Kashi Halwa

Ingredients:

 ash gourd- white pumpkin, petha, pooshnikai
Grated Ash Gourd/Watermelon White Rind - 600 Gms

Milk Powder - 20 Gms

Salt - 1/8 Tsp

Sugar - 300 Gms

Khova/Mawa - 100 Gm crumbled

Saffron - 1 Gm soaked in little hot milk

Cardamom - 4, peeled and seeds crushed

Ghee - 1 Tbsp

Cashewnut Halves - A handful

Raisins - A handful

Method:

Fry cashew nut halves with ghee until golden. Keep aside. 

Mix grated ash gourd or watermelon rind with milk powder, salt and sugar.

Keep aside for 15 mins.

Squeeze out and collect the liquid.

Heat a thick bottom kadai and transfer the liquid into it.

Bring to a boil and simmer until the liquid has reduced to half the volume, stirring occasionally.

Now add the ash gourd or watermelon rind and cook for 10 minutes over medium flame, stirring from time to time.

As the contents start to thicken, add crumbled khova along with soaked saffron and crushed cardamom seeds.

Mix well and allow to cook for another 3-5 minutes.

Add the cashew nuts along with ghee and churn until fat oozes out and the mass becomes sticky.

Garnish with raisins and serve.

 

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