Q. u003cstrongu003eCan I store this sweet in the fridge?u003c/strongu003e

Yes. Once set and sliced, store in an u003cstrongu003eairtight container in the refrigerator for 4–5 daysu003c/strongu003e. Let it sit at room temperature for 10 minutes before serving for best texture.

Q. u003cstrongu003eIs this sweet suitable for fasting or vrat?u003c/strongu003e

If you’re following a fast that allows u003cstrongu003efruit, ghee, and cornflouru003c/strongu003e, this halwa is suitable. Just avoid cardamom if spices are restricted.u003cbr/u003eYes! This dragon fruit halwa is completely u003cstrongu003edairy-free except for gheeu003c/strongu003e, and has u003cstrongu003eno milk or condensed milku003c/strongu003e. It uses cornflour and fruit pulp for texture, making it naturally light and cooling.

Dragon Fruit Halwa, How to make Fruit Halwa

This dragon fruit halwa recipe made with cornflour, sugar, and ghee is a refreshing fusion of tradition and tropical flavor. Lightly sweet, jelly-like, and speckled with dragon fruit seeds, it sets beautifully into squares — perfect for gifting, festivals, or when you crave a quick, sliceable Indian mithai.

© Sandyathome by Sandhya Riyaz Ahmed. All content, images, and recipes are original and strictly protected.
Reproduction, copying, or rephrasing in any form is not permitted.

If you’ve ever searched for an easy cornflour halwa, a tropical Indian dessert, or a fruity sweet without condensed milk, this one is for you. It’s naturally colored (if you use red dragon fruit) or soft and elegant with white fruit — a blank canvas for rustic plating and revival charm.

At Sandyathome, this idea isn’t new. Years ago, I made a Tomato Halwa — a sweet, tangy, slightly unusual dish that became one of my early experiments in revival-style cooking. That halwa taught me one thing: fruit doesn’t need to be exotic to shine — it just needs ghee, patience, and a spoon.

A Bite of History

Fruits have always held a place in ancient Indian cooking — not as garnish or afterthoughts, but as central ingredients in sweets, offerings, and ayurvedic blends. From mashed bananas with honey offered in temples, to sun-dried jackfruit cooked into thick puttu or sweetened mango thuvaiyal served at seasonal feasts, fruits were revered for their natural sweetness, cooling energy, and regional richness.

Back then, there was no sugar or refrigeration, yet every fruit was celebrated — steamed, pounded, sun-dried, or stirred with jaggery and ghee.

In this halwa, we carry that memory forward.
By blending dragon fruit — a modern, cooling tropical fruit — with ghee, cardamom, and cornflour, we’re not inventing something new.
We’re modernizing a timeless truth: that fruits belong in our sweets, not just for color, but for comfort, cooling, and revival.

Jump to Recipe

Ingredient Roles in Dragon Fruit Halwa

Ingredient	Role in Recipe
Dragon fruit pulp	Cooling base, speckled look, naturally mild flavor
Cornflour	Gives the halwa its soft, jelly-like structure
Sugar	Sweetener, helps the halwa set and shine
Ghee	Richness, aroma, and gloss
Cardamom powder	Traditional halwa flavoring
Cashews	Adds bite and halwa-like crunch

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Dragon Fruit Halwa, How to make Fruit Halwa

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert, SweetCuisine: Revival Indian, Indian FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Setting Time

hour

A soft, sliceable halwa made with dragon fruit pulp, cornflour, organic cane sugar, and ghee. A tropical twist on Indian mithai, perfect for gifting or festive plating.

Ingredients for Dragon Fruit Halwa

1 cup, 1 White dragon fruit pulp (blend or mash smooth)
¼ cup, ¼ Cornflour
4 to 5 tablespoon, 4 to 5 Water
½ cup, ½ Sugar (Helps halwa set)
2-3 tablespoon, 2-3 Ghee
½ teaspoon, ½ Cardamom powder
1 tablespoon, 1 Cashews (chopped)

