Ash Gourd Halwa / Boodida Gummadikaya Halwa

This White pumpkin /winter melon/ ash gourd is commonly available in south indian markets and recently I was gifted this ash gourd from my neighbors garden. My mom used to prepare this halwa in my childhood so I got inspired to prepare it again after many years.

You would also be surprised to know the famous agra petha is also prepared with this ash gourd, this halwa has a similar texture however more soft and juicy.

Ingredients:

• 7 cups grated ash gourd
• 2 cups sugar
• 3-4 pods crushed cardamom
• 1/4 cup mixed dry fruits(kaju,almond,pista,sultanas)
• 5 tbsp ghee (clarified butter)
• pinch of saffron (optional)

Procedure

Heat half tbsp ghee in a pan ,add dry fruits and fry in medium flame till they turn golden color and then keep aside.

Cut the ash gourd to big chunks ,discard the seeds and remove the skin.Grate the ash gourd ,squeeze the excess water .Keep the pulp in a bowl.

   
Heat 2 tbsp ghee in a deep bottom non stick pan,add the grated squeezed ash gourd and fry in low flame ,cover and cook till all the water evaporates ,add the sugar increase the flame to medium and stir continuously and then add the remaining ghee spoon by spoon and cook until the mixture starts to leave the sides of the pan.

Add the cardamom powder, a pinch of saffron and fried dry fruits , mix nicely till  they blend properly. Switch off the flame and serve warm. 

Note:
This halwa has good shelf life of 2-4 days and can also refrigerate for 2 weeks.