Halwai November 8, 2019

Ingredients:

• 600 g – grated bottle gourd/doodhi bhopla (with the water squeezed out)
• 100 g – almonds, blanched and sliced
• 500 g – Ghee
• 450 g – Sugar
• 400 g – water
• 1/2 g – saffron, dissolved in 1 tbsp Milk
• 2 tbsp – rose water
• 1 sheet silver warq for decoration

Method:

  1. Heat the ghee in a kadai.
  2. Add the grated bottle gourd and saute for over 3 to 5 minutes over a medium flame.
  3. Add the sugar and cook till it melts.
  4. Toss in the almonds and then add the water.
  5. Cook continuously till the mixture begins to harden.
  6. Add the saffron and rose water, and mix well.
  7. Transfer to a greased tray and set it like barfi.
  8. When cool, decorate with the silver warq sheet.
  9. Cut into diamond shapes and serve.