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Best Kashi Halwa (Kushmanda Halwa, White Pumpkin Halwa) with sugar and jaggery
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5 from 3 votes

Kashi Halwa | Ash Gourd Halwa | White Pumpkin Halwa

Kashi Halwa is a popular sweet recipe from Mangalore and Udupi cuisine that is easy to prepare, delicious, and soft in texture. The grated ash gourd, which caramelizes during the cooking process, will simply melt in the mouth.
Prep Time15 minutes
Cook Time40 minutes
Course: Desserts, sweets
Cuisine: Andhra Pradesh, Indian, Mangalore, South India, Tamil Nadu, Udupi
Servings: 12
Calories: 141kcal
Author: Kushi

Ingredients

  • 3 cups Ash Gourd or White Pumpkin, peeled and grated
  • 1 ¼ to 1 ½ cups Sugar or Jaggery (adjust accordingly)
  • ¼ cup Ghee
  • ¼ teaspoon Cardamom powder (optional)
  • Saffron or Kesar strands (optional)

For garnish (optional)

  • 1 tablespoon Ghee
  • 2 to 3 tbsp Cashews, chopped

Instructions

  • Add one tablespoon of ghee and cashews to a wide pan on medium heat. Saute just until cashews become light golden. Transfer the cashews to a plate.
    1 tablespoon Ghee, 2 to 3 tablespoon Cashews, chopped
  • In the same pan on medium heat, add the grated ash gourd and any juice collected when cutting/grating the ash gourd. Cook for about 20 to 25 minutes until the ash gourd is cooked through thoroughly and the water is absorbed.
    3 cups Ash Gourd or White Pumpkin, peeled and grated
  • Add sugar or jaggery and saffron, and stir continuously until the sugar dissolves completely. The mixture will become wet first and then start thickening.
    1 ¼ to 1 ½ cups Sugar or Jaggery (adjust accordingly), Saffron or Kesar strands (optional)
  • Once the mixture starts to thicken, add the ghee and continue to stir until the halwa leaves the sides of the pan and the ghee separates. This may take another 6 to 8 minutes.
    ¼ cup Ghee
  • Finally, add the cardamom powder and roasted cashews and switch off the flame.
    ¼ teaspoon Cardamom powder (optional)

Notes

  • Always see that the pan is on medium heat, and you keep stirring the contents to avoid it from burning at the bottom.
  • The color of the halwa will vary depending on the jaggery color or sugar used. Also, the type of pan, i.e., whether you are using a non-stick pan, aluminum pan, or cast iron pan, influences the final color of the dish.
  • Start with 1 cup of sugar or jaggery and add more if you like your halwa sweeter.
  • I highly recommend you grate and add the ash gourd. Blending in a food processor will change the texture of the halwa (paste-like texture) and won't taste good.
  • The more you stir them on medium to low flame, the better it tastes, and the shelf life also increases.
  • The ingredient amount is flexible and varies for me every time, depending on how tender or mature the ash gourd is. You need to be ready to do an arm workout (due to continuous stirring) for even cooking, which results in the best-tasting Kashi Halwa ever!

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 0.3mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 3IU | Vitamin C: 0.05mg | Calcium: 8mg | Iron: 0.3mg