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

Last Updated on 3 months by Neha Deshmukh

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

Hey everyone! If you’re looking for a sweet treat that’s a little different, yet incredibly comforting, you have to try this Ash Gourd Halwa. It’s a recipe my grandmother used to make, and honestly, it’s a taste of home for me. It’s surprisingly easy to make, and the delicate flavour is just divine. Don’t let the ash gourd fool you – this halwa is pure magic!

Why You’ll Love This Recipe

This Ash Gourd Halwa (also known as Petha Halwa) is a delightful Indian dessert that’s perfect for festivals, special occasions, or just when you’re craving something sweet and wholesome. It’s subtly sweet, beautifully fragrant with saffron and cardamom, and has a lovely, slightly grainy texture. Plus, ash gourd is a really healthy ingredient, so you can enjoy this treat with a little less guilt!

Ingredients

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

• 1 cup white pumpkin / ash gourd (about 200g)
• ½ cup sugar (100g)
• 3 tablespoons ghee (45ml)
• 1 tablespoon cashews (15g)
• ⅛ teaspoon saffron (a pinch, about 8-10 strands)
• ¼ teaspoon cardamom powder (1g)
• A very tiny piece of edible camphor (bhimseni camphor)

Ingredient Notes

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

• Ash Gourd/White Pumpkin: You can use either ash gourd (petha) or white pumpkin. Look for one that feels heavy for its size, indicating it’s full of water.
• Ghee Quality: Ghee is key to that rich flavour. I prefer using homemade ghee, but a good quality store-bought ghee works wonderfully too.
• Saffron Grade: Use good quality saffron for the best colour and flavour. Kashmiri saffron is considered the best, but any good quality saffron will do. A little goes a long way!
• Edible Camphor: This is a bit of a unique ingredient! It adds a lovely cooling aroma and is traditionally used in this halwa. You can find it at Indian grocery stores or online. Make sure it’s specifically labelled as edible camphor – it’s different from the camphor used for medicinal purposes. A tiny piece is all you need – seriously, tiny!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the seeds and skin from the ash gourd. Then, grate the flesh using a grater. Don’t worry about being too neat!
2. Now, strain the grated ash gourd using a muslin cloth to remove excess water. This is important for getting the right texture. Reserve 1 cup (240ml) of the strained pulp and about ¾ cup (180ml) of the collected water.
3. Heat 1 tablespoon of ghee in a heavy-bottomed pan. Add the strained ash gourd and sauté for about 3 minutes on low heat. This helps to remove any raw smell.
4. Add the saffron strands and the reserved water. Cover the pan and cook until the mixture thickens and the water evaporates. This usually takes about 10-12 minutes.
5. Stir in the sugar and continue to cook until the mixture becomes sticky and glossy. Keep stirring to prevent it from sticking to the bottom of the pan.
6. Add the cardamom powder, the tiny piece of edible camphor, and the remaining 2 tablespoons of ghee. Fry the cashews in the remaining ghee until they turn golden brown and then mix them into the halwa.
7. Cook until the halwa leaves the sides of the pan and develops a frothy texture. This is how you know it’s ready! Remove from heat and let it cool before serving.

Expert Tips

• Patience is key! Cooking the halwa on low heat and stirring frequently prevents burning and ensures even cooking.
• Don’t skip straining the ash gourd. This step is crucial for achieving the right consistency.
• Adjust sweetness to your liking. You can add more or less sugar depending on how sweet you prefer your halwa.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. Coconut oil can also work, but it will impart a slight coconut flavour.
• Sugar Substitutions: You can use jaggery or coconut sugar instead of refined sugar for a healthier option.
• Spice Level: If you love cardamom, feel free to add a little more! A pinch of nutmeg also works beautifully.
• Festival Adaptations: During Diwali, I like to add a few chopped almonds and pistachios for extra richness. For Holi, a touch of rose water adds a lovely floral aroma.

Serving Suggestions

This Ash Gourd Halwa is delicious on its own, but it’s also lovely served with a dollop of fresh cream or a sprinkle of chopped nuts. It’s a perfect dessert after a hearty Indian meal.

Storage Instructions

You can store leftover halwa 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 its health benefits? Ash gourd is a winter squash known for its cooling properties and high water content. It’s believed to be good for digestion and overall health.
• Can I make this halwa ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have melded together.
• What is edible camphor and where can I find it? Edible camphor (Bhimseni camphor) is a natural resin with a cooling aroma. You can find it at Indian grocery stores or online.
• How do I know when the halwa is cooked perfectly? The halwa is ready when it leaves the sides of the pan and has a frothy texture.
• Can I use a different nut instead of cashews? Absolutely! Almonds, pistachios, or even walnuts would be delicious.

Enjoy making this delightful Ash Gourd Halwa! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!