Evergreendishes

Tag: festive sweets

  • Dalia Payasam | Cracked Wheat Kheer

    Dalia Payasam | Cracked Wheat Kheer

    Jump to Recipe

    Dalia payasam is a traditional sweet dish from Karnataka. It is rich in nutrients and a good food for people of all ages.

    What is Dalia ?

    Dalia is broken wheat grain, it is made from the whole grain. It is used in cooking different kind of dishes as upma, pulav, payasam and porridge.

    What are the other names by which it is known?

    Daliya is commonly known as broken wheat or cracked wheat. In Indian languages it is known as godhuma rava or samba rava.

    Is Dalia and Bulgur, one and same ?

    Dalia is also known as cracked wheat. It is made by milling raw wheat berries. Bulgur wheat is different from dalia. It is made from parboiled wheat berries. dried and then broken into pieces.

    Is dalia healthy ?

    Yes, dalia is a good source of nutrition. It can be used in various ways.

    What are the other kheer/ payasam recipes that you prepare ?

    Kheer/ payasam is one of the essentials during festivities. Rice kheer, moong dal payasam are the sweet dishes that children like and usually prepared. Custard apple kheer is utterly delicious. Komala Payasa is a sweet delicacy from West Bengal.

    dalia payasam

    Dalia Payasam / Broken wheat kheer

    Ingredients:

    • 2 teaspoon ghee
    • 6 almond slivered
    • 1 cup dalia           Measurement: 1 cup= 150 ml
    • 3 cups milk
    • 2 cup water
    • 1 cup grated jaggery
    • 1/2 teaspoon cardamom powder

    Method:

    1. In a small pressure cooker and ghee and roast the almond pieces. Put them aside.
    2. In the same pan, add dalia and roast until it slightly changes colour and gives a good aroma.
    3. Put two glasses of milk and water to it, give a stir, close the lid and cook for one whistle.
    4. Once the pressure releases by itself, remove the lid and mix it. Add jaggery to it and allow to cook. Adjust the consistency by adding the remaining milk and some water if needed.
    5. Finally, add cardamom powder, keep it aside. Garnish with roasted cashew pieces.
    6. Dalia payasam is ready to serve.

    Take a tip:

    1. Only milk may be used.
    2. Cashew nut and raisin can be used.
    3. A few strands of saffron enhances the taste.
    4. Use more quantity of jaggery if you want more sweetness.
    Print Recipe
    Dalia Payasam
    Evergreendishesdev

    Dalia Payasam

    Dalia Payasam is tasty and apt for any festive ocassion. It is healthy and ideal to use on a regular basis.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: traditional recipes, traditional sweets
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon ghee
    • 6 almond cut into pieces
    • 1 cup dalia
    • 3 cups milk
    • 2 cup water
    • 1 cup grated jaggery
    • 1/2 teaspoon cardamom powder

    Equipment

    • 1 pressure cooker
    • 1 ladle
    • 2 bowls

    Method
     

    1. In a small pressure cooker and ghee and roast the almond pieces. Put them aside.
    2. In the same pan, add dalia and roast until it slightly changes colour and gives a good aroma.
    3. Put two glasses of milk and water to it, give a stir, close the lid and cook for one whistle.
    4. Once the pressure releases by itself, remove the lid and mix it. Add jaggery to it and allow to cook. Adjust the consistency by adding the remaining milk and some water if needed.
    5. Finally, add cardamom powder, keep it aside. Garnish with roasted cashew pieces.
    6. Dalia payasam is ready to serve.

    Notes

    Only milk may be used.
    Cashew nut and raisin can be used.
    A few strands of saffron enhances the taste. 

    Pin it for later:

    dalia payasam
    dalia payasam

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Festive Sweets for Diwali

    Festive Sweets for Diwali

    Diwali is few days away, what are the sweets and savoury snacks that you are making? If you are a last minute planner like me, here is an exhaustive list of sweets from the blog. Some are ideal for lunch menu while a few like ladoo and halwa can be stored for a couple of days.

    Diwali is the time when you gift sweets to friends and relatives. Here are some cookies, chikki and muesli bar for children.

    For all the recipes, click on the title or the image. Wishing all a very happy Diwali. Stay safe, stay happy.

    Sukhdi / Gud Papdi 

    Sukhdi is classic sweet from Gujarati cuisine.

    Badam Puri

    Badam Puri is traditional festive sweet from Karnataka.

