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