Ash Gourd Halwa | Boodh Kumbalakai Halwa | Kashi Halwa | DumRoot Halwa Recipe

It is a very popular Indian dessert prepared from ash gourd, sugar, and ghee. It is also called boodh kumbalakai halwa, it is very rich in taste and healthy too. You can prepare ash gourd MajjigeHuli. By clicking the link. It is mainly served during breakfast and lunchtime. Ash gourd halwa is quite popular in the Udupi-Mangalore side. 

  

Usually, food color will be added to make halwa, but no need for any artificial color to prepare ash gourd. One best thing is, this halwa can be stored last long when stored in the fridge. Always use mature ash gourd to save your time. Do not use a food processer, grating ash gourd gives the best texture at last. Gratin the ash gourd and frying is a big deal, but it feels worth your effort after tasing it. 

You can use saffron and cardamon for the best flavor. Adding saffron gives the best color to halwa. along with add crunched cashew, pistachio, almonds, and raisins for best tastes and extra flavor. 

Cuisine: Karnataka | Prepare Time: 15 mins

Cook Time: 30 mins | Serves: 4 

Ingredients:

Grated ash gourd           3 cups/800 grams.

Sugar                             1 cup

Saffron strands               a few

Cardamom powder        1/2 tsp

Ghee                              5 tbsp

Broken Cashews            10

Raisins                           few

Broken Almonds           10

Broken pistachio            5 

Method:

1. Peel off the skin, discard the pulp and seeds inside and grate ash gourd using a grater. 
2. Squeez grated ash gourd and remove extra water from it. 
3. In a large Kadai, add the grated ash gourd and saute the ash gourd on medium heat till all the water evaporates and the ash gourd is cooked and soft. It will take nearly 15-20 minutes. 
4. Once it cooked, add sugar, saffron, cardamom and mix well until sugar dissolves in it. Adjust the sugar as per your taste. 
5. Keep stirring the ash gourd and ensuring that the ash gourd does not burn and stick to the bottom of the pan. 
6. Add ghee to the halwa and continue stirring until the halwa became thicken and leaves the sides of the pan. This will take about 10 minutes. Turn of the flame.
7. In a small pan, heat tbsp of ghee, add broken cashews, almonds, raisins, pistachio, and fry. 
8. Pour dry fruits over halwa and serve hot/cold and refrigerate for a week. 

Recipe Notes:

• Always cook halwa in a low to medium flame to avoid sticky and burning.
• Pick mature ash gourd to prepare quick halwa.
• Sugar should be added after the water evaporates completely.
• Keep string in the whole process of making halwa. 

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