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.
Ash Gourd or White Pumpkin
Grate the White Pumpkin. Transfer to a Microwave Safe Glass Bowl along with the water content.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.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.
- 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.
- At the end of this step, you will be left with grated pumpkin in a thick sugar syrup.
- 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.
- 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.