Ash Gourd Halwa Recipe – Traditional Indian Sweet with Cashews & Saffron

Last Updated on 2 months by Neha Deshmukh

Ash Gourd Halwa Recipe – Traditional Indian Sweet with Cashews & Saffron

Introduction

There’s just something so comforting about a warm bowl of halwa, isn’t there? It’s the kind of dessert that feels like a hug from the inside. This Ash Gourd Halwa (also known as Petha Halwa) is a little different from the more common carrot or semolina versions, but trust me, it’s equally delicious! I first made this when my grandmother was visiting, and she guided me through the process – it instantly became a family favorite. It’s subtly sweet, wonderfully fragrant, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Ash Gourd Halwa is a delightful treat for so many reasons. It’s a unique and flavorful take on a classic Indian dessert. It’s also a fantastic way to use ash gourd, a vegetable that’s often overlooked. Plus, the combination of saffron, cardamom, and crunchy nuts makes it truly irresistible. It’s perfect for festivals, special occasions, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this delicious halwa:

• 315 grams ash gourd (white pumpkin), peeled, deseeded, and grated (about 1 cup grated pulp)
• 1 tablespoon ghee (clarified butter)
• 12-15 cashews
• 0.5 tablespoon raisins
• 0.5 cup sugar
• 1 pinch saffron strands
• 1-2 tablespoons ghee
• 0.25 teaspoon green cardamom powder

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Ash Gourd (White Pumpkin) – Choosing & Preparing

Look for a firm ash gourd that feels heavy for its size. The skin should be smooth and free of blemishes. Grating it can be a little tricky – I find a box grater works best. You’ll need about 1 cup of grated pulp for this recipe.

Ghee – The Importance of Clarified Butter

Ghee is essential for that authentic halwa flavor. It adds a richness you just can’t get with regular oil. If you’re unsure what ghee is, it’s clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Saffron – Quality & Blooming

A little saffron goes a long way! Use good quality saffron strands for the best color and flavor. To bloom the saffron, soak it in 1 tablespoon of warm milk or water for about 15-20 minutes. This releases its beautiful color and aroma.

Cashews & Raisins – Roasting for Flavor

Roasting the cashews and raisins really elevates the flavor of the halwa. It brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Sugar – Adjusting Sweetness Levels

I’ve used ½ cup of sugar in this recipe, but you can adjust it to your liking. If you prefer a less sweet halwa, start with ¼ cup and add more as needed.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom has a much more potent aroma than store-bought powder. If you can, grind your own cardamom pods for the best flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Peel, deseed, and grate the ash gourd. You should have about 1 cup of grated pulp. Set this aside.
2. Heat 1 tablespoon of ghee in a pan over medium heat. Add the cashews and fry until they turn golden brown. Then, add the raisins and fry until they puff up. Remove them from the pan and set aside.
3. In the same pan, add the grated ash gourd. Cook it on low heat for about 15 minutes, stirring occasionally, until the raw smell disappears. If the mixture starts to dry out, add a tablespoon or two of water.
4. Now, add the sugar and the bloomed saffron (along with the milk/water it was soaking in). Cook for another 10 minutes, stirring constantly, until the mixture thickens.
5. Add the remaining 1-2 tablespoons of ghee and sauté until the halwa starts to leave the sides of the pan. This is a sign that it’s almost ready!
6. Turn off the heat. Stir in the cardamom powder, fried cashews, and raisins.
7. Let the halwa cool slightly before serving it warm or at room temperature.

Expert Tips

Here are a few tips to help you make the perfect Ash Gourd Halwa:

Achieving the Right Halwa Consistency

The halwa should be thick and slightly sticky, but not too dry. If it’s too thick, add a splash of milk or water. If it’s too thin, continue cooking for a few more minutes.

Preventing the Halwa from Sticking

Ash gourd halwa tends to stick to the bottom of the pan. Use a heavy-bottomed pan and stir frequently, especially towards the end of cooking.

Enhancing the Saffron Flavor

Blooming the saffron is key, but you can also lightly crush the saffron strands before soaking them to release even more flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ash Gourd Halwa

Substitute the ghee with coconut oil or any other vegan butter alternative.

Gluten-Free Ash Gourd Halwa

This recipe is naturally gluten-free!

Spice Level Adjustment – Adding a Hint of Ginger

My friend, Priya, loves adding a tiny bit of grated ginger (about ½ teaspoon) along with the ash gourd for a warm, spicy kick.

Festival Adaptations – Diwali & Special Occasions

During Diwali, I like to garnish the halwa with a few silver varak (edible silver leaf) for a festive touch.

Serving Suggestions

This halwa is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s also lovely with a cup of warm milk or masala chai.

Storage Instructions

Leftover Ash Gourd Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Ash Gourd and what does it taste like?

Ash gourd, also known as white pumpkin, has a very mild, almost neutral flavor. It’s incredibly versatile and takes on the flavors of the ingredients it’s cooked with.

Can I make this halwa with a different type of gourd?

You can try using other gourds like bottle gourd (lauki), but the flavor and texture will be slightly different. Ash gourd gives the best results for this particular halwa.

How can I tell when the halwa is cooked perfectly?

The halwa is cooked perfectly when it thickens, starts to leave the sides of the pan, and has a slightly sticky consistency.

Can I use powdered sugar instead of granulated sugar?

While you can use powdered sugar, granulated sugar is preferred as it helps create the right texture. If using powdered sugar, reduce the quantity slightly.

How do I store leftover Ash Gourd Halwa?

Store it in an airtight container in the refrigerator for up to 3-4 days.

Is saffron essential for this recipe? Can I skip it?

Saffron adds a unique flavor and beautiful color to the halwa, but you can skip it if you don’t have it. The halwa will still be delicious! You could add a tiny drop of yellow food coloring if you want to mimic the color.