Friday, February 3, 2023
HomeLifestyleRecipesKashi Halwa | Dumroot Halwa

Kashi Halwa | Dumroot Halwa


White pumpkin could also be used to make ‘petha,’ a extra well-liked candy from the town of Agra in Uttar Pradesh. The veggie itself is known as so in Hindi. However on this put up of mine, I’ve shared a White Pumpkin Halwa a.okay.a Ash Gourd Halwa, which is a singular halwa preparation with a jam-like consistency. This can be a well-known candy dish from South India. This scrumptious halwa is also referred to as Kashi Halwa, Dumroot Halwa, Dumrote Halwa, Kasi Halwa or Kushmanda Halwa.  You’ve bought to do this for positive!

kashi halwa garnished with fried cashews served in a white bowl on a white plate with text layovers.

About Kashi Halwa

Ash gourd or white pumpkin additionally has different names by which it’s referred to domestically in several areas of South India. As an illustration, it is named ‘kumbalanga’ in Malayalam and ‘poosanikai’ in Tamil languages.

The opposite English names for this squash are Winter Gourd, White Melon, Ash Pumpkin, Wax Gourd, Winter Melon, Tallow Gourd, Winter Gourd.

The title of the halwa is exclusive contemplating it has South Indian origins. Not solely it’s well-liked within the Udupi and Mangalore areas, additionally it is typically served within the Tambrahm (Tamil Brahmin) weddings. In Tamil, this halwa is known as Kasi Halwa.

It might be that white pumpkin can be referred to as ‘Kashiphal” in Hindi and therefore the title of Kashi Halwa.

Because the time I had shared different recipes associated to the pumpkin household, I’ve been getting quite a lot of requests for the recipe of Ash Gourd Halwa as nicely.

So, I lastly made this White Pumpkin Halwa throughout the pageant of Navratri, one of many years and shared it right here on my weblog for my readers.

This can be a tremendous easy and simple to make halwa recipe and you actually gained’t consider that the dish is definitely made with ash gourd.

For my model of this halwa, I referred to Venkatesh Bhat’s Kashi Halwa recipe on the favored Indian OTT platform Hotstar. I’ve loosely tailored this recipe from there. Some particular adjustments that I’ve made within the recipe are:

  • I’ve diminished the amount of sugar in my model.
  • I’ve additionally not strained the grated white pumpkin.

Because the amount of ghee and sugar added within the Ash Gourd Halwa already makes it fairly wealthy and heavy. It’s higher to take pleasure in just some spoons of the halwa and never an excessive amount of.

However if you happen to cut back the sugar and ghee an excessive amount of, then you may really devour the halwa a bit extra and relish its style and texture as nicely.

You may serve this Dumroot Halwa as an after-meal dessert. You may as well put together this Kashi Halwa as a naivedyam and provide it to deities.

The identical methodology will be referred to make a pink pumpkin halwa as nicely. I’ve additionally posted a variation of yellow Pumpkin Halwa which makes use of much less ghee and sugar.

Step-by-Step Information

How one can make Kashi Halwa

Grate White Pumpkin and Extra Prep

1. Firstly, rinse and peel 315 grams ash gourd or white pumpkin. Take away the seeds and the white pith. Then, chop it in massive items, to be able to simply grate.

peeled and chopped ash gourd for making white pumpkin halwa.

2. Grate the ash gourd. Maintain apart. You’ll need 1 cup grated ash gourd.

grated ash gourd for making white pumpkin halwa.

3. Warmth 1 tablespoon ghee in a thick bottomed pan. Add 12 to fifteen cashews. You may even add much less cashews.

cashews added in hot ghee in a heavy pan for making white pumpkin halwa.

4. Sauté until the cashews flip gentle golden.

sautéing cashews till light golden for making white pumpkin halwa.

5. Then, add ½ tablespoons raisins. You may add much less raisins or skip them.

raisins added to cashews for making white pumpkin halwa.

6. Stirring typically, sauté the raisins until they swell and puff up. Take away each the cashews and raisins with a slotted spoon. Maintain apart.

sautéing raisins till they puff up for making white pumpkin halwa.

Cook dinner Ash Gourd

7. Decrease the warmth and in the identical pan, add the grated ash gourd.

grated ash gourd added in hot ghee for making white pumpkin halwa.

8. Combine very nicely.

grated ash gourd mixed well in the ghee for making ash gourd halwa.

9. Cowl the pan with its lid and on low warmth, cook dinner the grated ash gourd until its uncooked aroma goes away.

cooking ash gourd in a covered pan for making ash gourd halwa.

