Kasi Halwa (Ash Gourd Halwa | Poosanikai Halwa | Dumroot Halwa)

Kasi Halwa is a traditional South Indian dessert made with grated ash gourd (white pumpkin), ghee, sugar, and saffron. Soft, glossy, and rich in flavor, this poosanikai halwa or dumroot halwa is often served during festivals, weddings, and poojas. It’s naturally golden from saffron, without any artificial color, and every spoonful melts in your mouth, a perfect balance of sweetness and aroma.

Course Dessert

Cuisine South Indian

Keyword kasi halwa

Prep Time 10

Cook Time 40

Total Time 50

Servings serving

Calories 274kcal

Author Puja

Equipment

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

Do not squeeze the water from ash gourd.

Use pure ghee for authentic flavor.

Keep stirring after adding sugar to avoid sticking.

The halwa is ready when it leaves the sides of the pan and turns glossy.

Saffron gives a natural golden color, skip artificial coloring.

Keeps well for 2–3 days at room temperature.

Refrigerate for up to a week.

Reheat with a spoon of ghee before serving.

Nutrition