Beary Kumbalakayi Halwa
Veg
Ash gourd (kumbalakayi) halwa — grated white pumpkin cooked with sugar or jaggery in ghee until it turns a pale gold, flavoured with cardamom and garnished with cashews. A softer, lighter alternative to the wheat halwa, popular at Beary weddings and Eid gatherings.
Cuisines
Mangalorean
Beary
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 kg | ash gourd (kumbalakayi) |
| 1 cup | sugar |
| 1/2 cup | ghee |
| 1/4 tsp | cardamom powder |
| 10-12 | cashew nuts |
| 10-12 | raisins |
| 1 pinch | saffron strands |
| 1 cup | water |
Instructions
- 1 Peel and grate the ash gourd, removing seeds and excess water by squeezing.
- 2 Heat ghee in a pan and fry the cashew nuts and raisins until golden. Remove and set aside.
- 3 In the same pan, add the grated ash gourd and cook on medium heat until the raw smell disappears and it turns soft.
- 4 Add sugar to the cooked ash gourd and stir continuously until the mixture thickens.
- 5 Mix in the cardamom powder and saffron strands, stirring well to combine.
- 6 Continue to cook until the halwa leaves the sides of the pan and reaches a desired consistency.
- 7 Garnish with fried cashew nuts and raisins before serving.
Tips
Ensure to squeeze out excess water from the ash gourd to achieve the right consistency for the halwa.