Kasi (Kaasi) Halwa - Ash Gourd Halwa

காசி அல்வா  - 150th Post - Kaasi Halwa or Ash Gourd Halwa

Long long ago.. not so long when i was holding my mother's hand and walking in the weddings.. just little later than that.. in the weddings and other functions, especially in the breakfast... the first served item was this brilliantly coloured... glossy.. sweet loaded with ghee and cantaloupe seeds.
when i asked my mother what it was.. she told it is "kaasi alwa" (i never remember anyone pronouncing the "h" in halwa those days). i thought the name "kaasi alwa" was weird. But the sweet was feast for the eyes and tongue. i just loved the bite of the crunchy cantaloupe seeds in it. i never had enough of that sweet as they used to serve only one small teaspoon. Still wondering what "Kaasi" has to do in the name of an halwa. may be it is like "Mysore" bonda or "Hyderabad" biryani or "Ceylon" parotta. but these days i do not see this item on the banana leaf in the functions. 

but i am not going to miss it. will make it then and while. kaasi halwa is made with white pumpkin or ash gourd - vellai poosanikai. this ash guard is such a versatile vegetable.. it is used to make sambar, moru kuzhambu, kootu, aviyal, poriyal and few desserts ! 

the recipe is similar to carrot halwa. since this vegetable has more water content, it takes few more minutes to saute. and for colour i add saffron. sugar, ghee, cardamom, cantaloupe seeds are the other ingredients.

Ingredients:

• ash gourd - vellai poosanikkai - 2 cups grated
• sugar - 1 cup
• ghee
• cardamom powder
• saffron - few strands
• cantaloupe seeds and cashew nuts

Procedure:

• grate the ash gourd and squeeze out the excess water and keep separately.
• take a heavy bottom kadai and take that water drained out from the ash gourd. let it boil and reduce. add the saffron to this water while boiling.
• when the water comes down to few tablespoons, add the grated ash gourd to this and saute till it is cooked.
• let the water completely evaporate.
• add sugar and give a stir.
• stir this for 10 more minutes till the halwa thickens and becomes glossy.
• add little ghee, cardamom powder. 
• finish it up with cantaloupe seeds and ghee-roasted cashew nuts.
• i like to add very very tiny bit of edible camphor to this in the end. it is optional. 
• there you go.. the beautifully colourful.. tasty.. non-sticky kaasi halwa.. which when placed in your mouth.. just slides directly to your stomach.. is ready to be served warm.

Happy cooking !