Learn how to make Ash Gourd Halwa / Kashi Halwa, a quick and easy delicious dessert recipe by Anushruti only on Rajshri Food!
A heavenly delight for all of you, from the ancient kitchen of Udipi Krishna temple.Ash gourd halwa is golden colored, glistening nectar, studded with cashews and raisins which will steal your heart at one glance. So watch and learn how to make Ash Gourd Halwa / Kashi Halwa only on Rajshri Food.
|Hot water||2 Tablespoon ((to dissolve the saffron))|
|White pumpkin||540 Gram|
|Green cardamom pods||4 , powdered|
|Cashew nuts||15 ((or more if desired))|
|Golden raisins||1 Tablespoon ((or more if desired))|
1. In a mortar, place the saffron and put in the hot water. After 10 minutes, grind to a paste using a pestle. This will reveal the vibrant hue of saffron.
2. In a wok or kadhai, place the grated pumpkin and over low heat cook until the water evaporates and the pumpkin is dry, this should take about 5 minutes. Make sure that the pumpkin is stirred constantly if not there is the danger of it getting burnt.
3. Once the pumpkin is dry, add the sugar, the saffron mixture, increase the heat a little and cook until the sugar melts. Decrease the heat a little and cook until the mixture is a deep golden colour and dry.
4. In a small wok, heat the ghee and add the cashews and raisins and fry until they are golden in colour.
5. Stir in the ghee, along with the dry fruits to the pumpkin and cook until the mixture starts to leave the sides of the pan. 6. Stir in the fragrant cardamom powder. Turn off the heat.
7. Serve and enjoy!
8. This can be made ahead and stored in the refrigerator. It stays fresh for up to a week in the refrigerator and a month in the freezer. Tastes best when warm or at room temperature. Can be easily doubled, tripled or quadrupled for a larger crowd.