Ash Gourd Halwa ( Boodukumbalakai Damroot)
This recipe is very popular in karnataka. Usually this is prepared during functions and very easy to prepare. Here is a quick look at recipe.
Ingredients for Ash Gourd Halwa ( Boodukumbalakai Damroot)
Ash gourd - cleaned and grated - 6 cups
Sugar - 2 1/2 cups (according to sweetness required
Saffron strands or Kesari - 1 tea spoon
Ghee (clarified butter) - 2 cups
Powdered cardamom - yelakki - 2 tea spoon
Broken Cashew - 1 cup
Preparation of Ash Gourd Halwa ( Boodukumbalakai Damroot) - Method
Take out the skin of ash gourd (picture given below).
Grate it. Don't squeeze its water. Transfer grated ash gourd to a woke (kadahi or Bandle) . Cook this in medium flame , till its water evaporates. It takes around 20 - 30 minutes for this. Keep stirring in between. You need not stand in front of it. You can do other jobs. But in between don't forget to stir this.
As water evaporates the volume of grated gourd reduces. When 95% of water is evaporated add sugar and saffron strands. Mix them well. This mixture starts thickening as it boils and looses water. It starts leaving the sides of woke. At this stage add ghee or clarified butter. Mix well again. As ghee starts separating from halwa , turn off flame.
Take a tampering ladle. Add a table spoon of ghee and roast cashews in it. Pour this on damroot. Add cardamom powder. Give a good mix . Serve when it is hot. Watch your sweet toothed hubby's face. You can see a glow radiating from his face and Pot Belly ;) .
NOTE: Few add grated khova to this. This is optional. I prepare both types. Being a hardcore Mysorean I always use Nandini Khova which is fresh and tasty. (For this measurement you can add 1 cup khova while adding sugar.)
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