This is made with  Ash gourd (boodukumbalakayi) which Jubilee Farm is growing this year (2017) on a trial basis…see how it grows.

Halva – https://en.wikipedia.org/wiki/Halva

Kashi Halva

Ingredients

• Ash gourd (boodukumbalakayi) – 4 cups, wash, remove the skin, deseed and grate.
• Sugar – 1.5 cup
• Ghee 4 tbsp.
• Saffron strands – pinch, soaked in 1/4 cup warm water.
• Cashew 10 pieces, broken into pieces
• Raisins – 10
• Cardamom powder – 1/4 tsp

Method

• Heat 1 tbsp. ghee in a thick bottom pan at low, add cashew and raisins sauté until raisins puff up. Keep the dry fruits aside.
• Add grated ash gourd to the same pan , sauté until water evaporates and it is tender.
• Add the remaining ghee, saffron and sugar. mix well
• Stir the contents continuously until ghee and cooked gourd separate and it becomes jelly like.
• Turn off the heat, add the dry fruits and cardamom and stir well.

Kashi Halva can be served hot or chilled.

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