Kashi Halwa - Winter Melon Sweet

Sinfully delicious is what I would say for this dessert ! So easy to prepare. Just a few grated melons is what we need. Rest of the ingredients will be easily available in your pantry. Both my husband and I are so addicted to this dish. 

This dish is originated from Karnataka and I am still not very sure why is it named as Kashi Halwa.This is a must in ceremonies at Mangalore, usually served for breakfast. This is the third time in row I have made for any occasion which calls a dessert or sweet dish. My ninja food processor does a wonderful job in grating the melons and it's a cakewalk for me to make this. The only drawback of this is (which I truly dislike) is the quantity shrinks greatly. Two large pieces of melon is what I used today and the final dish can be served to 3-4 people. Must say the serving portion can not be generous if you want to squeeze in more people for this quantity. 

The version I have made is with sugar. But I very clearly remember my grandmother making it with jaggery and would call it a healthier version. I really did not understand at that age jaggery is better than sugar. However I like both the version and next time I make it with jaggery I will surely post the pictures.

I have not added any color. I do not add colors to food, I can say I do not have any at all. The golden color is due to continuous stirring on very low setting and kesar (saffron). I love the golden color it gives to halwa or even kesari bath.

Nagarapanchami

Nagarpanchami can be considered as a second festival of Shravana Maasa. I am considering Chudi Puja as the first one. Though it is celebrated for the whole of this month when done with family members its no less than a festival.

From what I have understood from my in laws and of course through google, Nagarapanchami usually falls on the 5th day of Shravana Maasa. Due to difference in Panchang people may celebrate on two different days. To avoid any confusion I have made a practice to follow on the same day as at my in laws in Mangalore.

It is believed that Nagadevu  should be worshipped in the traditional place of worship. So devotees offer worship before the stone images of the Nag Devtha in temples.I grew up watching this puja done to particular stone image which was placed under a tree behind our house. When asked why that Nagadevu can not be brought home, my grandmother told me we can not keep Nagadevu stone image at home.

On this day serpent god is worshipped with ghee, milk, sugar, honey, and tender coconut. On this day the serpents are expected to come out of thier holes. Worshipping them with milk, tender coconut, turmeric, flowers, and honey are considered good. My mother in law has always made the puja by offering tender coconut.

Places such as Subrahmanya in Sullia, Kudupi in Mangalore, Kalavar in Kundapur, and Manjeshwar in Kasargod attract a large number of devotees on Nag Panchami. Kudupi in Mangalore is a place we dont miss visiting whenever we visit India.

Though Nagarpanchami puja is done in temples there are certain rituals followed at home. Obviously avoiding onion and garlic is on top of the list. We do not make a tadka of chillies. It is believed the spice created from hot oil and chillies are not good for nagadevu. We typically make something grinding red chillies and a tadka of only mustard seeds and curry leaves. Or make something which does not need any tadka. I usually prefer making batata hinga udda or ghashi which calls for simple tadka. Chappi Kheeri and patoli is made religiously on this day back home. Unfortunately I have never found turmeric leaves here. The ones in my pot are still sprouting. So I decided to make khashi halwa ( kuvvale in konkani and winter melon in english).

Its been ages I have not been present in my hometown Thirthahalli or in Mangalore during this festival and thus I do not have any picture for this day. I still wanted to write about this as a record of what our ancestor Sampradaya’s are. There are tons of recipes and also rituals which are forgotten. This is my humble effort of jotting down of our tradition.

Konkani Sampradaya/Tradition

Until I completed my 12th grade or 2nd PUC is what it used to be, I grew up in a joint family. A very big and 70 year old house with 14 people living in it is how I remember my childhood. Memories of my maternal grandmother, 3 uncles and their families, then 3rd generation (which I belong to) are a lifetime treasure to me. In the midst of love affection and complexity of living in such a big family I have enjoyed every festival of our community. My grandmother, a woman with such a beautiful heart though not very rigid with tradition, celebrated, rather I would say kept all our tradition/sampradaya alive for many years. Blame it to my childhood, innocence or ignorance I did not record any of what was done at our house. When I got married I stepped into a house, where everyone are equally traditional yet modern people. All the festivals are celebrated with no compulsion.