- - https://www.summerinajar.com -

Kashi Halva

This is made with  Ash gourd (boodukumbalakayi) which Jubilee Farm is growing this year (2017) on a trial basis…see how it grows.

Halva – https://en.wikipedia.org/wiki/Halva

Kashi Halva


  • Ash gourd (boodukumbalakayi) – 4 cups, wash, remove the skin, deseed and grate.
  • Sugar – 1.5 cup
  • Ghee 4 tbsp.
  • Saffron strands – pinch, soaked in 1/4 cup warm water.
  • Cashew 10 pieces, broken into pieces
  • Raisins – 10
  • Cardamom powder – 1/4 tsp


  • Heat 1 tbsp. ghee in a thick bottom pan at low, add cashew and raisins sauté until raisins puff up. Keep the dry fruits aside.
  • Add grated ash gourd to the same pan , sauté until water evaporates and it is tender.
  • Add the remaining ghee, saffron and sugar. mix well
  • Stir the contents continuously until ghee and cooked gourd separate and it becomes jelly like.
  • Turn off the heat, add the dry fruits and cardamom and stir well.


Kashi Halva can be served hot or chilled.