Ash gourd (kumbalanga) Halwa

Today is national cooking day, and so I want to share a special halwa recipe. I have tried rice halwa, Maida halwa, wheat halwa, pineapple halwa, carrot halwa, beetroot halwa (and many others!), but my family and I love ash gourd halwa the best. Although Ash gourd halwa is an Udupi dessert, this recipe is not; this is a Mini’s Gourmet Kerala style Ash Gourd halwa. 

Ash gourd or Kumbalanga has several health benefits. Ash gourd juice is a great detoxifying agent. It is best consumed early in the morning. This juice is also beneficial for people suffering from constipation. This watery vegetable contains 96% water while being low in calories and fat, but rich in fiber. It reduces inflammation, protects against ulcers, and fights infections. You can find it at your local vegetable market, but in South India, it is grown in the backyard, being a low maintenance plant. My mother used to prepare Ash gourd stir-fry. This vegetable can even be curried, so try and incorporate it into your diet plan!

Ingredients

1 cup=250ml

Grated ash gourd, 1 ¼ cups

Ghee, 1 tbs + 1 tsp

Fresh coconut milk, 1 cup

Or

Instant coconut milk powder, 3 tbs

Corn flour, 1 tsp

Organic Jaggery*, 70-80 g

Cashew nuts, 8 no.

Almonds, 5-7

Pistachios, ½ tbs

coconut pieces (optional)

Cardamom, 3 nos.

*NB: If you do not have jaggery powder, crush organic whole jaggery with a mortar and pestle. Sliver the smaller pieces with a sharp knife. Organic jaggery need not to boiled or filtered. I also use sun island jaggery. 

Preparation

• Wash an ash gourd and cut it in to two pieces.
• Take about 200 g, then peel and cut into halves.
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• Remove the seeds and grate with a grater (or machine). You should have about 1 ¼ cups of grated ash gourd.
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• Wash and coarsely chop the nuts, then set aside (before chopping the almonds, soak in water and remove the skin)
• Extract the cardamom seeds from the pods and set aside.
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• If you do not have fresh coconut milk, mix instant coconut milk powder in 1 cup of lukewarm water.
• Add cornflour to the coconut milk and mix well. Set aside.
• Add the ash guard to a thick bottomed steel pan or cast-iron pan.
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• Sauté for five minutes or until the water completely evaporates. Add 1 tbsp ghee and sauté for another 4-5 minutes.
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• Add coconut milk mixture and stir in slow and continuous motion. Remember, you cannot step aside…you need a little patience to make this super halwa! 😊
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• Once ninety percentage of the milk is evaporated, add jaggery and mix well. Stir continuously to avoid sticking
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• After about eight minutes, add the nuts, coconut pieces, and cardamom.
• Lower the flame and keep stirring until the mixture thickens.
• Add 1 tsp ghee and stir until the ghee releases and halwa separates from the pan.
• Switch off the flame and transfer to a bowl. The cooking time varies depending on the machine, and stove.
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Once completely cooled, cut and serve. 

Enjoy 😊 Please comment and share, thank you!