Ashgourd Halva

All this while I have posted a variety of Ashgourd curries. Today posting a Halva which is not only easy to make, but tastes divine. A semi soft version of this Halva is called Kashi halva. I have roasted it a little more so that it can be patted onto a plate and cut into pieces when cool.


500 gms Ashgourd

Sugar, twice the quantity of the Ashgourd after it is cooked.

1 heaped tsp Cardamom powder

5 tbsps Ghee/ clarified butter


Deskin the Ashgourd and wash well. Grate, tip it into a pressure cooker and pressure cook to a whistle. Note that no water needs to be added as the Ashgourd itself gives it out. If it does not, then you may add a glass. Once the pressure is released, measure the quantity of Ashgourd. Tip it into a pan. Add twice the amount of sugar. Keep stirring continuously on a medium flame till the water evaporates and the mixture starts leaving the sides of the pan. Add the Ghee and continue stirring. Once the Ghee is absorbed ( takes about a minute or two) add the cardamom powder. Mix well and pour the mixture into a greased plate. Allow to cool thoroughly. Cut into pieces of desired size.

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