Dumroot. ( budukumbalakayi halwa) ashgourd halwa

Ingredients

Grated budukumala kayi ( ash gourd)—1 bowl or nearly 4 cups 

Sugar—3/4 cup

Ghee—3 tablespoon 

Cashews (godambi)—2 tablespoon 

Raisins (drakshi)—2 tablespoon 

Cloves (lavanga)—4 to 5

Kesari (saffron)—1 big pinch

Cardamom pods( elachi//ellaki) —4 to 5

Method

Soak kesari in 2 tablespoon of milk.

Powder cardamom to fine powder 

Wash and peel the skin and remove the seeds from kumbalakayi ( ashgourd).

Grate the ash gourd.

Squeeze the water from grated kumbalakayi and keep it aside 

Keep little squeezed water to cook kumbalakayi..

Now heat 1 tablespoon of ghee in a kadai ,once hot enough add raisins and cashews and fry till cashews turns brown and raisins puffs up.

Take out of kadai and keep it aside.

In the same kadai take grated kumbalakayi and cloves and cook on medium flame stirring in between.

Close with a lid.

Cook for 8 to 10 minutes 

Once kumbalakayi turns soft and cooked add sugar ,mix it well.

Keep stirring.cook Until it blends and water evaporates.

 Now add soaked kesar and little ghee.

You can adjust sugar to your sweetness..

Simmer for few more minutes.

 Now  pour the fried cashews and raisins and cardamom powder.

Mix well.

Now dumroot is ready to serve.

You can enjoy dumroot hot or cold .