10. Test after each 4 to five minutes. Normally ash gourd has sufficient water to cook dinner in its personal juices.

But when the ash gourd begins sticking to the pan or getting frivolously browned and the combination appears to be like dry, then add water. This may depend upon the water content material within the ash gourd.

cooking ash gourd for making ash gourd halwa.

11. I did add water because the combination had change into dry. I added ¼ cup water and cooked the ash gourd with the lid on the pan.

water added to ash gourd while cooking ash gourd halwa.

12. It’s a must to cook dinner the ash gourd until the uncooked aroma goes away. It took me round quarter-hour on low warmth.

Time will fluctuate relying on the pan thickness, measurement, dimensions and the flame depth. So, preserve round 10 to fifteen minutes time for cooking ash gourd.

cooking ash gourd for making ash gourd halwa.

Make Kashi Halwa

13. Subsequent, add ½ cup (225 grams) sugar.

sugar added to the ash gourd for making ash gourd halwa.

14. Combine the sugar very nicely with the ash gourd.

sugar mixed well with the ash gourd for making ash gourd halwa.

15. Then, add a beneficiant pinch of saffron strands. Saffron strands are used to provide a pleasant orange-yellow colour to the halwa and in addition for the aroma.

When you shouldn’t have saffron strands, skip it or use a pure orange colour extract.

saffron strands added to the ash gourd for making ash gourd halwa.

16. Combine saffron with the combination.

saffron mixed with the ash gourd for making ash gourd halwa.

17. Carry on stirring and sautéing the halwa combination on low warmth.

sautéing halwa mixture.

18. As soon as the combination begins thickening, you’ll really feel a bit heavy whereas stirring the combination. The lightness that was there earlier than, gained’t be there.

cooking halwa mixture.

19. The halwa combination must be stirred typically and sautéed on low warmth, until it thickens and begins to depart the perimeters of the pan.

After including sugar, it took 10 minutes for the halwa to return to the consistency as proven within the image under.

So, it could take between 6 to 10 minutes, relying on the kind of pan, steel thickness, and so on.

cooking kashi halwa mixture.

20. As soon as the halwa combination thickens and begins separating from the pan, add 1 to 2 tablespoons ghee.

ghee added to kashi halwa mixture.

21. Combine the ghee very nicely.

ghee mixed well in the halwa mixture.

22. After including ghee, proceed to sauté on low warmth until the halwa begins separating from the pan. This may take 2 to 4 minutes.

cooking halwa mixture.

23. Then, change off the warmth and add ¼ teaspoon inexperienced cardamom powder.

cardamom powder added to cooked kashi halwa.

24. Additionally, add the fried cashews and raisins.

fried cashews and raisins added to the cooked kashi halwa.

25. Combine very nicely.

dry fruits mixed well in the halwa.

26. Let the Kashi Halwa settle down a bit after which serve. Keep away from serving scorching as it is extremely scorching because of the sugar syrup consistency. You may even serve Dumroot Halwa heat or at room temperature.

kashi halwa garnished with fried cashews served in a white bowl on a white plate with a spoon kept on the left side and text layover.

Skilled Ideas

  1. You may much less cashews and raisins on this recipe, if you happen to want to. You may even skip the raisins.
  2. Don’t overcook the halwa. This may trigger it to change into stringy and chewy or exhausting. If the halwa will get these sorts of textures, then sprinkle some scorching water on it. Combine and sauté for a couple of minutes till the feel improves.
  3. Normally, ash gourd has quite a lot of water content material in its personal juices. Nevertheless, if you happen to really feel that the combination is sticking to the pan or getting frivolously browned and dry, then add some water after which cook dinner it.  
  4. The cooking time of the halwa combination will depend upon the thickness, measurement and dimensions of the pan in addition to the depth of the warmth.
  5. The saffron is mostly added on this recipe to impart a beautiful orange-yellow colour and a typical aroma to it. When you shouldn’t have it, skip utilizing it. Or you may even add some pure orange colour extract for the specified colour within the halwa.
  6. One of the best ways to serve this halwa is to let it settle down a bit after making ready, because it has a sugar syrupy consistency when scorching. Serve it heat or at room temperature.
  7. You may simply double the recipe to make a bigger amount of halwa.

Extra Halwa Recipes To Attempt!

