Dumroot Halwa is Karnataka’s version of Lauki/ Doodhi/ Sorakaaya made out of Pooshnikkai (in Tamil) or Ash Gourd. This is the microwave version of Dumroot Halwa. A couple of random tidbits:
1. I followed my Appa’s recipe. My Dad’s fetish for experimentation in the kitchen is rather entertaining, though it means a lot more work for my Amma. His culinary adventures as a norm follow unconventional methods, but thankfully there are times when these do lead to yummy dishes. This is one of those recipes, he discovered over a decade ago while playing with his “newest found kitchen toy” – the microwave.
2. I made a sweet for the first time in over a year and half of cooking. With my Paatti and Amma around I never ever thought I’d cook sweets for myself!!! I am a spoilt granddaughter – any sweet or karam that I named was prepared at any time I wanted by my Paatti. My Paatti is a typical Iyengar Mami with ivory skin, big red pottu and shiny Madasaru (a style of wearing the nine yard saree). She is without doubt an exceptional cook – but what makes her even more exceptional is her ability to gauge “what stage a sweet is at” with just her sense of smell. My Paatti has never had good eyesight – she’s blind in one, and the other has a power so high that she sees nothing beyond dark shadows. Yet as though by magic she weaves her culinary skills to produce the best tasting food I have ever had. She somehow just knows when the sugar syrup is just right for putting in flour, or when the Mysoor Pak is just done enough to transfer to a plate. It took my mom quite a bit to match her. Of course I have to concede that Amma has inherited her cooking genius.
Here’s the recipe:
Dumroot Halwa
Cooking time: 15 minutes, Preparation: 5 minutes, Serves: 3 (as a dish on the side)
2 cup Pooshanikkai (Ash Gourd or White Pumpkin – grated and packed)
3/4 Sugar *
3/4 cup Fresh Cream
3 tbsp Broken Cashewnuts
Step 1. Build Muscles
Grate the White Pumpkin. Transfer to a Microwave Safe Glass Bowl along with the water content. Note: Do not drain water from the grated Pumpkin.
At the end of this step, you’ll be left with an aching hand and hopefully with some arm fat converted to muscles.
Step 2. Cook Grated Pumpkin and Get Rid of all the Water.
**Microwave on high for 8 minutes. Stir after the 5th minute to check water content. After the 7th minute stir again and check the water content. After the beep at the 8th minute, check the water content again and keep for an additional minute or so if required.
At the end of this step, you’ll be left with grated pumpkin that is cooked, reduced in quantity and has no water other than the wetness in it.
Step 3: Cook with Sugar
Stir the cooked Pumpkin well and add 3/4 of a cup of sugar. Microwave on high for 4 minutes. Stir after the 2nd minute and check for consistency, remove from microwave if it is fairly thick. Note: About 50% of the cooked pumpkin quantity is a good measure of how much sugar is needed.
At the end of this step, you will be left with grated pumpkin in a thick sugar syrup.
Step 4: Make the Halwa Fattening.
Add 3/4 cup of cream and stir well. Microwave on high for 2 minutes. Stir well after the beep and check for consitency. Keep for an additional minute or so if the halwa is not thick enough.
At the end of this step, you will have halwa that is ready to eat but just needs some toasted nuts.
Step 5: Make the Halwa Nutty
In a Microwave Safe Bowl or Plate, toast the cashewnuts on high for about 30 seconds. Keep for an additional 5 to 10 seconds if the cashewnuts are not golden. Add this to the Halwa.
Step 6: Eat and Enjoy.
Note: If you are food blogger, you might need to substitute this with the “photo session” aka “snap taking ceremony”. But if you are a lazy food blogger like me, you’ll just take a few with your mobile in not more than 30 seconds.
*Alter to taste. About 50% of the cooked pumpkin quantity is a good measure of how much sugar is needed. I used a little over 1/2 a cup for 2 cups of grated Pumpkin.
**Timings may need adjustment depending on the water content of the Pumpkin. Since this varies, do use your discretion while cooking.
This is my entry for Srivalli’s Microwave Easy Cooking Series
And for Asha’s RCI Karnataka started by Lakshmi K of Veggie Cuisine (#1 entry mind you, there are many more on their way).
Hi Latha, Thanks for dropping by at my food blog. I try to put pictures for most of my recipes unless I forget :). Thanks for your suggestion. You have a great blog here. Now will proceed to read more here. Wondering if you are an Iyengar too! Andal and all..
Welcome to my blog Siri! Yes we are Iyengars!
Thank you Lakshmi. Great dessert entry for Karnataka, authentic too. I don’t get Ash Gourd here, I will have to do with Bottle gourd, which I made for Srivalli too. Looks delicious!:))
Thanks Asha. I am wondering if you get the round melon shaped Bottle Gourd, it gives a finish similar to Ash Gourd. Lauki Halwa is also quite yummy and almost similar in taste in my experience.
what is fresh cream? where can i get it? thanks 🙂
Cream is the layer of fat that forms on top when milk is left to stand. Fresh cream is cream that has not gone sour. In tamizh it’s called yedu , in Hindi malai. You can collect cream from milk or you can buy cream available in tetra packs. Amul cream is available easily in India.
halwa looks yummicious!! very nice recipe.
