Dumroot or Dumroot Halwa is a classic, rich, delicious halwa which is unique to the state of Karnataka, particularly Udupi cuisine.
Summer comes, mom and I enter the days of chats, chaat and Bhagatram sweets. Particularly gulab jamun and dumroot, a recipe that’s a pride and joy of Karnataka, Udupi cuisine. Walking down Commercial street decades ago was way different to what it is now. No glitz and glamor, it didn’t have parking, so it was meant only for people to stroll, shop and eat. To the left was the clothing stores that never caught our attention. We mainly came to eat a gulab jamun each and the famous Dumroot. We are a family obsessively in love with DUMROOT. My dad, cousins and now my hubby and boys.
What is it? you might ask. It’s made from a vegetable,… hold on, don’t turn up your nose. This is basically one of the tastiest sweet treats of Bangalore that’s made from a veggie. Dumroot is also known as Kashi Halwa in many places. Dumroot to Bangaloreans is an amber color, charred on top with a nutty addictive flavor, a texture that’s perfect. This is an authentic Udupi style recipe and it’s very popular throughout India.It’s made differently in various regions, this version is a typical Bangalore style one. Made from grated Ash gourd or White pumpkin. It’s something we grew up eating and on my last trip to India, my cousin got a box from Bhagatram. My cousins and I legit went straight in with our hands and finished the full box even before we started dinner. We are that obsessive with this sweet.
And of course, I had to recreate it. I’ve tried coming up with my own version, and following few recipes over the years and just couldn’t crack it until I heard from a sweet shop owner of one step that seemed key.
Dumroot is rich, creamy and ADDICTIVE. It’s red, especially the one we get in Bangalore, caramalized and filled with toasted cashews. Here’s my version that uses exactly the same ingredients plus some more.
DUMROOT/KASHI HALWA INGREDIENTS:
To make this Dumroot Halwa or Kashi Halwa you will need few ingredients:
- Winter Melon/Ash Gourd/Petha” in Hindi, “Boodida Gummadi” in Telugu, “Neer Pooshnikkai” in Tamil and “Kumbalam” in Malayalam.
- Jaggery: Traditionally both jaggery and sugar is added. Sugar for it’s creamy richness and jaggery for it smokey flavor. I like using the less sugar dark jaggery for this. It legit turns out PERFECT.
- Khoya or Milk Powder – If you find good quality thickened milk or khoya or use the other
- CashewNut: Which I highly recommend toasting — either briefly in the oven or in a sauté pan
- Cardamom powder:
HOW TO MAKE DUMROOT/KASHI HALWA
Making Dumroot Halwa is a two step method: Cook over the stove top and then oven.
- Grate the peeled winter melon
- Squeeze all the water out well
- Cook the grated gourd on medium heat for 15 minutes, it will caramelize slightly.
- If you get good quality khoya, use that or use powdered milk with ghee. Mix well
- If you want a light brown color, leave the coloring. I add just a pinch of organic food color.
- Use crushed jaggery and mix very well. Cook this again for about 20 minutes on low flame.
- Pour it in a oven proof dish and bake for about 20 minutes on 300 degrees. Once the top browns a bit. Take it out and add a silver warq if you prefer and enjoy.
- This stays good for 3-5 days refrigerated and if it lasts;-).
Dumroot/Kashi Halwa | 1-MINUTE VIDEO
More Diwali treats:
https://www.foodfashionparty.com/2018/11/01/top-5-quick-diwali-sweets/
COCONUT-CASHEW-CHOCOLATE FUDGE/LADOO – QUICK 30 MINUTE RECIPE
BADAM ANJEER ROLL/ FIG ALMOND BURFI/ANJEER BURJI/ANJEER BARFI
- 2 cups Ash gourd, winter melon,
- 1 cup dark jaggery, less sweet kind
- ½ cup khoya or milk powder
- ¼ cup ghee
- 6 cardamom- powdered
- Cashews - 15, chopped and toasted lightly
- touch of food coloring(optional)
- Squeeze the water out of the peeled and grated melon.
- In a non stick pan, add a tsp of ghee and dump the grated gourd. Keep stirring and cooking the gourd until all of the remaining water is dried out. The bottoms will slightly brown and it is totally ok. Make sure not to burn it. Keep stirring.
- After about 15 minutes, add the milk powder, ghee. Mix well and incorporate everything. Cook for another 5 minutes. Add the jaggery powder, the food coloring and cook again, stirring continuously. Make sure to keep the flame on medium to low. This will go again for another 15 minutes. Add the powdered cardamom and the cashews. Once the mixture is sort of thick and you see the ghee oozing out, switch off the flame.
- Pour mixture in an oven safe dish. Bake this at 300 degrees for 10 minutes and increase the temp to 350 and let it go another 10 minutes or until the top is caramelized. Take it out and serve warm.
If you make this Dumroot Halwa/Kashi Halwa, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
Check out my book MASALA AND MEATBALLS on Amazon.
Stay in touch for more delicious food on Follow me on Instagram and Pinterest for daily doses of food.
