Kasi Halwa | Budida Gummadikaya or Poosinakai Halwa | Pethe ka Halwa
Aruna
Kasi Halwa is South India's equivalent to the North Indian Lauki Halwa (or Dudhi Halwa as it is called in Maharashtra). Made with Ash Gourd, this halwa is very easy to make and delicious while being light on the stomach.
Cuisine Andhra, Indian, Karnataka, South Indian, Tamil Nadu
Servings 4People
Equipment
Heavy Bottomed Vessel
Ingredients
2CupGrated Ash Gourd, Poosanikai, Budida Gummidikaya(~600 gms) See Notes.
1CupSugar
10-15StrandsSaffron
12Cashews, Split in Halves
2tspGhee
Instructions
Soak in the saffron strands in 2 tbsp warm water.
In a heavy bottomed vessel, over medium heat, melt the ghee.
Now add the cashews and stir-fry till the pieces just start to change colour.
Add the grated ash gourd along with any liquid that oozes out of it when it is grated.
Over medium heat, stir-fry till the ash gourd softens and the liquid is absorbed.
Add the soaked saffron and sugar, and mix well.
Over medium heat, let the mix cook till the ash gourd absorbs all the water from the sugar.
Turn off the heat and let the Kasi Halwa rest for a few minutes.
Serve the Kasi Halwa warm or at room temperature.
Notes
1 kg of Ash Gourd should yield about 2 packed cups or 600 gms of grated ash gourd. The rest of the weight is accounted for by the peel, seeds and the spongy inner part that you will discard.