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.
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.
Meanwhile heat ghee in a separate pan and fry the cashews and raisins. Pour this into the halwa mix.
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.
Kashi Halwa is not cooked till very dry. It is generally moist – so ensure you switch off the flame at the right time.
Turmeric powder is added for color, this can be replaced with saffron.
By Ria Samuel