Kumbalakayi halwa recipe | How to make kashi halwa | Dumroot halwa recipe | Ashgourd halwa
By Latha on October 7th, 2016
Kumbalakayi halwa or Kashi halwa or dumroot halwa recipe explained with step by step pictures. This is an authentic and healthy halwa recipe from Karnataka. Kumbalakai halwa or kashi halwa is prepared using ashgourd, sugar and ghee. Budu kumabalakai or ashgourd halwa is very tasty and is considered as very healthy halwa. I have posted two more tasty recipes using ashgourd. They are "ashgourd majjige huli" and ashgourd palya or stir fry recipes.
In Karanatka 2 types of ashgourd halwa aka kashi halwa recipes are in practice. First one adding sugar directly into the cooked ashgourd. And the second one is making the thick sugar syrup using ashgourd cooked water. The first one is very simple but consumes more time and yields less halwa. The second one yields more halwa and consumes less time. I have explained the second method here.
I feel preparing halwa is easy compared to other sweet recipes. I have posted easy carrot halwa and tasty banana halwa recipes. Soon I will be posting many more halwa recipes. Now coming back to ashgourd halwa, generally food colour is added to kumbalakai or kashi halwa. But I didn't add as food colour is not so good for health. Ashgourd halwa is my favorite. It is very tasty. I would say this is a must try recipe.
If you are looking for more sweet recipes then do check our rave unde or rava laddu, halu bai, Carrot badam payasa, pineapple payasa, hurigadale unde or fried gram laddu, kesari bath, easy milk peda, badam puri, badusha and coconut burfi recipes.
Preparation time: 20 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 cup grated ashgourd or budu kumbalakayi
- 1/4 cup ghee
- 1/2 cup sugar
- A big pinch of cardamom powder
- 5 - 6 cashews
- 10 raisins
Instructions for making kumbalakayi halwa or kashi halwa:
- Cut lengthwise, peel the thick skin and remove the inner part of the ashgourd.
- Grate the ashgourd or kumbalakai.
- Transfer the grated ashgourd or kumbalakai into a container and start cooking it.
- Cook under medium flame by stirring occasionally.
- Once the grated ashgourd or kumbalakayi is soft, remove the excess water and transfer it into a thick bottomed frying pan. Or you can continue cooking until water is dry and then add the sugar.
- Add in 1/2 cup of sugar to the water, which is collected from cooked ashgourd and start boiling it.
- Boil until you get one string consistency or until you get thick sugar syrup. One string consistency is when you check the sugar syrup in between your thumb and index fingers you shall get a string. Or you should be able to make a soft ball when little sugar syrup is dropped in a bowl of water.
- Now add in cooked ashgourd and start stirring occasionally.
- First it will become watery and in no time the water will get dried. Reduce the flame.
- Parallely heat ghee a skillet and fry cashews and raisins. And add it into the dried ashgourd mixture. Also add in cardamom powder. Continue stirring under medium flame.
- After few more minutes of stirring you can see the halwa will become a single soft lump. At this stage switch off the stove. It is done.Serve and Enjoy.
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