Kashi Halwa Recipe: Kashi Halwa or Kushmanda Halwa is a popular and classic dessert made from ash gourd vegetable and sugar. Originating from Udupi cuisine, it is often served during feasts and special occasions, including lunch feasts and breakfast as an alternative to kesari bath.
I have a personal attachment and a long history with this Udupi dessert delicacy. Kashi Halwa or Kushmanda Halwa is my favorite recipe and a must-have for our family feasts and functions. In fact, it was one of the premium sweet recipes prepared for my marriage as well. The highlight of this sweet is the grated ash gourd pearls, which caramelize and burst in your mouth when consumed. Furthermore, ash gourd halwa lasts long when stored in the fridge and can be enjoyed regularly in small portions.
In my hometown, you can find many colored dumroot halwa recipes prepared with artificial colors. However, in this recipe, I use natural saffron (kesar) to give it a light saffron color.
Here are some tips and tricks for making this ash gourd halwa recipe: Firstly, the recipe can be time-consuming, especially the continuous stirring part. But patience is key to achieving a crunchy, caramelized Kashi Halwa. Secondly, it is recommended to grate the ash gourd manually and not to use a food processor, as it may turn into a paste and not achieve the desired crunchy and caramelized effect. Lastly, as a variation, you can serve this warm halwa with a scoop of vanilla ice cream, similar to the combination of carrot halwa and vanilla ice cream or gulab jamun and vanilla ice cream combo.
Ingredients: Kashi Halwa Recipe
- 3 cups (800 grams) ash gourd / winter melon / kumbala kai, grated
- 1 cup sugar
- ¼ tsp saffron / kesar
- ¼ cup ghee / clarified butter
- 15 cashews / kaju
- ¼ tsp cardamom / elachi, powdered
Instructions: Kashi Halwa Recipe
- Firstly, grate 3 cups of ash gourd, making sure to discard the skin.
- Take the grated ash gourd into a large kadai along with the juice released from the ash gourd.
- Cook for 25-30 minutes or until the ash gourd is cooked completely and the water is absorbed.
- Now add one cup sugar and ¼ tablespoon saffron. Adjust sugar according to your sweetness preference.
- Mix well until the sugar dissolves completely.
- Boil for 5 minutes or more until the sugar syrup thickens.
- Simmer for 10 minutes or more until the sugar syrup is absorbed completely.
- Further, add ¼ cup ghee and mix well.
- Mix until the ghee starts to release from the sides.
- Now fry 15 cashews with a teaspoon of ghee until they turn golden brown.
- Pour the fried cashews over the halwa along with ¼ tsp cardamom powder and mix well.
- Finally, mix and serve Kashi Halwa hot or refrigerate and enjoy for up to a week.
Conclusion:
Kashi Halwa Recipe or Kushmanda Halwa is a cherished dessert from Udupi cuisine, prepared with ash gourd and sugar. Its caramelized ash gourd pearls make it a delightful treat often enjoyed during feasts and special occasions. With a personal connection to this recipe, it holds a special place in many hearts and is a must-have at family gatherings.
FAQs about Kashi Halwa
What is the origin of Kashi Halwa?
Kashi Halwa originates from Udupi cuisine, known for its rich tradition of vegetarian dishes. It is a classic dessert prepared with ash gourd and sugar, often served during feasts and celebrations.
What makes Kashi Halwa unique?
The unique texture and flavor of Kashi Halwa come from the caramelized ash gourd pearls. This dessert stands out for its rich, indulgent taste and crunchy consistency.
Can I store Kashi Halwa?
Yes, Kashi Halwa can be stored in the refrigerator for up to a week. Simply refrigerate it in an airtight container and reheat before serving for the best taste and texture.
Can I customize Kashi Halwa?
While the traditional recipe uses ash gourd, sugar, and ghee, you can customize it to suit your taste preferences. You may adjust the sweetness level, add nuts or dry fruits for extra flavor, or experiment with different spices to enhance the taste.
How can I serve Kashi Halwa?
Kashi Halwa can be enjoyed hot or cold. It pairs well with a scoop of vanilla ice cream for a delicious dessert combination. Alternatively, serve it as a sweet side dish with meals or enjoy it as a standalone treat.
