I tasted this Kashi Halwa or Kasi Halwa for the first time in Mangalore and fell in love with it instantaneously! That was in 2005. Many years after my first experience, I have managed to make this South Indian sweet. Simple and so yummy!
Cooking time: 1 hour
Ingredients:
- Ash Gourd/ Kashi Phal/ Kumbalanga/ Poosanikkai (Not the Halloween pumpkin!) - 1/2
- Sugar ( I have used raw brown sugar) - 2 small cups
- Ghee/ Butter
- Food color
- Raisins
- Cashews
- Almonds
Preparation:
- Wash the ash gourd and remove the thick outer skin completely. De-seed it thoroughly.
- Cut it into small lumps and grate it finely using a hand grater or a food processor.
- Take a cooking pan, heat it and add ghee/ butter to it and let it melt.
- Add the grated melon to it and saute well. Close it with a lid for 10-15 mins. The smell of the melon needs to go off completely and it should get cooked well.
- The melon will add it's own juice, but in case needed you can add extra water and cook.
- Now add sugar and food color of your choice (I have used light red) and mix well.
- Saute till the water goes off and the cooked melon starts to leave the sides of the pan.
- Add a spoon of ghee and mix well now.
- Switch off the flame.
- In a small pan, slightly fry the cashews, almonds and raisins and garnish the halwa.
Start hogging now!
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