Directions to make Dragon Fruit Halwa

Make cornflour slurry:
In a bowl, mix ¼ cup cornflour with 4 to 5 tbsp water until smooth.
Heat ghee and fruit:
In a heavy pan, add 1 tbsp ghee. Pour in the dragon fruit pulp and cook on medium-low for 2–3 minutes.
Add sugar:
Add sugar and stir until it dissolves into the fruit mixture.
Pour in slurry:
Add the cornflour slurry while stirring constantly. Lower the flame to avoid lumps.
Cook until thick:
Keep stirring. It will turn glossy, thick, and start leaving the sides of the pan.
Flavor it:
Add cardamom, remaining ghee, and chopped cashews. Stir until well combined.
Set in tray:
Pour into a greased tray or steel plate. Flatten the top. Let it cool for 2–3 hours.
Slice and serve:
Cut into squares and serve on banana leaf. You can also wrap in parchment paper for gifting.

Notes

1 cup = 250 ml

Directions to make Fruit Halwa with step by step images

Prepare the Dragon Fruit:
Peel the dragon fruit, slice the flesh into cubes, and add it to a blender. Grind into a smooth pulp — no need to strain, as the tiny black seeds add texture and visual appeal to the halwa.
Make cornflour slurry:
In a bowl, mix ¼ cup cornflour with 4 to 5 tbsp water until smooth.
Heat ghee and fruit:
In a heavy pan, add 1 tbsp ghee. Pour in the dragon fruit pulp and cook on medium-low for 2–3 minutes.
Add sugar:
Add sugar and stir until it dissolves into the fruit mixture.
Pour in slurry:
Add the cornflour slurry while stirring constantly. Lower the flame to avoid lumps.
Cook, Thicken, and Flavor the Halwa
Keep stirring the mixture on medium heat. It will gradually turn glossy, thicken, and begin to leave the sides of the pan. Once it reaches this stage, add cardamom powder, the remaining ghee and broken cashews. Stir well until everything is fully combined and the halwa looks shiny and cohesive.
Set, Cool, and Slice
Pour the halwa into a greased tray or steel plate. Flatten the top evenly with a spoon or spatula. Let it cool and set for 2–3 hours at room temperature. Once firm, slice into squares and relish.

Dragon fruit halwa made with cornflour, brown sugar, and ghee, set into glossy squares and served on banana leaf – a traditional Indian fusion dessert recipe by Sandyathome. — Dragon Fruit Halwa by Sandhya Riyaz

Pro Tips to make best Dragon Fruit Halwa

Use fully ripe dragon fruit for a smoother texture and natural sweetness.
Keep stirring after adding the cornflour slurry to avoid lumps and get a glossy finish.
For a firmer, sliceable halwa, use less water in the slurry as mentioned.
Always cook on low to medium flame to prevent scorching and get even thickening.
Let it cool completely before slicing to get clean cuts and avoid stickiness.

Serving Suggestion

Can be enjoyed warm or at room temperature.
Pair with a cup of herbal tea or thinai paal (millet coconut milk) as part of a revival-style meal.

FAQ – Dragon Fruit Halwa

Q. Can I make dragon fruit halwa without milk or condensed milk?

Yes! This dragon fruit halwa is completely dairy-free except for ghee, and has no milk or condensed milk. It uses cornflour and fruit pulp for texture, making it naturally light and cooling.

Q. How to make sliceable halwa with cornflour and fruit?

To make a firm, sliceable halwa, use the right cornflour-to-liquid ratio (¼ cup cornflour with 4–6 tbsp water), stir constantly, and cook until the mixture leaves the sides of the pan and turns glossy.

Q. Can I store this sweet in the fridge?

Yes. Once set and sliced, store in an airtight container in the refrigerator for 4–5 days. Let it sit at room temperature for 10 minutes before serving for best texture.

Q. Does dragon fruit halwa taste sweet naturally or need sugar?

Dragon fruit is mildly sweet but not enough to sweeten halwa on its own. This recipe uses organic cane sugar for balanced sweetness and structure.

Q. Is this sweet suitable for fasting or vrat?

If you’re following a fast that allows fruit, ghee, and cornflour, this halwa is suitable. Just avoid cardamom if spices are restricted.
Yes! This dragon fruit halwa is completely dairy-free except for ghee, and has no milk or condensed milk. It uses cornflour and fruit pulp for texture, making it naturally light and cooling.

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