Kashi halwa | Karnataka style Ashgourd halwa | White pumpkin halwa
Kashi halwa is a delicious sweet recipe, popular in karnataka, made with Ashgourd(white pumpkin) vegetable, ghee and sugar.
Equipment
- Non-stick pan
Ingredients
- 2 cups White Pumpkin (Ashgourd)
- 1.5 cups Jaggery powder
- 3 tbsp Ghee
- 2 tbsp Cashews
- ½ tsp Cardamom powder
- 1 pinch Salt
Instructions
Preparation:
- Rinse and peel the skin of Ashgourd. Grate one large slice and keep aside 2 to 3 cups. I don't squeeze the water out of it and I always cook the vegetable with its own water.
- Powder, measure and keep 1.5 cups of jaggery. White and brown sugar can be used as it is.
Recipe:
- In a pan, heat 2 tsp or 1tbsp of ghee and fry broken cashews to golden color. Collect the fried cashews in a bowl and keep aside.
- Add the grated Ashgourd along with its water to the same pan and saute slightly.
- Soon more water releases from the vegetable. Cook for 5 mins covering the pan until done.
- Add 1.5 cups of jaggery powder or brown sugar and mix well. Jaggery releases extra water and become watery.
- Keep cooking by stirring often until halwa thickens. In approximately around 15 to 20mins halwa gathers up.
- Next add the fried cashews, 1/2 tsp cardamom powder and a pinch of salt.
- Mix well and add 2tbsp of ghee.
- When kashi halwa becomes non sticky with glazy texture and deep brown color switch off.
Video
Notes
Tips:
1) If you like to make halwa quickly you can squeeze the excess water before cooking. But I prefer to cook the Ashgourd with it's own water.
2) The quantity of jaggery or sugar differs based on the sweetness of the variety.
1) If you like to make halwa quickly you can squeeze the excess water before cooking. But I prefer to cook the Ashgourd with it's own water.
2) The quantity of jaggery or sugar differs based on the sweetness of the variety.
Nutrition
Serving: 0.5cupCalories: 250kcal
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