Gummadikaya Halwa is a traditional sweet dish. Unlike Carrot / Gazar ka Halwa, this delicacy is prepared with a Ash Gourd vegetable. The vegetable is called in different names like Winter Melon, Winter Gourd or the White Gourd. Gummidikaya Halwa is a dish of such astonishing simplicity that requires minimal ingredients with irresistible taste. In Southern India, the Gummadikaya Halwa is also called as Kasi Halva and mainly makes a regular appearance in traditional weddings.
The Gummadikaya Halwa has stood at the natural color it posses without the addition of the food color. The dish is infused with Cardamom and finally garnished with some Cashews perfectly fried in the ghee or the clarified butter. Continuously stirring when on fire is the key to this lip smacking dish.
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| Ash Gourd / White Pumpkin |
1, Ash Gourd / Boodida Gummadikaya - 1 kg
2. Sugar - 1 cup
3. Clarified butter / ghee - 1/2 cup
4. Cashews - few
5. Cardamom/ Elaichi - 3 to 4 (powder them)
Cooking Method:
1. First remove the hard skin of the vegetable and remove the seeds too. Grate the vegetable finely with the help of the grater.
2. In a big vessel cook the grated vegetable with a half a cup of water. Cook this until tender keeping it covered in low flame.
3. Once the vegetable has been cooked to tender add sugar and keep stirring. Cook until all the sugar is dissolved.
3. In a thick bottomed pan add half of the clarified butter / ghee and add the grated-cooked Ash Gourd and cook until all the water has been dried up.
4. Finally in another pan, roast the cashews until light golden with the remaining ghee and pour this on the Gummadikaya Halwa dish.
5. Keep frying the Halwa until the ghee is well incorporated and the grated pieces turns dry and light golden color.
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| Kasi Halwa |
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