We tried a boodh-kumbalakaayi (white pumpkin) dumrot this evening. I vaguely remember the recipe that my dad makes. He makes the best kumbalakaayi halwa that I have tased so far. I had seen his recipe about 10 years ago, and tried to recall it to some extent and tried it today. garnished it a bit with almonds and ghee. I offered a cup of halwa to my wife. Kumbalakaayi halwa became her favorite when she ate few years ago that my dad prepared. I thought she was going to love it. Apparently, a small bite she took and returned the cup. I was surprised. I tried a bite. It somehow tasted BITTER. hmm… how could a sweet dumrot turn into bitter – remained a mystery.
Kumbalakaayi (white grated Pumpkin): 1 measure (cup?)
Sugar: 1 measure (cup?) (more the better according to your taste)
Ghee: 3 to 4 tbl spoons
Milk: 0.5 measure (cup?)
cardamom: 1 teaspon
almond slices: 1 tbl spoon
Cashew: 1 tbl spoon
Grate pumpkin. Squeeze out all the water. put the grated pumpkin and milk in a bowl and keep stirring on low-medium flame until the pumpkin and milk turn into a paste. You may add a bit saffron if you want. Now, add sugar and ghee and bring it to boil and stir it well. Garnish with almond slices and ghee fried cashews and serve hot.
well, I think i need to check with parents if I have missed anything here to get this turned into bitter. 🙂