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brahmaNa: bhOjana (bahu jana?) priyaha

Ashgourd Dumrot / kashi halva

After a previous failure of getting sweet dumrot kashi halva into a bitter one close to a decade ago, we tried another time this time. Did not expect anything specific outcome, except wanted to give another try since we had a lot of ashgourd (white pumpkin) available. I mean a lot, we bought a whole big ashgourd a week ago. We used it for regular curries, but how much, so turned this into a sweet yummy halwa.

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Grated Ashgourd (white pumpkin)  : about 3 cups
Sugar : about 1.5cups
Milk : 3 tbsp
Elaichi (cardamom) : about 5
Cashew nuts : about 10
Saffron : a few strands
Ghee : 1/5 cup


Grate white pumpkin, squeeze and drain out the water. Oh! no, you don’t need to throw and waste this pumpkin water. It can used to drink as-is with added salt/pepper, or use in other curries, rasam, etc. Add saffron to 3 tbsps of milk and let it soak for about 10 mins.

Keep a skillet on the stove. Oh please! turn the stove ON too! Add 3 tablespoons of ghee and heat it. Add cashews and fry till they turn light brown and keep the mixture aside.

Keep a thick bottom vessel on the stove. Heat 3-4 tablespoons of ghee. Add grated pumpkin. Fry/boil it for about 10 minutes while stirring, until all the remaining water content from the vessel evaporates. Keep adding ghee while stirring. You should get the aroma of ghee while frying. raw smell of white pumpkin should go away.  Add saffron / milk mix and keep stirring the contents. Add sugar, 5 tblspoons of ghee and stir again for another 10 minutes until the entire contents become one big lump.  While adding milk content, if you choose to, you can add a cup khova (milk cream), though optional, this would add some fat/taste and increase quantity.  🙂  Did I say, ensure to turn the stove Off all this done?

Add fried cashews to the mixture and keep it aside.

Either Serve it hot or cold a little later.



November 5, 2017 - Posted by | Sweets

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