This is an awesome halwa originating from South India.It is also known as kaasi halwa.
The dominating ingredient is the ash gourd.I have given pointers to health benefits
before,but as it’s my style to first get into health benefits shall give a few points.
The intense cooling property in ashgourd,gives relief to acidity and peptic ulcers.
The juice of ashgourd taken with lime juice or amla helps obese , diabetic,anaemic
patients.It is best to include this vegetable in any form for general health.It is an
excellent combination when cooked with dhal.
Today i would like to share this sweet and healthy recipe with you all.Believe me it excels
in taste competing with carrot halwa.Let’s get into the recipe now!
500 gm ash gourd (peeled and grated)
1 cup sugar
1 cup mawa /khova(you can use 1/2 cup milk powder if you can’t find khova)
4 tblsp.fine rawa (sooji,rulang,semolina)
1/4-1/2 cup cashewnuts
1/4 cup milk (coconut milk also can be used for a variation)
1/4 cup ghee
1/2 tsp.powdered cardamom
a pinch of salt
Heat ghee in a wok ,and fry the cashewnuts and raisins and set aside.In the same ghee
add the grated gourd with a pinch of salt,till the liquid in the vegetable dries up.Next add
the rest of the ingredients,and cook on a medium flame till it gets the texture of halwa.
Transfer to a plate and serve warm or after it is cool.
Some areas they keep this halwa in the oven for a few minutes to get the crusty burnt
look on top,or maybe for longer shelf life.Well i avoided the oven ,believe me it was
Note:Those who want to opt for jaggery( vellam ),instead of sugar also can go ahead and
try.Please do send in your comments.
Those who love to add food color may do so.I have not added color.