Kashi Halva

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.

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Winter melon – Source: Wikipedia

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

Method:

  1. In a bowl, mix saffron and hot water. Keep aside.
  2. In a small pan add a spoon of ghee and shallow fry cashews and raisins until cashews turn light brown and raisins plump up.
  3. In a broad pan, add 1 tea spoon of ghee and add the grated pumpkin. Cook on medium-high heat for about 10 minutes.
  4. Add sugar and 2 tea-spoon of ghee.
  5. Continue to cook for another 10 minutes, stirring every 30 seconds or so.
  6. 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.
  7. Take the pan off the stove. Add cardamom, cashews, and raisins. Mix well.

Makes about 6 servings.