kashi Halwa

Kashi Halwa is this wonderful dessert that is also a standard feature in Kannada wedding feasts.It is mostly served with Idli and Pongal for breakfast and its very easy to prepare in 20 min.But otherwise it is a mostly made as offerings for gods during festivals and special occasions.

To prepare this halwa,we need ash gourd which is mature.It has to be very firm and not spongy.

This recipes serves 2 for one time

========================

Ingredients

=========

• Ash gourd (grated and squeezed completely) - 2 cups(Do not throw away the water .You can use it as a stock. )
• Milk - 3/4 cup
• Sugar - 1 cup
• Ghee - 2 tbsp
• Cashews & raisins - 7 each
• Edible colour - a pinch

Method:

======

• Wash the ash gourd,remove the seeds and skin.Grate it and squeeze out the water.
• 
  
• Add milk to the grated ash gourd and pressure cook for 3 whistles.
• 
  
• Heat 2 tsp of ghee in a non stick pan and add the cooked ash gourd.Mix a pinch of colour in 3 tsp of milk and add into the pan.
• Saute till the excess milk evaporates and then add sugar.
• 
  
• Keep mixing till the sugar is totally absorbed by the melon and it starts to leave the sides of the pan.
• Add 3 tsp of ghee and saute till its absorbed by the halwa.(Do not allow to thicken so much...as the halwa thickens with time).
• Garnish with roasted cashews and raisins.

Serve hot.