Ash Gourd Halwa (Kasi Halwa)

I remember Kasi halwa or White pumpkin halwa being served at weddings while growing up in India. It is simple delicious dessert made with just pumpkin, sugar and ghee. I made this halwa during Navaratri this year. It was a great hit among guests.

Ingredients:

2 cups peeled and grated white pumpkin (Ash gourd)

2 Tablespoons cashew nuts

1 teaspoon golden raisins 

1 cup sugar

2 Tablespoons ghee ( clarified butter)

1  pinch edible camphor (optional)

1 pinch saffron strands

1 teaspoon cardamom powder

Method:

1. Wash pumpkin, peel the green skin. Grate the pumpkin. Gently squeeze the water from the pumpkin. Save the water.

2. Heat 1 Tablespoon ghee in a heavy bottomed pan, and roast the cashew nuts and raisins. Remove them from the pan and set aside.

                                                            

3. In the same pan, Add 1 teaspoon ghee and grated pumpkin and fry for 2 minutes. Add 1/4 cup of reserved water from the squeezed pumpkin. Cover and cook until soft, 10-12 minutes. Stir and mash intermittently to ensure even cooking.

                                     

4. Add 1 cup sugar (I used brown sugar), and stir until it dissolves. Add saffron and continue cooking over medium heat.

                                                                

5. Once the halwa thickens and leaves pan, add a pinch of edible camphor and cardamom just before removing from the stove. Stir in the roasted cashews and raisins.

                                                                 

                                                              

6. You will know the  right time to remove halwa from the stove, when you start noticing tiny white spots appearing in the halwa while mixing.

                                                              

Notes:

1. Grate the pumpkin evenly.

2. Cook the halwa on medium heat (especially after adding sugar).

3. Make sure to add only a tiny pinch of edible camphor.

4. Add sugar only after the pumpkin is cooked well.