Yummicious indeed!! :D. We licked the bowl clean within a few minutes. lakshmi
Dumrot looks yum yum.. latha.
thanks Madhu. btw, latha is my amma – and although she makes it “yum yum” too, she cant beat my dad’s or mine. 😀 lakshmi
Ur halwa looks delicious. i have never eaten Ash gourd halwa , we generally make spicy hot vadis to be deep fried. But I love these traditional recipes.
Thanks Pooja. Ash Gourd Halwa is super yummy. Vadis with Ash Gourd also sounds like a great idea.
looks good… i have still not mastered the act of removing the mysorepaak on time…i have basically given up!
Thanks Rajitha. I think you must give it one more shot – nothing can beat the delicious taste of Mysoor Pak. amma has posted Mysoor Pak earlier. She is planning to put detailed slides the next time she prepares it (perhaps even a video while she makes this is a good idea). So I’ll ping you then, do try again 🙂
Lovely presentation latha. A neat recipe to follow. But this time you are not a lazy blogger and came with a photo 🙂 Viji
Viji, I am the lazy blogger – lakshmi (latha’s daughter). Amma and laziness are miles apart. In fact laziness shivers at the mere presence of amma, she’s so hyper active and full of energy all the time. Btw, amma has updated other posts with photos (esp avani avittam), do check them out.
Thanks for the nice entry lakshmi
The pleasure was all mine. Thanks for extending the deadline. :).
I got the point lakshmi. Hope Latha won’t mind. She is matured like me 🙂 hereafter will be careful to read who has posted the recipe too – especially in YUM. Viji
She wouldn’t mind 😀 lol
wow, the halwa looks delicious.. and sounds easy to make too…
timepass, thanks for passing your time on this blog. it is dead easy to make, i think you must try it sometime. :). ps: i can so relate to your bangalore post. I could not recognise it after two years of being away in Bombay for my masters
Congrats Lakshmi, I just saw this post in the news department with your name, recipe link . WoW !!I had opened the wordpress, I saw this post. You girls are rocking 🙂
I liked the way you have written the recipes with step by step lovely headings :)Good entry :)The halwa is looking yum 🙂
I was pleasantly surpised to see the recipe on the wordpress front page too!!! I realized only after you told me :). Thanks for your compliments Archana.
Lakshmi, this sounds divine! We make a pie out of pumpkin that’s very similar except it includes eggs. I don’t especially like eggs. Your recipe sounds much better. Thanks.
Thanks Emily. This does taste divine :). I too dont prefer the taste (esp the smell) of eggs much except in cakes (where its almost just an ingredient of utility rather than taste). lakshmi
Hi latha…..Ur halwa is looking YUM!…Nice picture….great recipe…
hi sukanya, i take that compliment since i made the halwa. il pass on the “nice pic” compliment to my dear nokia 6300 – for a mobile it is definitely doing a good job as a camera :D. lakshmi (latha’s daughter – i never ever thought that someday this would become my online identity, im proud that it has 😀 yay)
Nice looking alwa!I add a bit of kesari powder to add colour.Poosani alwa Was my FIRST post in my blog!!
This is rather exciting, a pumpkin halwa. I am yet to see a white pumpkin. Thanks for making this for us.
Lakshmi,
I’m now making wonderful sweets without using ghee and milk products such as butter, cream etc…
At first, I thought it would be very hard to be a vegan, but once I started making yummy sweets with soy milk and earth balance soy butter, I simply adore vegan sweets…
Actually, it is very easy to be a vegan in United States…
I really feel that more people would become vegan if there are many diary alternatives in India also
Thanks for visiting my blog
Lakhsmi,
I do Live in T.N but unfortunately not in Chennai.:)..
Yes in a way, I love the natural colour of the sweet!
For better results avoid glass dishes,that might dazzle with reflections!..how ever good the camera might be..If you opt the natural colur of the food..try taking the shot in day light!!
Mine is 4 year old..canon Powershot A70..and thinking of getting a better one!..Thanks to Picasa!..where I edit the picture!!
WHy dont you try the same?..It might help you till you get the new one!:)
…and Lakshmi..when you go for microwaverecipes( I am only a learner here)pls make it a point that you indicate the micropower where ever needed,,,High low med or with 900w 600w etc..this would be helpful for ladies like me!!(You have certainly explained very well with the timings!)..
Hey, sure sure, i make it a point to mention. If you notice I have said that “Microwave on high for” above.
The General rule of thumb to follow:
If quantity is less – use 100% power
If quantity is more – use 600 watts
When making a dish which requires simmering for a long time or boiling of milk for a long time – use 600 watts.
I have heard of dumroot, but never knew it is this easy.
You have presented it very well.
BTW is there anything that could replace Fresh cream ?
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hai!
Your receipe is nice. well I am researcher and working on the same that is blending ash gourd (benincasa hispida) with milk to find a worth whil;e product, When I will complete my research I wuill sure tell you its industrial receipe, by the time you can contact me on neelvrat@gmail.com.
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