Kashi halwa / Ashgourd halwa

My mom really liked Kashi halwa and it was her wish that we jointly make it when she was over at my place. So the below recipe was the first for both of us. Turned out very good I must say but the quantity was too little for me :D I could have eaten the whole thing alone...


Ash gourd / Petha/ Boodhi kumbalkai/ White pumpkin - 3 cups (peeled, deseeded, grated and squeezed)
Sugar - 1.5 cups
Ghee - 4-5 tbsp.
Elaichi / Cardamom - 3
Cashew nuts - 2 tbsp.
Raisins / Kismis - 1 tbsp.


Peel the pumpkin, deseed it and grate it
Squeeze out as much water as you can. Save the water for later, do not throw it out.
Heat 1 tbsp. of ghee in a pan and lightly fry the cashew and the raisins until slightly brown
Remove from ghee and keep aside
Add 2 more tbsp. of ghee and fry the pumpkin in it until the raw smell of the pumpkin disappears
Transfer the pumpkin to a cooker, add 1/4 cup of the pumpkin water and pressure cook for 3 whistles or until soft
Transfer this back to the kadhai and cook until the water evaporates and the pumpkin is soft
Add 1 cup sugar and cook until the sugar is dissolved and the halwa thickens. Add the remaining sugar if needed.
Add the crushed cardamom and the dry fruits
Add the remaining ghee and serve

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