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:
- Peel gourds ensuring that no flesh is lost. Cut them into 4 inch long chunks.
- Grate and squeeze out excess moisture before measuring.
- In a deep, heavy bottomed pan, heat the ghee and saute the gourd in it till it turns translucent.
- Add the sugar and boiled milk cooled to room temperature. Reduce the heat to low and stir.
- 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.
- While cooking, add more milk if you think the pudding needs to thicken or is drying out too quickly.
- 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.
- As it thickens, it becomes more difficult to stir.
- When it is still moist to touch, but not liquid, it is done.
- Mix in the almonds and raisins and spices. Remove from the heat.
- Serve hot with puris or polis or cold as a pudding. Garnish with almonds.
Recipe courtesy of Anita Raheja