By Shreya Sarpal
January 25, 2026
Kashi halwa is a silky South Indian dessert made with ash gourd, ghee, and sugar. Slow-cooked to a translucent shine, it offers a clean sweetness and luxurious, melt-in-mouth texture.
3 cups ash gourd, grated and squeezed 1 cup sugar ½ cup ghee ¼ tsp cardamom powder 2 tbsp chopped cashews
Heat half the ghee in a heavy pan and sauté the grated ash gourd until the moisture evaporates.
Add sugar and cook slowly, stirring as the mixture turns glossy and translucent.
Gradually add remaining ghee, stirring continuously for a smooth, rich texture.
Mix in cardamom powder and continue cooking till halwa leaves the pan sides.
Garnish with roasted cashews and serve warm or at room temperature.