Kashi Halwa | Delicious Ash-Gourd Treat
It is that time of the year again! The time of one of the most beautiful festivals in India – Diwali, or in true Karnataka style- it is time for Deepavali! I would like to begin by wishing all my readers a blessed and joyful Deepavali. This festival is a symbol of the victory of good over evil, hope over despair and knowledge over ignorance. Speaking of which, how many of you have cringed at the thought of eating white pumpkin?
Albeit one of the healthiest veggies out there, we have time and again found ways to skip eating it. But despair not, as there is hope! The Ash-gourd / white pumpkin is what goes into this delicious Kashi Halwa and trust me it is absolutely delicious. And if you are wondering if it is named after the Holy town of Kashi in North India, the name of this Halwa is derived from the Hindi name for Ash-Gourd viz. Kashi Phal.
This Halwa is a regular on the breakfast menu at Hindu weddings and ceremonies. Although it has no real connection to the Holy town, but when someone returns from a pilgrimage from Kashi, they invite their relatives over for a special lunch known as “Kashi Samaradhane”. The Kashi Halwa is a must on that menu. I have enjoyed it time and again back in Mangalore and now being away from home, I have taught myself how to make this delicious treat at home here in germany and I’m gonna share it with you as a Deepavali gift. It is my little dedication to you.
How to make Kashi Halwa
To begin with, scrub the ash-gourd well to remove the coating of ash on its outer skin. This is a natural coating of ash and if you keep the ash-gourd aside for a couple of days after washing, it will coat itself again in a couple of days. Also, the ash-gourd stores well. As long as its peduncle is intact, it will stay perfectly well for months. And, even if you are using just a portion of it, it freezes well without going bad. Wrap it tight in cling-film, ensuring there is no air/ moisture trapped inside and freeze it without any worry for months.
Coming back to the recipe, once you have washed the ash-gourd, cut it in half across its length and then quarter each half and then slice them into thin segments (thinner the segment, minimal the wastage). Slice off the pith and the skin and reserve the flesh of the ash-gourd. Using a box-grater, grate the ash-gourd flesh. Reserve the juices released while grating the ash-gourd. The juice contains all the flavour. You can use a food processor instead of a grater but I wouldn’t recommend it as the texture and consistency isn’t the same.
The yield from each ashgourd will vary and hence take note of the ratio of the ingredients used and alter the quantity based on your yield of ash-gourd. Use the same measuring cup for the main ingredients viz. ash-gourd, sugar and ghee and you will nail the recipe. Also just like in the Carrot Halwa, patience is a key ingredient in this Kashi Halwa recipe. Do not skimp on it! I got about 6 packed cups of grated ash-gourd, for which I have used 2 cups of sugar and half a cup of ghee. Calculate your quantities using this ratio, to your yield of ash-gourd.
Use a flat thick bottomed pan to make the Kashi Halwa. heat a couple of tablespoons of Ghee and fry some broken cashewnuts till they brown a bit. Transfer to a plate and set aside. Then, in the same pan, cook the grated ash-gourd along with its juices on a medium flame for about 30 minutes until the moisture dries out and the ash gourd is cooked. Keep stirring to prevent the ash gourd from burning as it dries up.
Once the moisture has dried out, add the sugar and the saffron strands and mix. The saffron is used here more for its subtle flavour than for its colour. This halwa will take its colour mostly from the sugar as it caramelises. As you continue to cook, the sugar will melt, and also release water from the ash gourd, creating a watery mixture. As it slowly begins to caramelise, the mixture begins to thicken. Keep stirring gently all the time. Once the mixture has combined well and thickened to an extent add the remaining ghee a few spoofuls at a time and mix until it combines well and absorbs into the Kashi Halwa.
Add the powdered cardamom seeds and mix well and cook for a couple of minutes. Follow this by adding the fried cashew nuts and mix well. Take the Kashi Halwa off the heat when it is still thick but a bit runny, as it will continue to thicken a bit as it cools down. Traditionally, the Kashi Halwa is light golden brown in colour but since I was making this for Deepavali, I decided to caramelise the sugars a tad bit extra to a darker shade. The dark shade of the Halwa with the glistening ghee coated ash-gourd strands is my depiction of Diwali. It is a symbol of hope even in despair, of light shining through the dark!
Enjoy the Kashi Halwa hot as is or top it with a scoop of vanilla ice-cream. It is an absolute delight. And it stores really well for a few weeks when refrigerated in an air-tight container. Give it a try. I’m sure you will love the Kashi Halwa and I would love to hear all about it from you. Wishing you and you family a Happy Deepavali! Let’s light up each other’s lives and make this world a bright and happy place.
Kashi Halwa
Equipment
- Thick Bottomed Pan
- Spatula
Ingredients
- ½ cup Ghee, divided
- 15 pc Cashew Nuts, broken
- 6 cups Ash Gourd, grated
- 2 cups Brown Sugar
- 1 tsp Saffron Strands, optional
- 3 pods Green Cardamom Seeds, powdered optional
Instructions
- In a thick-bottomed pan, heat 2 tbsp of ghee and fry the cashew nuts till they brown a bit.Transfer to a plate and set aside
- Transfer the grated ash-gourd and its juice that was released while grating, to the same pan and cook on medium heat for about 20-30 minutes till the moisture dries out
- Add the sugar and the saffron strands, mix well and continue to cook. Keep stirring regularly to avoid burning the sugar
- The sugar will melt and then as it continues to cook, the mixture will begin to come together and begin to thicken. This will take about 30 minutes.
- Once the mixture has come together well and not liquid anymore, add the ghee a few tbsp at a time and continue to cook until it is absorbed into the mixture
- Continue adding the rest of the ghee and cook till it is well absorbed. Tis process takes between 20-30 minutes
- Add the powdered cardamom seeds and mix well and cook for a couple of minutes
- Follow this by adding the fried cashew nuts and mix well
- Take the Halwa off the heat when it is still a bit runny as it will continue to thicken as it cools
- Spoon out the Halwa to a serving bowl and enjoy piping hot. Alternatively, serve the halwa topped with a scoop of vanilla ice-cream.
Notes
- If for any reason, you forget to stir and the sugars burn and harden, add half a cup of boiling water and cook covered until the sugars melt again. Continue to cook until the water is absorbed
- The Halwa stores really well for a few weeks when refrigerated in an air-tight container
Here are some more Halwa recipes for you to try:
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Never knew that Ash gourd could taste so good when moulded into a halwa and yes this kashi halwa is one of the best desserts till date that i had😋😋😋 Recipe is super easy too
Loved the taste and this is going to be my favourite dessert for life 😋 😍
Thank you Maureen for this lovely review. I’m glad you loved the Kashi Halwa recipe.