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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Instant Gulab Jamun Mix Recipe | Best Dessert For All Time

Gulab Jamun is an all-time favorite dessert for all and very easy to prepare. It is a classic Indian sweet preparation in most festivals. It is mainly prepared from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Gulab Jamun is deep-fried, dipped in a sugar syrup by adding a pinch of cardamom to enhance the flavor. It is also served with vanilla ice cream which makes it cold and hot sweet dessert recipe. 

                                   Tips to make perfect gulab jamun

1. Don't add too much of water/milk, moisture dough Jamun will break in the oil.
2. Jamun dough balls should roll through using your palm, avoid using finger and it should be no crakes on it. 
3. Pre-heat the oil before you making the balls.
4. While frying the flame should be medium. The higher or too low flame will make Jamun uncook or over-roasted.
5. Fry both the side until crispy and keep it on tissue paper to remove excess oil from it.

Cuisine: Indian        | Preparation: 10 minutes

Cookin: 15 minutes | Serves: 20 to 25 Jamun

Ingredients:

To make a dough

Instant Jamun Mix powder: 1 pack (any brand)

Milk: 2 tbsp

Water as needed

Oil to deep fry

Little oil to grease your palm

To make sugar syrup

2 cups of sugar

2 cups of water

pinch of cardamom

                  

Method:

1. In a medium Kadai, add 2 cups of water, 2 cups of sugar, and a pinch of cardamom and set it to boil in a medium flame until sugar dissolves completely and slightly sticky.
2. In the meantime, add instant Jamun mix power in a bowl and mix with tbsp of milk and water as needed and knead it well without any lumps and make it into small balls. (always make sure to roll a ball on your palm, it should be smooth without any crack.  
3. Divide 20-25 equal-sized portion balls by grease your palm with oil and roll it until smooth balls. Keep them covered for 5 minutes.
4. Heat the pan by adding enough oil to deep fry in a medium flame. Check the oil temperature by adding a little piece of dough in oil. 
5. Add balls and fry for 1-2 minutes or until crispy. (frying too much makes burnt balls). Keep stirring gently to fry them uniformly.
6. Add them to the hot syrup and let it sit for 1 to 2 hours. 
7. Garnishing gulab jamun with chopped pistachios. 
8. Serve with vanilla ice cream and enjoy the dessert.

NOTE:

• 1 pack of Jamun mix makes 20 to 25 small balls.
• Balls should roll on the palm, don't use fingers to roll a ball.
• Make sure oil temperature should be perfect.
• Check the sugar syrup consistency. if the syrup is less, then balls will not absorb and doubled in size.
• Adding cardamom powder gives extra flavor.

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Rice Halwa | Akki HalBai

This is one of my all-time favorite sweet, It comes out very soft and also very tasty to eat. You can call it as rice fudge. It is prepared with fewer ingredients and a bit easy to prepare. This is one of the famous traditional sweets in Karnataka. The color and its texture are simply awesome. It can be prepared not only during the festival but also on regular days for evening snacks. Mainly kids enjoy this sweet a lot as it dissolves as soon as you keep it in your mouth. Today I am sharing this mouth-watering recipe with you all, give a try, and enjoy the food.

Cuisine: Karnataka | Cooking: 20 minutes
Preparation: 1 hr 30 minutes | Yield: 25 - 30 

Ingredients:

Jaggery  -  2 whole (square)
Rice       -  1 cup
Water     -  5 cups

Method:

• Before you start, rinse rice for about 2 hours.
• Soak water and add rice into a big jar. Grind until it becomes a soft paste. 
• In a deep Kadai/pan, add water and jaggery. Let it boil in a medium flame until jaggery completely dissolves in water.
• Now take prepared rice paste and pour slowly into jaggery water by continuously stirring it and also ensuring no lumps are formed and mix well.

• Boil it well in a medium flame, it takes about 1 hour to get boiled completely. 
• Keep stirring well until it becomes thick paste or until sticky goes off. It should not stick to the pan, If it is sticky keep boiling it for few more minutes.

• Once it is done, switch off the flame and let it set aside.
• Grease oil on the plate and pour this and spread evenly and let it cool completely. (for about 30 minutes).
• After 30 minutes, cut into shapes as per your likes and serve.

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Coconut Milk - Kayi Halu ( Best Sides For Shavige/Rice Noodles )

Kayi Halu (ಕಾಯಿ ಹಾಲು) is a sweet dish which is used as a side dish for rice noodles, kadubu or rice vermicelli. This is very famous in Chikmagalur's side with rice noodles. (click here for RICE NOODLES RECIPE) It is a very simple and delicious recipe with only a few ingredients required for the preparation. Always use fresh coconut for making kayi halu as it gives more taste. It can be served as breakfast or lunch in malnad/Chikmagalur.

