Hello everyone. Today I am going to share a unique halwa recipe that is made out of chow chow(also known as chayote) . chayote belongs to gourd family & that’s why this vegetable is also known as Indian squash. It somehow look like pear and has a semi crisp texture. Its central core has a small seed which is usually discarded. Chayote squash’s flavor is lacking in depth and offers a mere insipid taste, thus allowing it to be a carrier sponge of other accompanying ingredient’s flavors.
This squash can be eaten in both raw and cooked form. It can be used in salads while they are tender, they also can be pickled and preserved. They can also be used in cooking for making various recipes .
Here are few unknown fact about chow chow::
- Chow chow is low in calories i.e. contain no saturated fats or cholesterol.
- Chow chow is a rich source of dietary fiber, anti-oxidants, minerals, vitamins
- These are also good in B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, zinc, and copper.
- This vegetable can be used in controlling cholesterol and reducing weight .
- It also contains dietary fiber and is high in potassium and very low in sodium, a combination which makes it ideal for supporting healthy blood pressure.
I too was unaware about this vegetable before coming to jeypore. Here in jeypore, Telugu population is more than Odiyas. Telugu people use these chayote for making kottu, vegetables and sambhar. So we easily get chow chow in the first of September. We used to make stir fry , spicy curry and kottu at home. But this time when we decide to make halwa for our Healthy-Wellthy theme so I thought to make chow chow halwa this time.
Though cooking this Halwa is time consuming but it is worth preparing. In india each vegetable has its own flavor and colour . but chow chow has a bland taste so we need to make it flavorful and yummy. So when you think of making chow chow halwa never ever compromise with ingredients and step.
When I searched about “chow chow halwa” in Google, I found many recipes called to pressure cook chow chow. It may be to save time and effort but I prefered making the halwa in a frying pan/wok that makes it more flavorable and leave a sweet aroma in kitchen. I insist make the halwa in wok and see the difference and don’t forget to leave your golden feedback .
|Prep Time||10 minutes|
|Cook Time||40 minutes|
- 3 medium sized chow chow or
- 2 & 1/2 cup grated chow chow
- 1/2 cup sugar (you may take more or less)
- 1/4th cup + 2 tbsp khoya / mawa
- 2 cups full fat milk
- 4 tbsp ghee
- 1/4th tsp cardamom powder
- pinch of green food colour (optional)
- 2 tbsp cashewnut
- 2 pinches salt
Wash, peel and grate the chow chow and discard the seed.
Heat 3 tbsp ghee in a thick bottom pan / wok / kadhai.
Add grated chow chow and sauté in low flame.
It may take 12 – 15 minutes but it is very important to fry in low flame.
Sauté till all water evaporate and raw smell of chow chow disappear .
Now add the warm milk mix once and increase the flame to high.
Let the milk boil then lower the flame.
Stir occasionally and let it cook in milk.
After some time add food colour and give a nice mix.
Add khoya and cardamom powder in between , stir to mix well.
After 15 minutes the halwa absorbs all the milk and would be thickened.
Add sugar and let it to mix well with halwa, stir continuously.
Now add rest of ghee and stir continuously till the halwa comes together in a mass without sticking to the pan.
Switch off the flame and remove the halwa from the pan.
While serving add finely sliced cashew on top and serve.
- The food colour can be avoided.
- I used the cashew for garnishing , but they can be mixed with halwa.
- You can fry the cashew and mix with halwa after halwa is done, when adding ghee.