Kashi Halva is a Karnataka specialty, often served during weddings and other special occasions. It is one of the simplest, most delicious sweets from South India.
4 cups grated Ash gourd / White pumpkin / Winter melon
2 cups sugar
1/8 tea-spoon saffron soaked in 2-3 table-spoon hot water
1/4 tea-spoon ground cardamom
6 tea-spoon ghee
1/4 cup cashews and raisins
- In a bowl, mix saffron and hot water. Keep aside.
- In a small pan add a spoon of ghee and shallow fry cashews and raisins until cashews turn light brown and raisins plump up.
- In a broad pan, add 1 tea spoon of ghee and add the grated pumpkin. Cook on medium-high heat for about 10 minutes.
- Add sugar and 2 tea-spoon of ghee.
- Continue to cook for another 10 minutes, stirring every 30 seconds or so.
- Add saffron water and 3 tea spoons ghee. Mix well and continue to cook for another 10 minutes. When you see pumpkin come together and ghee oozing from the sides, the halva is done.
- Take the pan off the stove. Add cardamom, cashews, and raisins. Mix well.
Makes about 6 servings.