Melting Pot: Kashi Halwa

Okay.. Now that I have become a regular blogger I decided to take the next step. It is a big one for me. Come to think of it a person who couldn't manage to cook forget baking a few years ago to a full blown cook cum baker (only on home grounds) plus now a blogger on food.

This entry is very special since by this entry I am participating in my very first blog event. And it happens to be Regional cuisines of India initiated by Lakshmi

The RCI for the month of July’09 is RCI-Udupi & Mangalorean Cuisine!

So I have a sweet entry here literally! This is Kashi Halwa.. Seriously I have no clue why it is called so.. But it is an amazing dessert..Combine some hot Kashi Halwa with some plain Vanilla Ice cream. Mouth watering. You must try it to believe it.

Konkani cusine forms an integral part of what is called "Mangalorean" cusine, hence this entry.
This is one of the many desserts that is part of most of the Konkani marraiges and functions. I have tried to tweak it in my own way.

Now for the main ingredients that is Ash Gourd. This is one of those Gourds that has high water content so you need to be very patient while grating this.

Now for the ingredients:

Ashgourd grated - 3-4 cups

Sugar - 1 - 1.5 Cup

Ghee or clarified Butter - 2 Tbsp

Cardamom Powder - 1/2 tsp

Dry Fruits for Garnishing

Method:

Cut the Ashgourd into medium sized pieces and then grate them individually.

Once this is done, transfer the grated ashgourd into a Kadai and let it simmer till all the water evaporates.This may take a long time since this gourd does have high water content.

When you see that the water has evaporated add the sugar. The color of the halwa changes immediately.

Continue frying for some more time and then add the ghee.

After adding the ghee you may need to keep stirring till the halwa is done.

Add the cardomom powder mix well.

Lastly garnish with dry fruits of your choice. Ususally cashews are added since they are found in abundance along the coast of Mangalore. I have used Badam instead.