Kumbalanga Mittayi

Kumbalanga Mittayi

Kumbalanga Mittayi

(Ashgourd Halwa)

Hello Readers,

This is a special post. This is my 20 th post at Cuizine de Haza. Starting a blog was my dream come true and so soon,I am here with my 20 th post. Soo happy. This post is special because the Kumbalanga Mittai served along with the biriyani  for weddings in my hometown, is  the tastiest dessert I have come across which when eaten accompanied with the biriyani. This is a luxury since you get it only for weddings and I have not seen any shops selling this. And now living far away from your home country, rarely do we attend the weddings as there are no weddings scheduled during our vacation time. This is mine and my elder son’s favorite and today I have successfully recreated it at home. Yaaay!!! And that is why this is special.

It of course involves a little hard work, but I tell you it is worth the hardwork .

Off to the recipe,


  1. Ash gourd/White Pumpkin                            – 1 cup grated
  2. Water                                                                – 1/2- 1 cup
  3. Ghee                                                                 – 4 tsp
  4. Sugar                                                                – 3/4 cup- 1 cup
  5. Cashew nut                                                      – 10 broken
  6. Raisins                                                            – 10 (optional)
  7. Cardamom powder                                      – a pinch
  8. Orange food color                                        – 1/4 tsp


  • Remove the skin of ash gourd, discard the seeds, take the pulp and grate them using a vegetable grater.
  • Tie the grated ash gourd in a muslin cloth and squeeze out the excess water from the ash gourd. Reserve the water for cooking the ash gourd halwa.
  • Heat a non stick pan, pour 3 tsp of ghee fry the cashew nuts and raisins until golden brown.
  • Add in the grated and squeezed ash gourd and cook for 3-4 minutes until they look cooked. Keep stirring.
  • Now add in the reserved excess water from the ash gourd and cook closed until the water drains from the ash gourd. You can add excess water of 1/2 to 1 cup and cook well until all the water has been absorbed.
  • Once the ash gourd is cooked well, add the sugar and orange color and stir well.
  • Keep stirring until it forms into a lump and the ghee oozes out from the halwa.
  • At this stage , add 1 more teaspoon of ghee, the cardamom powder, stir well and switch of the flame.
  • Tada.. The mittayi is ready. Yummy,ghee oozing, delicious, melt in mouth, sweeet kumbalanga mittayi is ready.


Niznaz notes:

  1. I did not add raisins in my kumbalanga mittayi since me and my son does not like the taste of raisins.
  2. Add water enough to cook, the ash gourd. I used only 1/2 cup of water other than the excess drained water from the ash gourd.
  3. Add sugar according to your sweet tooth level. I added 3/4 cup of sugar for one cup of grated ash gourd.That was sweet enough for us. The actual ratio is 1:1 , for 1 cup of grated ashgourd, its 1 cup of sugar.
  4. Do not add more cardamom powder, your mittayi will taste weird.

This is how, the kumbalanga mittayi is served for weddings in our home town along with the biriyani.




4 thoughts on “Kumbalanga Mittayi

    • cuizinedehaza says:

      Thanks a lot.. Murshidaaa… Do try and let me know,,how you like it..would appreciate a tried click..

      Love and Regards,

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