As most of you would have guessed, this post was meant to be for Deepavali!! It has been lying in my drafts folder for almost a month now.... But it somehow didn't make it to my page before Deepavali :(
P.S: The delay had nothing to do with me being lazy and not getting a picture of the dish, before relishing it right out of the cooking pan!! :D :P :)
Had this post made it on time, here's what I would have said.....
"A Very Happy Deepavali to all Mane Adige readers!!!! Here's hoping that the festival of lights brings your way, bright sparkles of contentment, that stay with you today and in the days to come!
As you all know, the speciality of Deepavali festival (apart from the fireworks, of course :)...) is the multiple varieties of sweetmeats prepared in every household. Unlike other festivals, where the main focus is on worshiping God, Deepavali is a people oriented festival. It is the time for enjoyment.... It is the time when people forget enmity and join hands, back in friendship!".
But now, I'd just say, Hope you all had a wonderful Deepavali!!! :)
Kashi Halwa is an authentic Karnataka speciality sweet dish that is made with Ash Gourd (Also known as Winter melon in English and called Boodkumbalakai/ Kumbalakai in Kannada). Kashi Halwa is usually made during special occasions like weddings and festivals. How did the dish get its name?!?? I am clueless!!! Any info regarding the name would be much appreciated!! :D
There are two ways of making this Halwa
- Cook the winter melon with milk, just like how we make Carrot Halwa
- Cook the winter melon without adding any milk - This is the version I have for you today.
While both the versions are famous, I personally prefer the one with no milk. You could go ahead and choose whichever suits you best!! Happy Thanksgiving!!!! :)
2 - 2 1/2 cups Grated Winter melon/Ash gourd/ Boodkumbalakai
1.5 cups Sugar
4-5 strands of Saffron
1/2 tsp Elaichi/Cardamom powder
1 tbsp Raisins/Cashew mixture
2+2 tsp Ghee/Clarified butter
- Drain out excess water from the winter melon; Heat 2 tsp ghee in a pan and roast the grated winter melon until it is coated well with ghee.
- Pressure cook the grated winter melon for 1-2 whistles, or until cooked completely.
- Transfer the contents to the pan and cook on medium heat until all the excess water evaporates; Saute regularly.
- Once the quantity is reduced to three fourth's, add sugar and mix well;
- Cook further, until all the moisture evaporates and the winter melon comes out as a single lump; It usually takes about 40-50 mins; Saute frequently towards the end.
- Add elaichi, saffron and mix well.
- Roast raisins and cashews in ghee and add to the halwa. Serve hot and enjoi!
Prep Time: About 90 minutes;
Serves: About 1-2 people;
Off this goes to Aparna for her Blog Anniversary Event celebrations... Congratulations, Aparna and thanx so much for hosting!! :)