A famous Indian sweet made of lauki and coconut
2 cups (400 gm) grated lauki or ghiya (bottlegourd)
1 cup (200 gm) khoya or mawa
1/2 cup desiccated coconut
3/4 cup (150 gm) ground white sugar
2 teaspoon finely chopped pista (unsalted)
1 1/2 teaspoon cardamom powder
1 tablespoon ghee (clarified butter)
1. Peel and grate lauki.
2. Heat ghee in a pan, add grated lauki and saute over low to medium heat until all water dries off. Remove from heat and keep aside.
3. Heat a heavy bottomed kadhai or pan, add khoya or mawa and saute over low to medium heat for about 5 minutes.
4. Now add sugar and saute until sugar completely melts.
5. Add coconut, cooked ghiya, cardamom powder and stir until mixture starts leaving the side of the kadhai.
6. Transfer into a greased tray.
7. Garnish with pista and allow it to cool.
8. Cut into square pieces and serve.
Cooking time: 40-45 minutes