White Pumpkin Halwa

White Pumpkin Halwa, known as ``Kashi Halwa`` or ``Ash Gourd Halwa,`` is a traditional Indian sweet delicacy. Made primarily from grated white pumpkin (ash gourd), it is slow-cooked with ghee and sugar and flavoured with cardamom and saffron. When properly cooked, the dessert is characterized by its rich, glossy texture and slightly translucent quality.

The white pumpkin, mainly composed of water, slowly releases its moisture during cooking. As it simmers with sugar, it turns translucent, imbuing the dish with a unique gel-like consistency that differentiates it from other types of halwa. Adding ghee enriches the flavour and lends the halwa its luxurious, melt-in-the-mouth texture.

Ingredients

  • 2 kgs White pumpkin (grated)
  • 150 ml Ghee
  • 2.5 kgs Sugar
  • To taste Elaichi (cardamom) powder
  • A pinch Kesar (saffron strands soaked in 2 tbsp milk)
  • 10 – 12 Cashews
  • 2 tbsp Cucumber seeds
  • 1 tbsp Lemon juice
  • Food colour (optional)

Instructions

Preparation

First, grate the white pumpkin after peeling and deseeding it. Make sure you have 2 kgs of grated pumpkin.
Soak the saffron strands in 2 tbsp of milk. This will release the colour and flavour of the saffron.

Cooking the Pumpkin

Heat the ghee on a medium flame in a large, heavy-bottomed pan or kadai.
Once the ghee is hot, add the grated white pumpkin. Mix well to ensure it’s coated with the ghee.
Reduce the flame to low (sim) and let the pumpkin cook for about 30 minutes. Stir occasionally to avoid sticking and to ensure even cooking. Add food colour if needed, this is an optional step.

Adding Sugar

After the pumpkin has cooked for 30 minutes, add the sugar slowly, mixing it gradually to ensure it is well incorporated.
The mixture will become liquid as the sugar melts. Continue cooking for another 30 minutes on low heat, stirring frequently. The sugar will slowly caramelize, giving the halwa a beautiful colour and texture.

Flavouring

Add the elaichi (cardamom) powder to the mixture and mix well.
Now, add the saffron milk. This will give the halwa a vibrant colour and a rich flavour.

Frying Cashews and Cucumber Seeds:

In a separate small pan, heat a little ghee.
Fry the cashews till they’re golden brown. Remove and set them aside.
In the same ghee, fry the cucumber seeds (melon seeds) until they puff up. This should take only a few seconds.

Final Touches

Add the fried cashews and cucumber seeds to the halwa mixture.
Add the tablespoon of lemon juice. This not only enhances flavour but also prevents sugar from crystallizing.

Serving

Cook until the halwa leaves the sides of the pan and attains a thick consistency.Transfer to a serving dish, garnish with more fried cashews, and serve warm!
This White Pumpkin Halwa is a delicious, traditional dessert, rich in flavours and textures. Enjoy it with your loved ones!