Mangalore Special Kushmanda (Ash gourd) Halwa Recipe

Today I have a special Halwa recipe from a vegetable, ash gourd. This halwa is famous in South of Karnataka and is included in all functions and festivals. It is called as Kushmanda Halwa in the local language. The taste comes out to be so different from all others sweets that you cannot imagine its been prepared from a vegetable.

 

All you require is:

• Medium sized Ash gourd
• Cashews
• Saffron
• Ghee
• Cardamom Powder

Recipe:

Clean Ash gourd and peel off its outer cover, also remove all its seeds.

Now scrape the ash gourd. Do not throw the water content obtained while scraping.

Now take a deep pan, add ghee and heat in low flame.

Add cashews , let them  fry till golden brown.

Now add the scraped ash gourd along with its water content to the pan. Add 3 to 4 spoons of ghee.

 

Let it boil till the smell of ash gourd vanishes and the water content evaporates. It takes around 15minutes. 

Keep on stirring to avoid sticking to pan.

Now add sugar to the boiling pan. The ratio of the sugar should be almost double the quantity of ash gourd.

Once the sugar is added, the sugar dissolves forming a thick syrup. Keep on stirring till the halwa consistency is obtained.

Add saffron and cardamom powder and mix them well. This gives a rich colour and flavour. 

 

Once the sugar syrup has become thick leaving all the sides, switch off the flame and keep it cool.

 

Kushmanda Halwa (Ash gourd halwa) is ready to be served.

There is one more way to prepare, you can add condensed milk when all the water content is evaporated. The milk will form a thick kova giving richness to taste. After the milk is boiled and thickened, then add sugar. The rest all procedure is same. 

But if you add milk, storing in refrigeration is a must. Otherwise you can simply store it in a tupper ware which comes for about 3 to 4 days. 

Till then Stay Happy!

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