How To Make Kashi Halwa – The Well-known Ash Gourd Dessert Of Udupi Delicacies

It will not be an exaggeration to say that Indian delicacies is as diversified because the nation’s tradition. It’s like Pandora’s field, with numerous regional and sub-regional cuisines. One such instance is Udupi meals tradition – the ‘vegetarian hub’ of Karnataka, as described by many. It kinds an integral a part of Mangalorean delicacies and boasts of dishes made from domestically produced grains, spices and greens. As per meals skilled and notable blogger Ashwin Rajagopalan, Udupi is at least a retreat for a number of foodies, with the most well-liked dish being the omnipresent Masala Dosa.

However belief us, masala dosa is simply one of many many distinctive dishes Udupi delicacies gives!

Right here we deliver you one other such standard dish of the Udupi cuisine that’s usually ready throughout celebratory feasts as an alternative choice to kesari bathtub – it’s known as kashi halwa. This basic sweet-treat is made from ash gourd (petha) and oodles of ghee and dry fruits. Kashi halwa has a tender and tender texture and melts in your mouth very quickly. It will also be an excellent addition to your dessert menu to fulfill your candy tooth.

Additionally Learn: 6 Dishes from Udupi Every South Indian Food Lover Must Try

Here is The Recipe For Kashi Halwa (Ash Gourd Halwa):

Components:

2 cups of grated ash gourd

Half cup sugar (or extra, as per style)

A pinch of salt

A pinch of saffron (kesar)

three to four tablespoons of ghee

2 tablespoon dry fruits and nuts of your alternative

Half teaspoon cardamom (elaichi) powder

Methodology:

Step 1. Take a kadhai and add the grated ash gourd to it.

Step 2. Prepare dinner it on medium flame until the surplus water evaporates.

Step three. Add sugar and saffron to the well-cooked ash gourd and stir. After some time, add a pinch of salt to it. You may additionally add meals color as an alternative of saffron.

Step four. When the sugar will get utterly dissolved, add ghee to it and stir repeatedly; depart one tablespoon ghee for later use.

Step 5. Add the left-over 1 tablespoon ghee to a pan and fry the dry fruits and nuts.

Step 6. Add the dry fruits and nuts and cardamom powder to the halwa and cook dinner until it releases ghee.

Do this kasha halwa at residence and tell us the way you prefer it.