    Badam Puri
    Badam Puri

     

                                           Papaya Halwa

    papaya halwa

                                       Besan Ladoo

    Besan Ladoo is apt for Diwali.

    besan ladoo
    besan ladoo

    Chaler Payesh 

    Rice Kheer is the traditional kheer made in all communities.Here is the Bengali version.

    chaler payesh
    chaler payesh

     Ragi Halbai

    Millets are used, one with finger millets.

    Ragi Halbai / Fingermillet fudge
    Ragi Halbai / Fingermillet fudge

    Coconut Ladoo

    Love this easy recipe to do always

    K

    coconut ladoo/ nariyal ladoo
    coconut ladoo /nariyal ladoo

    Dates Burfi

    Dates Burfi is all time favourite.

    Dates Burfi
    Dates Burfi

                                       Karchikayi

    Karchikayi  used to be a Diwali snack when we were kids.

    karchikayi
    karchikayi

                                         Shenga Holige

    It is tasty and stays good for a couple of days.

    Shenga Holige / Peanut Sweet Pancake
    shenga holige

                                                 Kadabu

    A sweet for lunch

    Kadabu
    Kadabu

                                               Khaja

    Khaja is crispy and flaky, give a try to it. Ideal to serve for lunch.

    Khaja, Tapeshwaram Khaja
    Khaja, Tapeshwaram Khaja

                                                Kul Kul

    Snacks to store in the jar.

    kul kul
    kul kul

                                          Carrot Halwa 

    A make ahead sweet

    Carrot Halwa
    Carrot Halwa

    Dum Root Halwa 

    Another classic sweet from South India.

    dum root halwa
    dum root halwa

                                               ABC Halwa

    This is flavoursome one from Gujarati cuisine,

    ABC Halwa
    ABC Halwa

                                      Beetroot Halwa

    When kids don’t eat beetroot, make this one.

    beetroot halwa
    beetroot halwa

                                         Seven Cup Sweet

    This is ideal to prepare and serve.

    seven cup burfi
    seven cup burfi

                                               Coconut Burfi

    One of the favourite sweets since childhood days.

    coconut burfi
    coconut burfi

                                               Ellu Holige

    Another kind of holige, it is made with sesame.

    ellu holige
    ellu holige

    Rawa Kesari with jaggery

    Rawa kesari with jaggery tastes good. I usually make this one at home.

    rawa kesari with jaggery

                                   

                                    Custard Apple Kheer

    It is delicious, give a try to it sometime.

    Custard Apple Kheer
    Custard Apple Kheer

     

                                              Komala Payasam 

    This is sweet from Oriya cuisine.

    komala payasa, orange milk pudding
    komala payasa, orange milk pudding

                                        Sweet Mango Rice

    When you have mangoes, make this dish for your family.

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

                                         Mango Kesari 

    Another dessert with mango

    mango sheera
    mango sheera

                                       Hayagreeva Maddi 

    A traditional sweet which is delicious and healthy.

    hayagreeva maddi
    hayagreeva maddi

                                         Appi Payasa 

    Crisp, fried puris are boiled in thickened milk and garnished with nuts. Another classic sweet from South India.

    appi payasa
    appi payasa

    Kheer

    Vermicelli Kheer needs no introduction.

    kheer
    kheer

     Moong dal payasam

    Tasty payasam ideal for summer as it keeps the body cool.

    moongdal payasa
    moongdal payasa

                                              Kiwi Kesari 

    Another kind of kesari

    Kiwi Kesari
    Kiwi Kesari

                                           Palkova 

    A sweet to be cherished

    palkova
    palkova

    Gift Ideas for Diwali

    Usually gifts are given during Diwali to friends and relatives. Here are a few ideas to try.

      Floral  Cookies

    chocolate and vanilla floral cookies
    Floral cookies

     Cornflakes Cookies

    cornflakes cookies

       Polvorones

    Mexican wedding cookies /polvorones

    Butter Cookies 

    butter cookies
    butter cookies

    Ghee Cookies

    Ghee cookies
    Ghee cookies

     Muesli Bar

    Muesli bar
    Muesli bar

     Til Chikki 

    sesame chikki
    sesame chikki

      Mocha Coffee Cookies 

    mocha coffee cookies
    mocha coffee cookies

    Puffed Rice Balls 

    puffed rice balls
    puffed rice balls

    I hope you liked this collection, pin it for later.

