Kasi Halwa Recipe | Traditional White Pumpkin Halwa

“Rich, nutty, and melt-in-mouth — that’s the magic of Kasi Halwa!”

Kasi Halwa is a classic South Indian dessert made from white pumpkin (ash gourd), ghee, and sugar, slow-cooked to perfection with aromatic saffron and cardamom. Its silky texture and glossy finish make it a standout on festive spreads and at South Indian weddings.

It’s sweet but not cloying, aromatic without being overpowering, and has a unique taste that wins you over bite after bite.

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🛒 Ingredients

Main Ingredients

• White Pumpkin (Ash Gourd) – ½ kg (peeled, grated)
• Sugar – Equal to the quantity of grated pumpkin (1:1 ratio)
• Ghee – ½ to ¾ cup (adjust as needed)
• Pumpkin water – Reserved from squeezed pumpkin (equal quantity as grated pumpkin)

Flavor & Garnish

• Saffron Strands – 8 to 10
• Cardamom Powder – 1 tsp
• Cashew Nuts – 10 (broken)
• (Optional) Edible Green Camphor – A tiny pinch

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👩‍🍳 Instructions

1. Prep the Pumpkin
   Peel, deseed, and finely grate the white pumpkin.

2. Drain Water
   Squeeze out all excess water using a clean cloth or strainer.
   👉 Save the pumpkin water for cooking.

3. Measure Ingredients
   Use equal measures of grated pumpkin, pumpkin water, and sugar.
   (Example: 1 cup grated pumpkin → 1 cup pumpkin water + 1 cup sugar)

4. Cook Pumpkin
   In a heavy-bottomed pan, combine the pumpkin water and grated pumpkin.
   Cook on medium-low heat, stirring continuously, for about 15–20 minutes until softened and water is mostly absorbed.

5. Add Sugar
   Stir in the sugar. The mixture will loosen and become watery — this is normal.
   Keep cooking for 10–15 minutes until it thickens again.

6. Add Saffron
   Add saffron strands and continue stirring on medium heat.

7. Add Ghee Gradually
   Start adding ghee in intervals — 2 tbsp at a time. Stir well after each addition.
   Continue for 20–25 minutes until the halwa becomes glossy and ghee starts to release from the sides.

8. Flavor with Cardamom
   Add cardamom powder and mix well.

9. Roast Cashews
   In a separate small pan, roast the broken cashews in a spoon of ghee until golden.
   Add them to the halwa and mix.

10. Optional – Add Green Camphor
    Turn off heat. Add a small pinch of edible green camphor and stir.
    ❗ Do not cook further after adding camphor.

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⏳ Timing Breakdown

Step	Time
Peeling & grating pumpkin	10–15 min
Draining pumpkin water	5–10 min
Measuring ingredients	5 min
Cooking pumpkin in water	15–20 min
After adding sugar	10–15 min
Gradual ghee addition	20–25 min
Roasting cashews & final mix	5–10 min
Total Time	1 hr 15 min – 1 hr 30 min

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🌟 Tips

• Keep the grated pumpkin : sugar ratio at 1:1 for authentic taste and texture.
• Use fresh pumpkin water to enhance the natural flavor.
• Add ghee in intervals — this helps the halwa reach that signature glossy look.
• Green camphor adds a divine aroma but should be used very sparingly.
• Stir often and cook on medium-low heat to avoid burning.

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🍽️ Serving Suggestions

• Serves: 6 to 8 people
• Serve: Warm or at room temperature
• Garnish: Roasted cashews
• Occasions: Perfect for Navaratri, Diwali, weddings, or temple-style prasadams
• Pairs well with: Banana leaf meals or enjoyed as a standalone dessert

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🥄 Nutritional Highlights

White Pumpkin (Ash Gourd)

• Low in calories, high in moisture content
• Naturally cooling and aids digestion

Ghee & Nuts

• Adds healthy fats and rich flavor
• Cashews provide crunch and nutrition

Spices (Cardamom, Saffron)

• Cardamom: digestive aid and natural sweetener
• Saffron: mood booster and antioxidant-rich

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Video Tutorial