Please make sure you price the recipe within the recipe card or go away a remark under you probably have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

ash gourd halwa recipe, kashi halwa recipe, white pumpkin halwa recipe

Kashi Halwa | Dumroot Halwa | Ash Gourd Halwa

Kashi Halwa additionally referred to as Dumroot Halwa is a singular, tasty and wealthy halwa created from ash gourd or white pumpkin, sugar, nuts, ghee, raisins and flavored with saffron.

Prep Time 10 minutes

Cook dinner Time 30 minutes

Complete Time 40 minutes

Stop your display screen from going darkish whereas making the recipe

Grating white pumpkin and extra prep

  • Firstly rinse after which peel 315 grams ash gourd or white pumpkin. Take away the seeds and the white pith. Then chop it in massive items, to be able to simply grate.

  • Grate the ash gourd utilizing a spherical metal grater or a field grater. Put aside. You’ll need 1 cup grated ash gourd.

  • Warmth 1 tablespoons ghee in a thick bottomed pan. Add 12 to fifteen cashews. You may even add much less cashews.

  • Saute until the cashews flip gentle golden.

  • Then add raisins. You may add much less raisins or skip them.

  • Stirring typically, saute the raisins until they swell and puff up.

  • Take away each the cashews and raisins with a slotted spoon. Put aside.

Making kashi halwa

  • Decrease the warmth and in the identical pan, add the grated ash gourd. Combine very nicely.

  • Cowl the pan with its lid and cook dinner the grated ash gourd until its uncooked aroma goes away.

  • Do examine after each 4 to five minutes. Normally ash gourd has sufficient water to cook dinner in its personal juices. But when the ash gourd beginning sticking to the pan or getting frivolously browned and the combination appears to be like dry, then add some water.
  • I did add water as the entire combination had change into dry. I added ¼ cup water and cooked the ash gourd with the lid on the pan.

  • It’s a must to cook dinner the ash gourd until all its uncooked aroma goes away. It took me round quarter-hour on a low flame. Time will fluctuate relying on the pan thickness, measurement, dimensions and the flame depth. So preserve round 10 to fifteen minutes time for cooking ash gourd.
  • Now add sugar and blend it very nicely.

  • Then add 18 to twenty saffron strands. Saffron strands are used to provide a pleasant orange-yellow colour to the halwa and in addition for aroma. When you shouldn’t have saffron strands, then skip it or use an orange pure coloring extract.
  • Combine saffron with the combination.

  • Carry on stirring and sautéing the halwa combination on a low warmth.

  • As soon as the combination begins thickening, you’ll really feel a bit heavy whereas stirring the combination. The lightness that was there earlier than gained’t be there.

  • The halwa combination must be stirred typically and sautéed on a low warmth until it thickens and begins to depart the perimeters of the pan.

  • As soon as the halwa combination thickens and begins separating from the pan, then add 1 to 2 tablespoons ghee.

  • Combine the ghee very nicely.

  • After including ghee proceed to sauté on a low warmth until the halwa begins separating from the pan. This may take 2 to 4 minutes.

  • Then change off the warmth and add the inexperienced cardamom powder.

  • Additionally add the cashews and raisins.

  • Combine very nicely.

  • Let the kashi halwa settle down a bit after which serve. Keep away from serving scorching as its highly regarded because of the sugar syrup consistency. You may even serve white pumpkin halwa heat or at room temperature.
  • You may add much less cashews and raisins if you would like.
  • Bear in mind to not overcook the halwa combination as it’s going to change into stringy and chewy. If in case this occurs, then sprinkle some scorching water on the halwa and sauté it for a couple of minutes stirring typically till the feel improves. 
  • The recipe will be doubled too.

Diet Details

Kashi Halwa | Dumroot Halwa | Ash Gourd Halwa

Quantity Per Serving

Energy 440 Energy from Fats 117

% Day by day Worth*

Fats 13g20%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Ldl cholesterol 26mg9%

Sodium 5mg0%

Potassium 87mg2%

Carbohydrates 81g27%

Fiber 0.4g2%

Sugar 76g84%

Protein 2g4%

Vitamin A 2IU0%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.01mg1%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.04mg2%

Vitamin C 1mg1%

Vitamin E 0.1mg1%

Vitamin Okay 2µg2%

Calcium 46mg5%

Vitamin B9 (Folate) 2µg1%

Iron 2mg11%

Magnesium 21mg5%

Phosphorus 61mg6%

Zinc 0.4mg3%

* % Day by day Values are based mostly on a 2000 calorie weight loss plan.

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This Kashi Halwa recipe from the archives, initially printed in October 2016 has been up to date and republished on January 2023.



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