    40 Festive Sweets is a collection of tasty and different kind of sweets one can prepare during Diwali. Give a try to some of these recipes.
    40 Festive Sweets

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Badam Puri | how to make badam puri

    Badam Puri | how to make badam puri

    Jump to Recipe Print Recipe

    Badam Puri is a delicious festive sweet from South India. Triangular shaped, deep-fried and dunked in sugar syrup, they are crispy and flaky, ideal for any celebration.

    Badam Puri, a paste of almonds is mixed in the dough. This gives a good taste and hence the name.

    Gowri-Ganesha festival is celebrated in a fortnight. It is celebrated a day prior to Ganesha festival. It is the worship of Goddess Gowri, mother of Lord Ganesha. You can make badam puri recipe for the festivities. For the Ganesha festival, Modak,   Kadabu and Pancha kajjaya is usually prepared.

    Other sweet delicacies that I have on my blog are Rawa Kesari with jaggery , Til Poli, Palkova, Ragi Halbai, Ashgourd Halwa, Khaja

    badam puri
    badam puri

    The ingredients that you need are:

    Measurement used : 1 cup =250 ml

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds

    for the sugar syrup

    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    Other ingredients:
    • little ghee for smearing
    • maida for dusting
    • cloves for decorating

    Method:

    1. Soak the almonds in a cup of hot water for half an hour.
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Keep it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Make into small balls.Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add a couple of them into the oil and deep fry till golden brown.
    11. Remove in a plate with tissue paper and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and keep in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

    Take a tip:

    • Addition of almond paste is a pre-requisite. Do not skip it.
    • Mix the flour well with fingers. Then add milk to form a dough.
    • Use more milk if needed
    Badam Puri

    Badam Puri

    Badam Puri is a crispy and flaky sweet delicacy fromSouth India.
    Print Recipe Pin Recipe
    Course: sweets
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1.5 cup maida
    • 2 tbsp semolina
    • 1 tsp sugar
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 tbsp ghee
    • 1/4 cup milk
    • oil for frying
    • 15 almonds
    • for the sugar syrup
    • 1 cup sugar
    • 1/4 cup water
    • 4 cardamom powdered
    • a few strands saffron
    • Other ingredients:
    • little ghee
    • maida for dusting
    • cloves for decorating

    Method
     

    1. Soak the almonds in a cup of hot water for half an hour
    2. Peel the skin and make it into a paste. You can use the same water for grinding.
    3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Put it aside.
    4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
    5. Add milk and make it to a firm dough.
    6. Cover with a damp cloth and keep it aside for 15 minutes.
    7. Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
    8. Make a couple more with the remaining dough.
    9. Heat oil in a pan.
    10. Once the oil heat, slowly add them into the oil and deep fry till golden brown.
    11. Remove and keep them aside.
    12. After sometime, put them in the sugar syrup, turn the other side and remove in a plate.
    13. Repeat for the rest of the dough.
    14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

     

    A few festive sweets from my co-bloggers : Gujarati Mohantal, twist to Zarda Paulao is  Aloo Zarda, Bengali Misti Goja, Mathur ki Peda from North India, Kolkata’s  Kesar Rasgolla

    Pin it for later:

    Badam Puri is a crispy and flaky sweet from Karnataka. It is usually made during festivities.
    Badam Puri

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Palkova recipe | Palgova | 2 ingredient sweet

    Palkova recipe | Palgova | 2 ingredient sweet

    Jump to Recipe Print Recipe

    Palkova is a traditional Indian sweet made using whole fat milk. It is a creamy and melt in the mouth  sweet from the state of Tamilnadu.  It hails from the town of Srivilliputhur that has many milk factories. It is ideal to prepare during any festive occasions.

    This is a two ingredient sweet that will be relished by one and all. As the milking is continuously evaporated to form a thick mass, the milk needed is more. The quantity that this recipe yields seems to be sufficient for only four members, but that again depends on the consumption. Whole fat milk is simmered, constantly stirred, the fat collected is scraped and put into it, allowed to thicken and sweetened with sugar.

    Usually, no taste enhancers as cardamom powder or saffron is used here but you may add.

