Friday, 31 October 2014

Ash gourd halwa

Preparation time: 1 hour
Cooking time: 1 hour

I am back after a long time, almost 4 months. I hope you people are still with me and have not forgotten me. To make up for the lost time, I am presenting a sweet which is not made very regularly but which is equally delicious, White pumpkin halwa or Ashgourd halwa.
                Ash gourd is also known to have medicinal properties. It is suitable for diabetic people. Helps in reducing common cold, cough, sinusitis. It has cooling property which provides relief from acidity. So guys, head to the market and buy one.
               I would also like to tell, please make sure you have help available at home before starting off to make the halwa. Because grating the pumpkin is strenuous. Also frying the grated part till all the moisture is gone and it turns golden brown requires lot of effort.


Ash gourd, grated: 2 cups
Clarified butter/ Ghee: 1/2 cup
Cashews: 2 tbsp
Raisins: 2 tbsp
Cardamom pods, powdered: 3
Sugar: 1 1/4 cup
Poppy seeds: 1 tbsp


  1. Cut the pumpkin and remove its seeds. Grate and squeeze out the water. Save the water, do not throw it away.
  2. In a kadai, add some ghee and fry cashews, raisins and put aside. 
  3. Add little ghee if required and fry the grated pumpkin till it turns golden brown on low flame. Keep stirring it else it can get burnt.
  4. Now add the saved water, sugar and cardamom powder. 
  5. Cook on low heat till all the water evaporates and pumpkin mixture is dry.
  6. When the mixture turns golden brown add the fried cashews, raisins and poppy seeds.
  7. Remove from flame and turn off the heat. 
  • Tastes good when it is at room temperature, rather than very cold or hot.
  • Can be refrigerated up to a month.