Karnataka Style Kashi Halwa Recipe With Ash Gourd
Kashi Halwa, a traditional dessert from Karnataka, is a rich and flavorful dish made with grated ash gourd (also known as white pumpkin). This delicacy is often prepared during festive occasions and special events. With its luscious sweetness, subtle notes of cardamom, and the richness of ghee, it’s sure to become a favorite dessert in your household.
Whether served hot or cold, this halwa pairs perfectly with a South Indian festive meal. Follow this step-by-step guide to prepare the authentic Karnataka Style Kashi Halwa.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd/White Pumpkin), grated | 3 cups |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Saffron strands | A few |
| Cashew nuts, halved or broken | 10 |
| Ghee | 3 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 34 mg |
| Sodium | 10 mg |
| Total Carbohydrates | 42 g |
| Sugars | 40 g |
| Protein | 3 g |
Preparation and Cooking Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 4 |
Instructions
-
Roasting Cashews
- Heat a pan over medium heat.
- Add 1 tablespoon of ghee and the halved or broken cashew nuts.
- Sauté the cashews until they turn golden brown, stirring continuously to prevent them from burning.
- Once the cashews are golden, remove from heat and set aside.
-
Cooking the Ash Gourd
- In the same pan (or a fresh one), add the grated ash gourd.
- Cook the ash gourd on medium heat, stirring occasionally to ensure even cooking. The ash gourd will release water as it cooks.
- Continue to sauté the ash gourd until all of the water evaporates and it becomes soft. This process takes about 15-20 minutes.
- Make sure to keep stirring to prevent the gourd from sticking to the pan or burning.
-
Adding Sweetness & Flavor
- Once the ash gourd is fully cooked, add sugar to the pan.
- Stir in the sugar along with cardamom powder and saffron strands. The sugar will melt and begin to thicken the mixture.
- Continue stirring to ensure the mixture is smooth and the sugar is fully incorporated into the ash gourd.
-
Finishing the Halwa
- After the halwa mixture thickens, add the remaining 2 tablespoons of ghee.
- Stir well, allowing the halwa to absorb the ghee as it cooks.
- Continue to cook until the halwa starts to leave the sides of the pan, which will take about 8 minutes.
- Once the halwa reaches the desired consistency, stir in the roasted cashews.
-
Serving the Halwa
- Turn off the heat and transfer the Kashi Halwa to serving bowls.
- You can serve this delicious halwa hot, or allow it to cool down and serve it chilled, based on your preference.
Serving Suggestions
Karnataka Style Kashi Halwa is a versatile dessert that pairs beautifully with various traditional dishes. For a complete festive breakfast or brunch, serve it alongside:
- Masala Akki Roti: A spiced rice flour flatbread that complements the sweetness of the halwa.
- Kopparai Thengai Milagai Podi: A flavorful coconut chutney with chilies, which adds a spicy contrast to the rich halwa.
- Red Chilli Coconut Chutney: Another classic chutney that adds an element of spice and coconut flavor to your meal.
Tips & Variations
- Saffron Substitute: If you don’t have saffron strands, you can substitute them with a pinch of turmeric for a beautiful yellow hue and mild flavor.
- Ghee: Ensure to use high-quality ghee for this recipe as it enhances the flavor and richness of the halwa. Homemade ghee can also be used for an authentic touch.
- Texture: The halwa should have a thick, jam-like consistency once it’s fully cooked. If the mixture is too liquidy, cook it for a few more minutes until it reaches the desired texture.
- Additional Nuts: While cashews are traditionally used in Kashi Halwa, you can add almonds or pistachios for an extra crunch and variety in flavor.
Storage & Reheating Instructions
- Storage: You can store the Kashi Halwa in an airtight container in the refrigerator for up to 3 days.
- Reheating: To enjoy the halwa warm, simply reheat it in a pan on low heat, or microwave it for about 30 seconds. If reheating on the stovetop, you can add a teaspoon of ghee to refresh its flavor.
Conclusion
Karnataka Style Kashi Halwa with Ash Gourd is a delightful dessert that beautifully showcases the sweetness of ash gourd. Simple to prepare, this halwa is not only a traditional South Indian favorite but also an indulgent treat perfect for any occasion. Whether you’re celebrating a festival or simply craving a homemade sweet dish, this recipe is sure to satisfy your taste buds with its rich, aromatic flavors.
