Ingredients
Lauki 300 gms, Milk 500 ml, Sugar 20 gms, Khoya 5 gms, Kishmish 2 gms, Cashewnuts 2 gms, Saffron 5 strands, Desi ghee 5 gms, Cardamom powder 1 gm
Method
– Remove the outer skin of bottle gourd (lauki) and grate it. Squeeze to remove excess water.
– Heat 3 grams of desi ghee in a handi.
– Add the grated lauki and saute for few minutes till it starts to get translucent.
– Now add milk and stir, till the milk boils and starts reducing. Keep stirring as the lauki has to be mashed in the milk and the milk gets completely reduced, this might take 20-30 minutes.Now add sugar and stir till the sugar dissolves completely. Soak the saffron in luke warm water for 10 minutes and add to the halwa.
– Heat the remaining desi ghee and once it is heated, pour over the halwa , mix moderately so that the desi ghee flavor gets infused.
– Finish with cardamom powder.