Ingredients:

• 2 cups – grated white gourd
• 4 cups – whole Milk
• 2 cups – Sugar
• 2 tsp – Ghee
• 5 to 6 powdered Cardamoms
• a few strands Saffron
• 10 Almonds or Cashew nuts slivered
• 15 to 20 Raisins

Method:

1. Peel gourds ensuring that no flesh is lost. Cut them into 4 inch long chunks.
2. Grate and squeeze out excess moisture before measuring.
3. In a deep, heavy bottomed pan, heat the ghee and saute the gourd in it till it turns translucent.
4. Add the sugar and boiled milk cooled to room temperature. Reduce the heat to low and stir.
5. Let the ingredients slow cook for as long as it takes for the milk to evaporate, and only the solids are left as little chunks mingling with the gourd.
6. While cooking, add more milk if you think the pudding needs to thicken or is drying out too quickly.
7. Cooking will take 1-2 hours. Make sure you stir the halva frequently so it does not stick to the bottom of the vessel or char.
8. As it thickens, it becomes more difficult to stir.
9. When it is still moist to touch, but not liquid, it is done.
10. Mix in the almonds and raisins and spices. Remove from the heat.
11. Serve hot with puris or polis or cold as a pudding. Garnish with almonds.

Recipe courtesy of Anita Raheja