Kashi halwa-white pumpkin halwa
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Kashi halwa | Karnataka style Ashgourd halwa | White pumpkin halwa

Kashi halwa is a delicious sweet recipe, popular in Karnataka, made with Ashgourd(white pumpkin), ghee and sugar. Kashi halwa is also made for prasadham on virad days. The Ash gourd halwa is a not very popular sweet in other parts of India but a regular breakfast delicacy around Mangalore.

Why it is called Kashi halwa or Kasi halwa?

Honestly, I don’t think the name Kashi or Kasi represents the religious place as one might guess at first. It surely should have been called so because of Kashi fal or Kashi phal meaning pumpkin in Hindi. Let the name be anything as long as it tastes awesome :)

Ash gourd halwa with sugar or jaggery

You can use sugar for lighter color halwa. Jaggery or brown sugar gives a dark glazed texture and beautiful deep brown color to the halwa. Personally, I like to use brown sugar because of its ease and color. Adjust the quantity of your sweetener based on the variety you use.

Kashi Halwa / Ashgourd halwa

Kashi halwa-white pumpkin halwa

Can you do Kasi halwa with red pumpkin?

No, because the taste will be definitely different with red pumpkin. Ash gourd or White pumpkin or Winter melon is a gourd variety that tastes more like matured cucumber with lots of water. At the same time, the red pumpkin is from the squash family which is smoother and thicker flesh.

Preparation:

  • Rinse and peel the skin of Ash gourd. Grate one large slice and keep aside 2 to 3 cups. I don’t squeeze the water out of it and I always cook the vegetable with its own water.

grate ashgourd white pumpkin grated

  • Powder, measure and keep 1.5 cups of jaggery. White and brown sugar can be used as it is.

Recipe:

  • In a pan, heat 2 tsp or 1tbsp of ghee and fry broken cashews to golden color. Collect the fried cashews in a bowl and keep them aside.

fried cashews

  • Add the grated Ashgourd along with its water to the same pan and saute slightly. Soon more water releases from the vegetable. Cook for 5 mins covering the pan until done.

saute ashgourd Kashi halwa

cook 5mins cooked ashgourd

  • Add 1.5 cups of jaggery powder or brown sugar and mix well. Jaggery releases extra water and becomes watery.

add jaggery to Kashi halwa Kashi halwa

  • Keep cooking by stirring often until halwa thickens. In approximately around 15 to 20mins halwa gathers up.

Kashi halwa-cook 10mins Kashi halwa

  • Next add the fried cashews, 1/2 tsp cardamom powder and a pinch of salt.

add cashews to Kashi halwa cashews cardamom powder salt

  • Mix well and add 2tbsp of ghee. When Kashi halwa becomes non-sticky with a glazy texture and deep brown color switch off.

ghee Kashi halwa

Tips:

1) If you like to make halwa quickly you can squeeze the excess water before cooking. But I prefer to cook the Ashgourd with its own water.

2) The quantity of jaggery or sugar differs based on the sweetness of the variety.

Kashi halwa-white pumpkin halwa

Kashi halwa | Karnataka style Ashgourd halwa | White pumpkin halwa

Sangskitchen
Kashi halwa is a delicious sweet recipe, popular in karnataka, made with Ashgourd(white pumpkin) vegetable, ghee and sugar.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, sweets
Cuisine Indian
Servings 4
Calories 250 kcal

Equipment

  • Non-stick pan

Ingredients
  

  • 2 cups White Pumpkin (Ashgourd)
  • 1.5 cups Jaggery powder
  • 3 tbsp Ghee
  • 2 tbsp Cashews
  • ½ tsp Cardamom powder
  • 1 pinch Salt

Instructions
 

Preparation:

  • Rinse and peel the skin of Ashgourd. Grate one large slice and keep aside 2 to 3 cups. I don't squeeze the water out of it and I always cook the vegetable with its own water.
  • Powder, measure and keep 1.5 cups of jaggery. White and brown sugar can be used as it is.

Recipe:

  • In a pan, heat 2 tsp or 1tbsp of ghee and fry broken cashews to golden color. Collect the fried cashews in a bowl and keep aside.
  • Add the grated Ashgourd along with its water to the same pan and saute slightly.
  • Soon more water releases from the vegetable. Cook for 5 mins covering the pan until done.
  • Add 1.5 cups of jaggery powder or brown sugar and mix well. Jaggery releases extra water and become watery.
  • Keep cooking by stirring often until halwa thickens. In approximately around 15 to 20mins halwa gathers up.
  • Next add the fried cashews, 1/2 tsp cardamom powder and a pinch of salt.
  • Mix well and add 2tbsp of ghee.
  • When kashi halwa becomes non sticky with glazy texture and deep brown color switch off.

Video

Notes

Tips:
1) If you like to make halwa quickly you can squeeze the excess water before cooking. But I prefer to cook the Ashgourd with it's own water.
2) The quantity of jaggery or sugar differs based on the sweetness of the variety.

Nutrition

Serving: 0.5cupCalories: 250kcal
Keyword Ashgourd halwa, easy indian sweets, Kashi halwa, White pumpkin halwa
Tried this recipe?Let us know how it was!
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2 Comments

  1. 5 stars
    so yummy!! i love it! i ll definitely try it!!

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