook the ash gourd until all of the water has evaporated, which can take up to 15-20 minutes. Continue to stir at regular intervals.
  • Next, add sugar to the evaporated ash gourd and mix. Cook for 5 minutes, stirring occasionally until the water has evaporated.
  • Add saffron and cardamom powder and simmer till saffron leaves the color for 2 to 3 minutes.
  • Add 1 tbsp of Ghee at a time and sauté until the halwa thickens. The halwa thickens in around 10-20minutes.
  • Meanwhile, heat ghee in a separate pan and sauté cashews till golden brown and crisp.
  • Add the fried nuts to thickened ash gourd halwa and mix
  • Turn off the heat when the halwa begins to leave the pan and the ghee begins to ooze out of the halwa.
  • Serve this delectable and tasty dessert, Kashihalwa, hot, warm, or chilled, and store it in the refrigerator for up to a week.