Kuvale Khadi (Ash Gourd Burfi)

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Ash gourd/Winter melon/Kumbalkayi and Kuvale. We prepare a lot of dishes like Kuvale Sasam, Ash Gourd Coconut gravy, Juice, Puli which I have already put up and burfi which is what I am putting up here. This sweet is one of the most popular wedding snacks in my part of the world. Its also available in almost all the sweet stalls in and around Mangalore/Manipal though not quite so in other places. Its a bit time consuming to prepare and if you have the time, I tell its worth it.

What you need to have:

1. Grated Ash gourd – 3 cups

2. Sugar – 1 and 1/2 cups

3. Pure ghee – 2 Tablespoons

4. Grated dry fruits – A handful (i have added cashew & pista)

5. Turmeric powder – 1 Teaspoon

Grated Ash gourd

What you do with what you have:

1. Wash, peal and grate ash gourd and keep it aside. Squeeze it and keep the juice aside. Run the grated gourd in the mixer/blender to grind it to a smooth consistency. Transfer the ground ash gourd to a skillet with its juice and put it on medium flame and keep stiring adjusting the flame.

Ground Ash gourd being cooked

2. Cook it on the flame till all the juice evaporates. Measure the cooked gourd and normally it will be about half the quantity of the original grated Ash gourd in volume. (1 and 1/2 cups ).

Cooked gourd being solidified

3. Add 1 and 1/2 cup sugar, 1 teaspoon turmeric powder , 2-3 teaspoons of pure ghee and place it on medium flame again.

Ash gourd pulp being cooked with sugar

4. Cook it adjusting the flame and add grated dry fruits to it. Add ghee as well in between and cook till it leaves the side of the skillet.

Cooked Ash gourd burfi mix

5. Grease a tray with pure ghee and spread the mix on it. Flatten it and cut it into required shape and size.

Ash gourd Burfi being cut into pieces

A closer view of Ash gourd Burfi

How long it takes: 1 hour and 15 minutes

Number of Burfi pieces: 25


25 thoughts on “Kuvale Khadi (Ash Gourd Burfi)

    Hari Chandana said:
    June 27, 2010 at 9:03 am

    Amazing burfi.. looks too good dear.. thanks for sharing 🙂

      prathibalrao responded:
      June 27, 2010 at 2:55 pm

      Hi Hari,

      Thanx a lot for your sweet words of encouragement.

    Sushma Mallya said:
    June 27, 2010 at 10:20 am

    Perfect burfi….loved the stepwise pic..looks very very delicious..

      prathibalrao responded:
      June 27, 2010 at 2:57 pm

      Hi Sushma,

      This burfi though not that popular but is really tasty and nutritious since Ash gourd is good from the health point of view.

    Shilpa Rao said:
    June 27, 2010 at 2:52 pm

    Hi PAchi,

    Super Perfect, Haav yetta Manipalaka maka jai!!!! Whenever I want to eat this I used to go to Prabhu bakery in Mangalore and buy themd, now you have tempted me to prepare this



      prathibalrao responded:
      June 27, 2010 at 2:59 pm

      Hi Shilpa,

      This is really time consuming ani musth patieence jai. Thu yo , thedna polovyan.

    praniskitchen said:
    June 28, 2010 at 2:57 am

    oh my .. what a dlicious sweet.. with the ash gourd really nice idea and yummy one.. good work

      prathibalrao responded:
      June 28, 2010 at 12:24 pm

      Hi Pranyskitchen,

      This burfi is my sister’s favorite . It is also a healthy one and good for kids as well.

    sharada said:
    June 28, 2010 at 9:12 am

    nice blog you have got.i love khadi very much but never had the courage to prepare one.Now after seeing those beautiful pics my mouth is salivating.
    CAN I USE JAGGERY INSTEAD OF SUGAR IN THE RECIPE as my doc has advised me to avoid white sugar in my diet.please reply

      prathibalrao responded:
      June 28, 2010 at 12:23 pm

      Hi Sharada,

      I am yet to try with jaggery in this burfi. You may try and please lemme know.