    A few other sweet recipes on the blog are Khaja, Chaler Payesh, Kul Kul,

    palkova
    palkova

    Palkova / Palgova recipe :

    Ingredients:

    • 1.5 litres Whole fat milk
    • 1/3 cup sugar ( a little less may be used)

    Method:

    1. In a thick bottom pan, add milk and keep it to boil on a low flame.
    2. In a few minutes, the milk will thicken.
    3. Let the milk simmer on a low flame, keep stirring in between.
    4. After 20 minutes, it becomes a creamy texture.
    5. Scrape the cream that gets to the edges of the pan and put it to boil.
    6. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.
    7. Remove in a bowl and serve.

    Take a tip:

    • Use a thick bottom pan, the milk may get burnt and give a bad smell.
    • The quantity of sugar may be adjusted as per taste.
    • Use whole fat milk.
    • I prefer not to add anything else to it. It tastes good by itself.
    • If refrigerated, it stays good for 4-5 days.

     

    –

    Evergreendishesdev

    Palkova / how to make palgova

    5 from 6 votes
    Palkova is a milk based sweet from Tamil nadu. It is creamy and  melt in the mouth, makes a festive sweet. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course: sweets
    Cuisine: Indian, Tamil nadu
    Ingredients Method Notes

    Ingredients
      

    • 1.5 litre full fat milk
    • 1/3 cup sugar

    Method
     

    1. In a thick bottom pan, add milk and keep it to boil on a low flame.In a few minutes, the milk will thicken
    2. Let the milk simmer on a low flame, keep stirring in between.After 20 minutes, it becomes a creamy texture.
    3. Scrape the cream that gets to the edges of the pan and put it to boil. 
    4. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.Remove in a bowl and serve. 

    Notes

    • Use a thick bottom pan, the milk may get burnt and give a bad smell.
    • The quantity of sugar may be adjusted as per taste.
    • Use whole fat milk.
    • Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
    • If refrigerated, it stays good for 4-5 days.

    I am sending this Palkova post to  #BM98 hosted by Srivalli with the theme “Cook for any festival or Special Day”. This is the first of the three day posts.

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do share it further. If you ever make it, take a picture and share it by tagging @foodiejayashree  on Instagram and @evergreendishes on Facebook.

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  • Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh is a traditional rice kheer recipe of Bengali cuisine. It is one of the favourites of the Bong community and is usually prepared during ceremonies and festivals. The kheer is creamy, rich, aromatic and melt in the mouth.

    Kheer usually refers to the sweet prepared by boiling milk and rice. Each region has its own variety of kheer and today I have the Bengali version here.

    Usually Gobindobhog variety of rice is used in preparing Chaler Payesh. If you do not have it, use basmati rice. Bay leaf is added  to the milk while it is cooked, it gives a good aroma. Rich milk is boiled and simmered in soaked rice grains on a low flame, it is then sweetened with sugar and garnished with dry fruits.

    About Bengali cuisine :

    Bengali cuisine is the food served in the state of Bengal. It mainly consists of west Bengal, Tripura and Assam. It is known for the different flavours and the varied desserts.  It is one of the popular cuisines relished for the variety of sabzi too. The Bengali cuisine can be divided into four types of food as charbe, chosya, lehya, and peya. Charbe is the food chewd as rice and fish. Choosya is the food that is thin and usually sucked. Condiments as pickles are usually licked and belong to the category of Lehya. Peya are the ones as milk and tea.  (Source: Wikipedia)

    A few Bengali dishes on blog:Mixed Vegetable, Bandhakopir Torkari, Ghugni Chaat, Komala Payasam

    Other festive sweets : Khaja, ABC halwa, Shenga Holige

    chaler payesh /bengali rice kheer
    chaler payesh / bengali rice kheer

    Chaler Payesh / Bengali Rice Kheer

    Ingredients:

    • 4 cups (1 litre) milk
    • 4 tablespoon gobindobhog or basmati rice
    • 1 bay leaf
    • 1/2 cup sugar
    • 2 teaspoon  + 1 teaspoon ghee
    • cashew
    • almond
    • 1/2 teaspoon cardamom powder

    Method:

    1. Wash the rice and soak in water for fifteen minutes.
    2. Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
    3. Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
    4. Let cook on a low flame. Keep stirring in between.
    5. Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
    6. Add cardamom powder and remove from flame.
    7. Roast the nuts in ghee and garnish it.
    chaler payesh
    chaler payesh
    chaler payesh /bengali rice kheer
    Evergreendishesdev

    Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh is a popular, delicious and  creamy dessert from Bong community. Gobindobhog rice is cooked in milk and sweetened with sugar and garnished with dry fruits. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 6 people
    Course: Dessert, traditional sweets
    Cuisine: Bengali, Indian
    Ingredients Method Notes

    Ingredients
      

    • 4 cups milk
    • 4 tablespoon gobindobhog or basmati rice
    • 1 bay leaf
    • 1/2 cup sugar
    • 2 +1 teaspoon ghee
    • cashew
    • almond
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Wash the rice and soak in water for fifteen minutes.
    2. Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it. 
    3. Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
    4. Let cook on a low flame. Keep stirring in between.
    5. Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
    6. Add cardamom powder and remove from flame.
    7. Roast the nuts in ghee and garnish it.

