Kasi Halwa is a traditional South Indian sweet made from ash gourd (white pumpkin).
Soft, glossy, and full of ghee flavor, this melt-in-mouth dessert proves that even the simplest ingredients can turn into something extraordinary.
I first came to know about Kasi Halwa only after my marriage. One of my co-sisters had made it for a family gathering.
When she said it was made from ash gourd, I couldn’t believe it!
For me, ash gourd meant avial, sambar, or kootu, but halwa? That was something new!
But that first bite changed my opinion forever. It was soft, glossy, and rich with ghee – so delicious that I couldn’t stop at one spoon.
From that day on, Kasi Halwa became one of those recipes that always reminds me of how magical simple ingredients can be.
About Kasi Halwa Recipe:
Also known as Kashi Halwa, Poosanikai Halwa (in Tamil), or Dumroot Halwa (in Karnataka), this sweet is made by cooking grated ash gourd slowly with sugar and ghee until it becomes thick, glossy, and flavorful.
It’s a popular South Indian sweet served during weddings, poojas, and festivals like Diwali, Navratri, and Krishna Jayanthi.
The beauty of this halwa is that it doesn’t need milk or khoya – just the natural water from the ash gourd, which gives it a soft and melt-in-mouth texture.
Origin of Kasi Halwa:
Though the name might make you think it comes from Kashi (Varanasi), the truth is – Kasi Halwa has nothing to do with the city.
Most believe that the name evolved from the Hindi word “Kashiphal,” which means ash gourd. As the recipe became popular in South India, the name shortened to Kasi Halwa.
It’s believed to have originated in Karnataka’s Udupi and coastal regions, where it’s still made for temple feasts and weddings.
In Tamil Nadu, it’s known as Poosanikai Halwa, and in some parts of Karnataka, it’s called Dumroot Halwa.
No matter what you call it, one thing’s certain – it’s delicious!
And if you’ve heard a different story or know more about its origin, do share it in the comments below. Because at the end of the day, the story may differ, but the taste remains heavenly – and that’s what truly matters.
Serving Suggestion:
- Kasi Halwa is best enjoyed warm, garnished with roasted cashews. Serve it as a:
- Festive sweet for Diwali or Navratri
- Dessert after a South Indian meal
- Special treat for guests or pooja offerings
Storage Suggestion:
- Keeps well for 2–3 days at room temperature.
- Store leftovers in an airtight container and refrigerate for up to a week.
- Reheat with a little ghee before serving to bring back the shine.
Pro Tips:
- Use a heavy-bottomed pan or Kadai for even cooking.
- Do not squeeze out the ash gourd’s water – it helps the halwa cook perfectly.
- Add sugar only after the gourd is cooked and soft.
- Stir continuously after adding ghee to avoid burning.
- The halwa is ready when it leaves the sides of the pan and starts releasing ghee.
- Use saffron instead of artificial food color for that natural golden hue.
Health Benefits of Ash Gourd:
Ash gourd (white pumpkin) is known in Ayurveda for its cooling and detoxifying properties.
It’s:
- Light and easy to digest
- Hydrating, thanks to high water content
- Rich in antioxidants
- Helps regulate body heat
- So while you’re enjoying a dessert, you’re also giving your body something wholesome!
Why You Should Make This Recipe:
- Simple ingredients, no milk or khoya needed
- Naturally golden with saffron – no artificial color
- Perfect balance of sweetness and richness
- Keeps well and can be made ahead for festivals or gatherings
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Basic Ingredients Used To Make This Recipe:
Every ingredient in Kasi Halwa has a role to play. Even though this recipe uses only a handful of simple ingredients, each one adds something special that makes the halwa glossy, soft, and full of flavor.
Ash Gourd (White Pumpkin): The hero of the recipe! Ash gourd, also known as poosanikai in Tamil and safed kaddu in Hindi, gives the halwa its unique soft texture and mild flavor.
It naturally releases water while cooking, so there’s no need to add extra water or milk. This gentle cooking in its own moisture is what gives Kasi Halwa that perfect melt-in-the-mouth consistency.
Ash gourd is also very light, cooling, and healthy – it balances out the richness of ghee and sugar beautifully.
Sugar: Sugar not only adds sweetness but also helps in giving the halwa its signature glossy shine.
When the sugar melts, it creates a natural syrup that blends with ghee and gives the halwa its smooth, luscious texture.
It’s important to add sugar only after the ash gourd is fully cooked, this helps it absorb flavor properly without turning watery.
Ghee: Ghee is what transforms this simple vegetable into a royal dessert. It adds richness, aroma, and that soft, glossy look to the halwa.
When you see ghee starting to release from the sides, that’s when you know your Kasi Halwa is ready.
Saffron: Saffron gives this halwa its beautiful golden color and delicate aroma – naturally. Traditional versions use only saffron strands for coloring, and not artificial food color. It also adds a subtle warmth and festive touch to the halwa.
Cardamom Powder: Cardamom adds a sweet, floral fragrance that complements the ghee and saffron.
It’s added right at the end so that its aroma remains fresh and doesn’t fade while cooking.
A small pinch of cardamom is enough to make the halwa smell heavenly.
Cashews: Cashews bring in that little crunch and nutty flavor that balances the soft texture of the halwa.
