It is also known as dumroot halwa or white pumpkin halwa.
Immensely popular and a lip-smacking halwa prepared with grated ash gourd , desi ghee and sugar, flavoured with green cardamom powder , laced with saffron and garnished with fried cashew nuts. it hails from the prominent and much adored Udupi cuisine and is usually prepared for feasts and occasions.
Is also consumed for Breakfast.
It may be prepared during the Navaratri too.
Preparation Time: 10 minutes
Cooking time: 45 minutes
Ingredients and quantity:
Ash gourd (winter melon), peeled , peel &seeds discarded & flesh grated -2 cups
Sugar-1 cup / or more, as per sweetness required
Saffron strands, steeped in lukewarm 1 tbsp. water- 1/4th tsp.
Fried Cashew nuts-16
Clarified butter ( Desi Gehee)- 1/4th cup (4 Tbsp.)
For the Flavouring:
Green Cardamom powder-1/2 tsp.
For the Garnish:
Fried Cashew nuts- 8
Squeeze out the entire moisture from the grated ash gourd.
Reserve the squeezed out water.
In a heavy-bottomed kadai, heat 2 tbsp. of desi ghee add the grated ash gourd.
Cook on a low flame.
Now add the reseved water
Cook for 25 minutes until the ash gourd is cooked and the entire water is absorbed.
Add the sugar and saffron.
Mix well and cook until the sugar melts and thickens.
Cook further till the sugar is completely absorbed.
Now add 2 tbsp. of desi ghee , cook till you see the ghee oozing out.
Add green cardamom powder & fried cashew nuts. Mix well.
Serve hot garnished with fried cashew nuts:
Place in the refrigerator if cooked in bulk.
Stays good under refrigeration for a week.