Kashi Halwa~ a sweet dish prepared with Kuvale/ Ash Gourd/ Petha.

“Naivedyam : Kashi Halwa~ a sweet dish prepared with Kuvale (ash gourd/ wax gourd/ white pumpkin/ petha)” … Navratri is a Hindu festival that spans for nine days and on the 10th day is Vijaya Dashami, the day of victory of good over evil … the nine days marks the advent of Goddess Durga in different forms and devotees worship observing fast, preparing special dishes, offering prayers, satsangs, playing garba dance, dandiya and so on for 9 days … my humble offering at the lotus feet of Goddess Mahalasa Narayai (my family kula devi/ deity) as today being Sashti (6th day), is pious day for Kulavi’s …

** Kashi halwa is a classic sweet from the northern parts of India that can be prepared quickly with few ingredients available in the Kitchen. This delicacy is prepared with ash gourd also known elsewhere as petha, winter melon, wax gourd, white pumpkin, Chinese watermelon, safed kaddu, rakhiya, boodid gummadi (telgu), budi sorekayi/ boodu kumbalakayi (kannada) and many more names as is the native language.

** It grows as is on a vine creepers and is a very large fruit, eaten as a vegetable when mature. The most famous of all time is Petha a burfi type of sweet dish prepared using this veggie, while the next is Halwa. In konkani homes we prepare curries like sasam, morkolumbo etc. It has immense health benefits and these days is in vogue to consume it in juice form on empty stomach early in the morning as is suggested by Naturopathy.

** There's exactly no knowledge on how Kashi Halwa name came about except recorded by a few that it must have been invented by a person whose language must have been Hindi as in some parts of northern India it is called Kashi Phal as goes the name kasha halwa. In GSB/ Konkani Sarawat community, it is a must to include a dish prepared using this veggie during Maha Satyanarayana Pooja as this veggie is considered auspicious.

** If you browse through Google you will get lots of information on ash gourd, its health benefits etc. so I will not include much here to avoid unnecessary blogging of matter. But I would like to mention here that we amchies/Konkani’s have always used this in preparing curries, sambar, halwa etc. and though slightly bland in taste it does blend in well with curries, so do try out the various dishes shared in the blog which you will find using search option.

** Here is the simple, yet tasty recipe for preparation of “Kashi Halwa~ a sweet dish prepared with Kuvale (ash gourd/ wax gourd/ white pumpkin/ petha)” ….

** Ingredients :

Kuvale/ ash gourd/ wax gourd/ white pumpkin/ petha : 3 cups

Sugar/ Shakkar/ Sakkara : 1 heaped cup

Ghee/ Toopa/ Toop : 2-3 tblsp

Cardamom/ Ellaichi/ Yellu Powder : ¼ tsp

Saffron/ Keshar/ Kesar : a large pinch

Orange Color : a pinch (Optional)

** For Garnishing/ Topping :

Ghee/ Toopa/ Toop : 1 tsp

Cashew Nuts/ Kajjubi/ Kaju : handful

Raisins/ Dried Grapes/ Sukkale Draksha/ Kishmis : handful.

** Slice off the thick outer skin of ash gourd and remove the inner most seed parts too. If very tender you can use the seeds otherwise discard them (best to discard). Grate the white edible portion on a large holed grater and measure the same to about 3 cups.

** In a thick bottomed kadai add in the grated ash gourd and cook till it is almost dry and the water content has been evaporated. Do not leave unattended and keep stirring to avoid it getting burnt at the bottom. This takes about 10-15 minutes, but is necessary step.

** Now add in sugar, mix well and let cook on medium heat. Keep stirring to avoid the sugar being crystallized on sides. Once the sugar thicken and is mixed in well, add in the saffron, color (Op) followed by 1 tblsp of ghee and continue stirring for 2-3 minutes.

** Add another tablespoon of ghee and continue stirring on low heat. It will begin to leave on the sides, now add the last remaining tablespoon of ghee, mix well and continue to cook till the mixture/ halwa has set in well and has combined into a mass.

** Note : The trick to get good tasty Kashi Halwa is usage of fresh homemade cow’s ghee which has to be added little by little and continued to cook at the end stage of the preparation of halwa, this sorts of fries the halwa in ghee giving it a glaze and taste.

** For Garnishing/ Topping : Heat ghee in a small pan, when hot add in cashew nuts and fry till evenly lightly browned, remove and keep it aside and add into the ghee the raisins and fry till it blows into a ball, remove and add this to the cashew nuts kept aside.

** Remove the halwa from fire and add in cardamom powder and mix well and then garnish with fried cashew nuts and raisins. You can add in slivered almonds or roasted melon seeds too if desired. Addition of nuts are always a matter of choice of individuals.

** “Kashi Halwa~ a sweet dish prepared with Kuvale (ash gourd/ wax gourd/ white pumpkin/ petha)” is done and ready to be offered as Naivedayam/ Prasadam to God and there by distributed at room temperature amongst family and friends. 

** This is one of the best/ tastiest halwa that is sure to win hearts of young and old alike. Ash gourd is available in every part of the world, so do give this halwa a try. Though I prepared it for Naivedyam, it can be prepared as a dessert during parties/ get together too.

** Though Kashi Halwa can be relished as it is, I love to have it with poori/ panpolo which I find a awesome sort of combo. I make it a point to prepare in excess so that we can relish it for breakfast the next day with poori/ panpolo etc. try it children are sure to love it.

** Note : Do not add sugar in excess or it will sort of crystallize as you cook towards the end and somehow turn into petha type ie burfi like texture which is not what we want for a halwa. The halwa should remain soft and sweet textured for consumption.

** There are many more choices for preparation of “Halwa” the recipes of which are included in this Blog. Sharing a common link to them all below, through which you may browse through in leisure …

https://gayathrifoodbytes.blogspot.com/search?q=halwa