Kumbalanga Halwa / Ash Gourd Halwa

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The rich in vitamin and calcium now becomes sweet. Kumbalanga halwa also known as Kasi halwa is common in Brahmin weddings.

Posted by Ria Samuel

Cooked 100

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Ingredients

  • Kumbalanga / Ash gourd – 2 cups (peeled, de-seeded and grated)
  • Sugar- 1 cup
  • Ghee – 2 tbsp
  • Turmeric – 2 pinches
  • Cardamom powder – 1/4 tsp
  • Cashew nuts – 6 to 7
  • Raisins – 6 to 7

Preparation

Step 1

Measure 2 cups of the grated ash gourd. You may need approximately 750 gms of ash gourd for this. Transfer this to a hard bottomed pan and cook till the water evaporates.

Step 2

At this stage add the sugar, combine it well and stir until the raw smell of the ash gourd vanishes and the mixture begins to thicken and hold together.

Step 3

Meanwhile heat ghee in a separate pan and fry the cashews and raisins. Pour this into the halwa mix.

Step 4

Add cardamom powder and turmeric powder. Stir well until the halwa thickens and leaves the edges as you stir. Switch off the flame when it reaches the consistency.

Step 5

Kashi Halwa is not cooked till very dry. It is generally moist – so ensure you switch off the flame at the right time.

Step 6

Turmeric powder is added for color, this can be replaced with saffron.

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