    Priya said:
    June 28, 2010 at 2:55 pm

    Wat an elegant and cute looking burfis, yumm!

      prathibalrao responded:
      June 29, 2010 at 10:29 am

      Hi Priya,

      Thanx a lot for your sweet words.

      prathibalrao responded:
      June 29, 2010 at 10:40 am

      Hi Priya,

      Thanx a lot for your comments

    shruti said:
    June 30, 2010 at 5:48 pm

    its amazing!! i am cmg after 2 weeks and u have already put five new recipes,!!….and yr pulao is lkg like diana pulao….i will prepare it tonight …and let u know …i usually prepare in kayli………..keep up the good work prathibakka…

      prathibalrao responded:
      July 1, 2010 at 7:45 am

      Hey Kalpana,

      This is a request recipe. As you said somebody requested me to put up the same pulao. Thanx a lot for your expert comments. Where were u?????Had u been on a tour or something like that??????????Rest fine. Bye for now..

    shruti said:
    July 1, 2010 at 6:41 pm

    hi pratibaka …no tour, what i meant was i visit this site once in 10-12 days ,…but this time you have put more recipes i think….made pulao ydy and it was nice …i added extra 4 cloves and small dalchini,but lwhat diff does khus khus make?i want to know…….i made in kadai….its a very popular dish and i am sure many will enjoyy

      prathibalrao responded:
      July 1, 2010 at 8:27 pm

      Hi Shruti,

      Garam masala powder which i use is my own . The powder is quiet strong . The recipe i will put up in a few days and adding again Dalchin etc., would lead to a stronger aroma. Poppy seeds is also one of the ingredients of this wet masala.

    Jim said:
    February 17, 2011 at 7:23 am

    Where can I buy ash gourd? Does it come in a powder or juice?

      prathibalrao responded:
      February 22, 2011 at 10:53 am

      Hi Jim,

      It is a veggie available through out the year.

      prathibalrao responded:
      February 26, 2011 at 2:59 pm

      Hi Jim,

      It is a veggie available all the year round and very good from the health point of view. It is also called by “Ash gourd”

    Yeshwanth Pai said:
    September 29, 2011 at 3:11 pm

    Prathibha, fantastic way of describing how you prepare it. I am sure it is going to tickle your taste buds as you r other receipes always do. Great job. Keep going

      prathibalrao responded:
      September 29, 2011 at 5:34 pm

      Hi Yeshwanth,

      May be you are on the blog after a long time and now do you feel any improvement in the presentation compared to the early days of presentation????( 4 years young the blog is dt 27/10/2007)

    Kuvale Sasam (Ashgourd Gravy) « The Indian Food Court said:
    January 11, 2018 at 8:09 pm

    […] is Ashgourd/Kumbalkayi . I have already put up Kuvali Puli (Kuvale Puli), Majjige huli and the “Kuvale khadi” before and now here comes “Kuvale sasam”. A dish with a calming/cooling impact on the […]

    Food Joints in Chennai said:
    January 25, 2018 at 6:25 pm

    Nice and delicious food. Burfi is my favourite.

    Papaya Burfi « The Indian Food Court said:
    January 26, 2018 at 9:02 pm

    […] Papaya is a tropical fruit available throughout the year. The fruit has been ascribed many medicinal qualities, especially enhancing digestion, and nutritionally rich in Vitamin A, B and also C.  Though not particularly liked by all, it is normally found in all Indian kitchens.  The raw fruit is used in curries too.  I just tried the Burfi with coconut in combination with dry fruits and it tasted as tasty as “Doodh peda” – so much so that my friends were surprised by how tasty it was. The incredible response was my incentive to share this recipe with you and add it to the list of burfis already uploaded on this blog (milk burfi, coconut burfi, peanut chikki/burfi, tomato burfi, besan burfi, maida-sujee burfi, seven cup burfi, almond burfi, sesame chikki-burfi, mixed atta burfi, kuvale khadi/ash-gourd burfi). […]

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