    Notes

    • Gobindobhog rice is usually used here, if it is not available use basmati rice.
    • Soak the rice for atleast fifteen minutes. 

    This post is part of 54 Healthy Wealthy Cuisines where the theme is “Mishti Dussehra at HW”

    Other Bengali dishes by co-bloggers

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    a bowl of chaler payesh garnished with nuts
    Chaler Payesh | Bengali Rice Kheer

    If you ever make Chaler Payesh, do take a picture and share with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd Halwa | Kashi Halwa | Dum root Halwa |

    Ash gourd halwa is a tasty and popular sweet of South India. It is called by different names as Kashi Halwa, Dum root halwa or Budhgumbala kayi halwa. It is rich in taste with added nuts and ghee.

    Indian sweets are of varied kind. Each state has its own exclusive dishes for every festibvbal. Ash gourd halwa is a popular sweet treat from Karnataka.

     

    Ash gourd is a healthy vegetable. It is usually used in sambar, yoghurt based dishes as majjige huli and sometimes in stir fry.  Ash gourd halwa is popular in South India and is pre dominantly made during functions and ceremonies. It is popular by the local names.

    My other halwa recipes: Carrot halwa ABC Halwa Beetroot halwa

    Ash gourd halwa / dum root halwa
    Ash gourd halwa / Dum root halwa
    ash gourd halwa / dum root halwa
    ash gourd halwa / dum root halwa

    Let’s get cooking Ash Gourd Halwa

    Ingredients:

    Measurement : 1 cup =250 ml
    • 2 cup grated ash gourd
    • 1 cup sugar
    • 2 tablespoon ghee
    • 5 almonds
    • 8 cashewnuts
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the skin of ash gourd and discard the seeds and pith of it.
    2. Grate it. Do not discard the water.
    3. Take a teaspoon of ghee and roast the cashes, put them aside. Cut the almonds and roast them. Put them along with cashew.
    4. Now, add the grated ash gourd and roast it for four to five minutes.
    5. The raw smell of the vegetable should vanish.
    6. Add sugar and ghee to it and roast it on a low flame for fifteen to twenty minutes.
    7. Finally, add cardamom powder and remove from flame.

    Take a tip:

    • The skin of ash gourd is thick and needs to be removed carefully.
    • Increase the quantity of sugar by quarter cup, if you want it to be more sweet.
    • Raisins may be used.
    making of dum root halwa
    making of dum root halwa

    pictures in sequence are : ash gourd, grated ash gourd, sauting of dry fruits ( three pictures), sauting of ash gourd,  condensed form, adding of sugar, adding of ghee.

    (I missed taking the picture of the halwa in the pan )

    Ash gourd halwa / dum root halwa
    Evergreendishesdev

    Ash gourd halwa / Dum root halwa

    5 from 3 votes
    Ash gourd halwa is one of the finest sweets prepared in South India. It is common during ceremonies.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 6
    Course: indian sweets
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cup ash gourd grated
    • 1 cup sugar
    • 2 tablespoon ghee
    • 6 almonds
    • 6 cashew
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the skin and pith of the ash gourd. Grate it
    2. Take a thick bottom pan, add a teaspoon of ghee and roast the cashew and almond separately. Add the grated pumpkin and saute it until the raw smell goes and the water is condensed. 
    3. Put the sugar and ghee to it, mix and cook it on a low flame for fifteen to twenty minutes until it is done. 
    4. Add cardamom powder and remove from flame. Serve after sometime. 

    Notes

    • Use fresh and good quality (firm) pumpkin.
    • Removing the skin is not easy, do it cautiously.
    • Adjust sugar accordingly, this isn’t too sweet.
    • You can use raisins, I usually avoid it. 
    ash gourd halwa /dum root halwa
    ash gourd halwa /dum root halwa

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