They are fried in ghee until golden and then mixed into the halwa for that rich taste and extra texture.
You can also add raisins if you like a mild sweetness in every bite.
Why These Ingredients Work So Well Together:
This halwa is a beautiful balance of texture and taste, the ash gourd gives softness, sugar adds shine, ghee provides richness, saffron and cardamom add aroma, and the nuts bring in that festive touch.
It’s amazing how such simple, everyday ingredients come together to create something so elegant and memorable.
How to Make Kashi Halwa Recipe:
Let us learn how to make this Kasi Halwa with my easy to follow step by step method. You can download the below recipe card for easy reference.
Kasi Halwa (Ash Gourd Halwa | Poosanikai Halwa | Dumroot Halwa)
Ingredients
- 2 cups ash gourd (white pumpkin) grated, got from 1 pumpkin
- 1 cup sugar you can use little less if you want
- ¼ cup ghee
- ¼ teaspoon saffron strands
- 15 cashews chopped or broken
- ¼ teaspoon cardamom powder
Instructions
- Peel the ash gourd, remove seeds, and grate it finely. Don’t squeeze out the water, the natural juice helps the halwa cook perfectly.
- Add the grated ash gourd along with the water it released into a heavy-bottomed Kadai.
- Cook on medium flame for 25–30 minutes, stirring occasionally, until the water evaporates and the gourd turns soft and translucent.
- Add 1 cup sugar and ¼ tsp saffron strands.
- Mix and continue cooking. The mixture will release more water again. Keep stirring until it thickens.
- Slowly pour ¼ cup ghee, a spoon at a time, stirring continuously.
- The halwa will turn glossy and start leaving the sides of the pan.
- In a small pan, heat 1 tsp ghee and fry cashews until golden.
- Add them to the halwa along with ¼ tsp cardamom powder. Mix well.
- When ghee starts releasing and the halwa looks shiny and thick, switch off the flame.
- Serve warm or at room temperature.
Notes
Nutrition
Frequently Asked Question About This Recipe:
Can I squeeze the ash gourd before cooking?
No, don’t squeeze it. The natural water helps the halwa cook perfectly and keeps it soft.
Can I reduce the sugar?
Yes, you can adjust sugar slightly to your taste, but too little may affect the halwa’s texture.
Why is my halwa watery?
It needs more cooking time. Keep stirring on low flame until it thickens and ghee starts separating.
Can I use jaggery instead of sugar?
Yes, but it will change the color and flavor, it will taste more earthy and less glossy.
How long does it take to make Kasi Halwa?
Around 40–45 minutes from start to finish.
What is the difference between Kasi Halwa and Dumroot Halwa?
Both are the same! Dumroot Halwa is just another regional name used in Karnataka.
Can I make it vegan?
Yes, use coconut oil instead of ghee. The flavor will differ but it will still taste good.
How do I know when Kasi Halwa is ready?
When the halwa thickens, turns glossy, and starts leaving the sides of the pan with ghee separating – that’s the sign! It should look shiny and rich.
Can I add food color instead of saffron?
Traditional Kasi Halwa uses only saffron for color. However, if you prefer a brighter tone, you can add a small pinch of natural orange food color. Avoid synthetic colors for health reasons.
Can I make Kasi Halwa without saffron?
Yes, you can skip saffron, but it adds a natural golden color and a delicate flavor. If you don’t have saffron, the halwa will still taste good – just lighter in color.
Why is it called Kasi Halwa?
The name doesn’t refer to the city of Kashi (Varanasi). It likely comes from the Hindi word Kashiphal, which means ash gourd. Over time, it became known as Kasi Halwa in South India.
Can I add milk to make the halwa creamier?
Traditionally, no milk is added to Kasi Halwa. But you can add 2-3 tablespoons of milk after sugar if you prefer a richer version. Make sure to cook until all moisture evaporates.
How long can I store Kasi Halwa?
At room temperature, it stays good for 2-3 days. In the refrigerator, it keeps for up to a week. Reheat with a little ghee before serving to bring back the shine.
What kind of pan is best for making halwa?
Use a heavy-bottomed Kadai or thick pan. It prevents burning and allows slow, even cooking – essential for perfect halwa texture.
Can I make Kasi Halwa ahead of time?
Yes! In fact, it tastes even better the next day as the flavors settle. Just reheat before serving.
Is ash gourd halwa healthy?
While it’s a sweet dish, ash gourd itself is healthy – cooling, light, and rich in antioxidants. You can reduce sugar and ghee slightly if you want a lighter version.
What can I serve with Kasi Halwa?
It’s best enjoyed on its own, but it also pairs beautifully with festive meals like pongal, lemon rice, or vada as part of a traditional South Indian thali.
Can I double the recipe for a large gathering?
Yes, simply double or triple all ingredients in the same ratio. Just make sure to use a large Kadai and cook on low flame for even results.
What’s the difference between Kasi Halwa and other halwas like carrot or beetroot halwa?
Kasi Halwa doesn’t use milk or khoya – it’s made entirely with ash gourd’s natural moisture, sugar, and ghee. This gives it a lighter, glossier texture compared to milk-based halwas.
Can I add raisins or almonds too?
Yes! Fried raisins add sweetness, and sliced almonds bring crunch. You can mix both with the cashews at the end.
My Recommended Product:
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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