Dumroot/Ash Gourd Pudding/Kashi Halwa/Petha Halwa/White Pumpkin Halwa

Dumroot is one of the preferred desert in weddings and functions, it is one of the famous mouth watering sweet in the state of Karnataka. The milk & Kova crystals will give a unforgettable essence of taste which lasts longer.

Ingredients:

• Ash Gourd/Winter Melon (grated): 7 cups (deseeded & skin removed)
• Thick Cream: 1/2 cup or 125ml
• Condensed Milk/Milk Maid: 1/2 cup
• Sugar: 2  1/4 cups (increased or decreased to your taste)
• Cardamom: 2 (Powdered)
• Ghee: 2 tbsp
• Milk Powder: 4 tbsp (optional)

Note: You can also use sugarless kova which will add up richness to the taste.

               Adding milk powder will help in reducing the excess water.

            

 For Tempering/Tadka:

• Cashew Nuts: 20
• Raisins: 30-40
• Clarified Butter/Ghee: 1 tbsp

Method:

• Pressure cook the ash gourd for 3 whistles. Don’t add water as ash gourd leaves water.
• Once pressure is released pour it to a wide bottom nonstick pan.

 Note: I cooked using pan inside the pressure cooker.

 

Note: Wide bottom pan helps in faster evaporation of excess water.

• Add milk power, mix well and cook in high flame for minimum 15 min.
• Add condensed milk & thick cream, mix well.
• Cook for 15-20 minutes, keep stirring in b/w.
• Once the water is reduced, Add sugar & mix well.
• Adding sugar will leave water, keep cooking this needs constant stirring to avoid the mixture from sticking to the pan.
• Add clarified butter/ghee.
• Cook for 20 min & keep stirring.
• Colour starts changing from white to light golden brown & water evaporates completely.

For Tempering/Tadka:

• Heat clarified butter/ghee in a tempering pan/tadka pan.
• Add cashewnuts stir till it gets slightly light brown on the edges.
• Add raisin fry till it pops up like a balloon and changes color slightly.
• Pour it on the dumroot and mix it.
• Dumroot/Ash Gourd Pudding is ready to serve.

 Note: You can make dumroot fully thick or keep it semi solid.

                 Cooking time may vary depending on the ash gourd.

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