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kasi halwa

Kasi Halwa

Revathi Palani
Kasi Halwa is a very famous Indian sweet made using winter melon / ash gourd / vellai poosani. The melon lends a crispy texture to the halwa.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 6


  • 1 piece Ash gourd | Vellai Poosani (Grate and squeeze the liquid - 1 Cup pulp + 1 ¼ Cup Liquid)
  • ¾ Cup Sugar
  • 2 pinches Saffron strands
  • tsp Cardamom Powder
  • 2 drops Lemon extract
  • 2 Tbsp Ghee + 1 tsp
  • a small pinch Salt
  • 5 Cashews
  • 10 Raisins


  • First wash and peel the ash gourd. Then grate it finely over a plate or a bowl. Use a clean cotton towel or muslin cloth and squeeze out the excess liquid from the ash gourd completely. Keep the liquid separately and the dry pulp separately. For me, the liquid measured 1 ¼ Cups and dry pulp measured 1 Cup.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-1.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-2.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-3.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-4.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-5.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-6.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-7.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-8.jpg" alt="halwa" width="48%" />
  • Transfer the liquid to a large pan. Bring it to a nice boil. Add the dry pulp to the boiling liquid and let it cook until all the liquid is evaporated.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-9.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-10.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-11.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-12.jpg" alt="halwa" width="48%" />
  • Now add the sugar and mix well. The mixture will again become slightly liquid. Reduce the flame to medium and continue to cook. After about a minute, add the lemon extract and mix well.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-13.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-14.jpg" alt="halwa" width="48%" />
  • After a few minutes, the liquid would again start boiling and bubbling up. At this stage add the saffron strands, cardamom powder and mix well. Continue to cook.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-15.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-16.jpg" alt="halwa" width="48%" />
  • At one stage the liquid would have almost evaporated and small bubbles would be seen. Now add 2 Tbsp of ghee, salt and keep stirring continuously.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-17.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-18.jpg" alt="halwa" width="48%" />
  • In Parallel, heat a small pan with 1 tsp of ghee and add the cashews, raisins. Saute until the cashews turn slightly golden brown and raisins puff up.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-19.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-20.jpg" alt="halwa" width="48%" />
  • By now the halwa would have absorbed all the ghee and would reach the correct halwa consistency (sticking together into a single mass). Add the cashews and raisins along with the ghee to the halwa. Stir well and turn off the flame.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-21.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-22.jpg" alt="halwa" width="48%" />
  • Enjoy hot.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kasi-halwa-1.jpg" alt="kasi halwa" width="100%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kasi-halwa-2.jpg" alt="kasi halwa" width="100%" />

Notes | FAQ

- Whatever measurements provided are for 1 Cup of dry pulp. If you get more or less dry pulp after grating, adjust the quantity of sugar, ghee, etc. accordingly.
- Lemon extract is added to stop the sugar from crystallizing.
- Adding a small pinch of salt would improve the taste of halwa greatly. But do not add more.
- Do not overcook the halwa. If overcooked, the halwa will solidify after cooling.
- Vegans can replace ghee with melted vegan butter or oil. However the taste of the halwa would differ.