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Watermelon Halwa

It is so soft and chewy, a nice gummy sweet to have on any festive ocassion.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5
Calories 671kcal


  • 1/2 of 1 Watermelon Seedless
  • 1/2 cup Arrowroot powder
  • 1 cup Sugar
  • 1 tsp Cardamom powder
  • 3-4 tsp Ghee Use pure coconut oil instead
  • 1 tbsp Broken cashews and pistachios each


Prep work

  • Grease a glass mold with a tsp of ghee and keep it ready.
    Scoop the watermelon pulp out and blend in a blender well.
    Sieve through a mesh strainer so all the grainy texture can be removed.
    In a glass of juice mix the arrowroot powder in it well keep it aside.

Halwa making process :

  • Heat a wide mouth heavy bottom pan and bring the watermelon juice to a boil now add sugar. Stir well. 
    Once the sugar dissolves reduce flame to lowest. Mix the arrowroot mixture once again thoroughly to make sure there is nothing settled at the bottom only then add the mixture into the watermelon juice with one hand and stirring it well with the other hand. Else it will clump up. (Check video at 2:21 to 2:30).
  • Continuously stir for 4--5 minutes until the mixture evenly thickens and the arrowroot cooks well. 
    When the halwa starts to thicken the heat can be increased to medium and it should be stirred continuously.
    Add a tsp of ghee at a time as the halwa starts to stick to the sides.Try to use a non stick pan so it will not take more than 2-3 tsps.
  • When large bubbles begin to appear add cardamom powder stir it well then add half the broken nuts. Sprinkle the rest of the nuts on the prepared glass tray.
    When the watermelon halwa has thickened enough and attained a glossy sheen it will start forming shapes when falling from the spatula ( check video at 8: 06 - 8: 15) .
    Pour the halwa mixture quickly into the prepared glass tray without disturbing the nuts too much. 
    The watermelon halwa should be of pouring consistency and fall off the pan right away. (check video at 8:23)
  • Allow it to cool down in room temperature for 2 hours at least. Once the halwa cools properly it will shrink, harden and leave off from the sides.
    Then carefully invert on to a plate. It should fall easily without any effort.Use a greased knife to cut the halwa into clean pieces. 
    Halwa / gummy sweet will last for around two days on the counter and for a week in the refrigerator.


Calories: 671kcal | Carbohydrates: 163g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 1574mg | Fiber: 6g | Sugar: 133g | Vitamin A: 7682IU | Vitamin C: 109mg | Calcium: 111mg | Iron: 6mg