Cuisine: south India | Cooking: 10 minutes
Preparation: 5 minutes | Serves: 4-5

Ingredients:


Jaggery          -  1-1/2 (square jaggery)
Dry coconut    -  1/2 cup
Poppy seeds  -   2 tbsp
Cardamom     -   2-3
water              -   3 glass

Method:

1. In a jar, add grated dry coconut, poppy seeds/garage, and cardamom. make a soft paste by adding a little bit of water gradually. (don't make it too thin paste) 
2. Take a deep pan/Kadai, add 3 glass of water, and whole full of jaggery into it. 
3. Let it boil in a medium flame until jaggery completely dissolves in water.
4. Once jaggery dissolved in water, add the prepared paste and saute well.
5. Stir well and let it boil well for few minutes. Add water if required. Make sure the consistency of kayi halu. not fully thick nor thin.
6. Once it is done, switch off the flame and serve hot with rice noodles, vermicelli, etc.,

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Dry Coconut Laddu

This is an easy and quick recipe, I had some amount of leftover sajjappa stuffed.so decided to use it and make this yummy laddu. Usually, coconut laddu are often made in festivals and that is different from this, it is made up of stuffed sajjappa and turns into laddu. We can do laddu by using dry coconut and milk, but here am not using milk or condensed milk. This is made up of a great combination of dry coconut and jaggery.

Cuisine: South Indian       | Cooking: 20 minutes

Preparation: 15 minutes  | serves: 15 pieces

Ingredients:

Dry coconut        -  1-1/2 full coconut

Roasted gram     -  1/4 cup (1/4 pavu)

Cardamom         -  2

Jaggery             -  1 big size

Water               -  1/2 cup

Method:

1. In a big jar, add dry coconut and make a powder (don't grind completely into powder), keep it aside.
2. In the same jar, add roasted gram, cardamom, and crushed jaggery(or you can directly add jaggery to boiling), grind all into a fine powder and add with ground dry coconut powder. 
3. In a deep Kadai/pan, Mix above ground ingredients well by adding water and let it boil in a medium flame until jaggery dissolves in ground powders and it becomes a thick paste to make a dough.
4. Once it becomes a thick paste, switch off the flame and let it cool completely.
5. After it cools down, apply a drop of oil to palm and make a big lemon size ball from the dough.
6. Serve when it is freshly to get a yummy flavor.
7. You can store this in the refrigerator for up to 1 week. but make sure a few hours before eating keep outside from the refrigerator as it becomes hard when kept in the fridge.

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Sajjappa - A Traditional Karnataka Sweet

Sajjappa is a special sweet prepared during festivals like Deepawali, Ugadi, etc. It is made up of stuffed coconut and jaggery. It is considered as one of the traditional sweet in south India. It tastes similar like obbattu/holige since the main ingredient used for both the sweets is coconut. Gradually preparation of these types of sweets has come down as you hardly find the recipe for these sweets. So here I am sharing delicious sajjappa recipe with you all today. Try it at your home during your weekend and enjoy our traditional sweets.

Cuisine:  South Indian      | Cooking:  45 minutes

Preparation:  1 ½ Hour    | serves:  30 pieces

Ingredients:

For stuffing:

Dry coconut        - 3 full coconut

Roasted gram     - ½ cup (1/2 pavu)

Cardamom          - 3

Jaggery              - 2 big sizes

To outer layer:

All-purpose flour (Maida)   – 4 cups

Oil                                   – 1 tbsp

Water                              – 1 cup

Method:

1. In a big jar, add dry coconut and make a powder (don't grind completely into powder), keep it aside.
2. In the same jar, add roasted gram, cardamom and smashed jaggery, grind all into a fine powder and add with ground dry coconut powder. 
3. Mix above ground ingredients well by adding water and let it boil in a medium flame until jaggery dissolves in ground powders and it becomes a thick paste to make a dough.
4. Once it becomes a thick paste, switch off the flame and let it cool completely.
5. Meanwhile, take a bowl and add all-purpose flour (Maida), oil. Mix well by adding little water and make a dough and keep aside, cover with a cotton cloth on top for 10-15 minutes.
6. After 15 minutes take the dough and make lemon size balls.
7. Take that lemon size ball from the dough and flatten it into poori size. Now fill it with prepared stuffed and cover it well till the stuff is not visible. Again flatten the ball into poori size using your fingers.
8. Now take a deep frying pan to add oil, once heated start frying in a medium flame.
9. Once fried place it on the tissue so that excess of oil will be observed by tissue.

     Serve hot with topping up the ghee.

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