Kashi Halwa (Halwa Made with Poosinikai, Boodida Gummidikaya, Ash Gourd, or White Pumpkin)

Kasi Halwa | Gummidikaya Halwa | Poosanikai Halwa

Kasi Halwa | Gummidikaya Halwa | Poosanikai Halwa
Kasi Halwa | Gummidikaya Halwa | Poosanikai Halwa

I have been meaning to make Kasi Halwa for the longest time but have been putting it off for one reason or the other. This week, when my father got 1 Kg of White Pumpkin/Ash Gourd (known as Boodida Gummidikaya in Telugu or Poosinikai in Tamil, and Safed Bhopla in Hindi & Marathi), I got the perfect chance.

While Dudhi Halwa (Halwa made with Bottle Gourd) is very popular in the West and North of India, in South India it is Kasi Halwa that rules the roost on special occasions. It is easy to make and does not need a lot of time.

Many a time, you will see that Kasi Halwa is bright orange in colour because food colour added to it. I do not like to use food colour and so have used saffron.

Also try my recipes for Gajar Halwa, Apple Cinnamon Sheera, Pineapple Kesari, Rava Kesari, and Banana Sheera (Sapata).

How to Make Kasi Halwa | Gummidikaya Halwa | Poosanikai Halwa

Serves: 4

Time: 45 Minutes


  1. Grated White Pumpkin, Poosinikai or Boodida Gummidikaya – 3 Cups
  2. Sugar – 1.5 Cups
  3. Saffron Strands – 16 to 20
  4. Green Cardamom – 6
  5. Cashews – 12
  6. Ghee – 2 tbsp (vegans can use Oil)

Method to Make Kasi Halwa

  1. Soak in the saffron strands in 2 tbsp warm water.
  2. Peel the green cardamom and pound the seeds to a fine powder.
  3. In a heavy bottomed vessel, heat the ghee.
  4. Break the cashews into quarters and sautee in the ghee till the pieces just start to change colour.
  5. Add the grated poosinikai or boodida gummidikaya.
  6. Over medium heat, stir-fry till the poosinikai softens and the water evapourates.
  7. Add the saffron water, sugar, and cardamom powder.
  8. Mix well.
  9. Over medium heat, stir-fry till the poosinikai absorbs all the water from the sugar.
  10. Turn off the heat.
  11. Serve warm, at room temperature or even cold!


  • Be careful after adding the sugar. Cook till the water released by the sugar is absorbed. The halwa should slide off the spoon.
  • If you overcook the halwa or then cook on a high flame, the sugar will crystalize.
Kasi Halwa | Gummidikaya Halwa | Poosanikai Halwa
Kasi Halwa


  1. Aruna, I love how translucent this halwa looks. I have read how nutritious the ash gourd is, so this is a winner all around…..not to forget YUMMY! I am drooling looking at it!

  2. I have never tasted white pumpkin. I always make yellow pumpkin halwa (pethay ka halwa). I wonder if they taste the same. Your does look very tempting!

  3. I love this one, but I cheat. I great the pumpkin, add milk drain let it drain for about 5mnts, add in milk powder sugar powder as required, it is quite dry in this state, 3 whistles in the cooker thensaute it in ghee, this reduces the effort quite much. I do the same for carrot and beetroot halwa.

I would love to hear your thoughts and suggestions. Do leave me a comment.