Kashi Halwa Vinoda

Kashi Halwa

Cook and scoop

Spaghetti Squash

Cut and clean

Cook, scoop and smash

Ingredients:

• 3 cups cooked, smashed Spaghetti Squash
• 2 cups sugar
• 3 tbs  + 1 tbs ghee (clarified butter)

Garnish

• 8 almonds (badami) sliced
• 8 cashews sliced
• 8 raisins cleaned
• 8 strands of kesari /saffron (soak in a 2 tbs of warm milk or water, after 10 minutes or so squeeze the strands to release the color)
• 1/2 tsp freshly ground cardamon
• 1 tiny weeny pinch of paccahe karpoora (cooking or natural camphor)

  

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Method:

Squash Prep:
Cut a whole squash into large chunks, remove the seeds and rind with a spoon. Cook the cleaned squash chunks in plenty of water, untill the flesh is soft. When cool take each cooked squash chunk in your hand and scoop the soft flesh out, using a large spoon and throw the skin. Smash the squash well and gently squeeze out some of the liquid before using it in this dish.

Halwa Making:
Heat the 3 tbs of ghee in a thick bottomed pan and add the cooked and smashed squash. Cook on medium heat till squash is pretty dry (15 to 20 minutes). Then add the sugar and mix well till everything becomes very, very liquidy. Continue to to cook on medium heat, stirring occasionally for about 45 minutes. At this point the squash will be gooey and thick and starts sticking to the pan. The sugar caramelizes and makes the squash turn darker in color and the ghee will also start separating. Now,  add the prepared saffron liquid, cardamon, pacchae karpoora. Mix and continue to cook for another 5 to 10 minutes, stirring constantly and not allowing the squash to stick to the bottom of the pan. Turn off the heat and the halwa is ready.

Garnish:

 

Halwa

Heat one table spoon of ghee in a small pan and add the almonds and cashews. After twirling it around for a couple of minutes, add the  raisins. Roast all till the cashews and almonds are slightly browned and incorporate it into the halwa.

Cooking Tips:

The long cooking time is needed to get rid of the moisture content. This halwa is typically made with winter melon (white pumpkin). The pumpkin is peeled, grated, excess water squeezed and the Halwa making steps are followed.

Tips:

Serve as dessert.