Madugula Halwa and Konaseema Kova: Two Town Sweets Worth Knowing

Everyone knows kaja and putharekulu. Fewer people outside Andhra have tasted Madugula halwa or Konaseema kova, and that is a shame, because both are among the most satisfying sweets the state makes.

Madugula halwa

Madugula is a small town in the north of Andhra Pradesh, and its halwa is unlike the bright, jelly-like halwas many people know. It is dark brown, dense and glossy with ghee, cooked slowly until it turns rich and almost chewy, with nuts folded through.

A small piece goes a long way. Our Madugul halwa is made in that slow-cooked style. If you enjoy it, try our Dry fruit halwa too.

Konaseema kova

Konaseema, the green delta of the Godavari, is dairy country, and its kova shows it. Milk is reduced patiently until it thickens and caramelises lightly, then it is sweetened and set. The result is soft, grainy and deeply milky.

We make it in two sizes: Konaseema kova (small) for a quick treat, and Konaseema kova (big) for sharing or gifting.

How to serve them

Both are rich, so serve small pieces at room temperature. Halwa is lovely slightly warmed. Kova is best eaten fresh, within the shelf life on the box, and kept away from heat.

Where they fit in a sweet box

If you are building a festival or wedding tray, one dark sweet and one milk sweet balance each other well. Our dry fruit laddu, kalakand, milk Mysorepak, kova and dry fruit halwa box is built on exactly that idea.