|Preparation time||30 minutes|
|Serves||1 1/2 cups|
|Serving Size||1/4 cup|
|Calories Per Serving||Approximately 206 per serving|
2 cups grated ashgourd
2 cups full fat milk reduced to half(see procedure here)
1 cup sugar
pinch of edible camphor
pinch of natural rose syrup(optional)
2 tablespoon ghee + 1 teaspoon
1 tablespoon slivered almond,pistachio and cashew
1 tablespoon raisins
1.Heat 1 tablespoon ghee in a pan and roast the grated ashgourd on high flame stirring continuously until they lose moisture,there shouldn’t be any water collected at the bottom(about 8 minutes).
2.In a separate pan take the nuts and roast them separately in 1 teaspoon ghee and add it to the ashgourd and mix.
3.Now add the sugar and milk and let cook until the mixture loses moisture and starts to come together.Add the camphor and rose syrup and stir once and take off the flame.
Enjoy warm or cold.
Can also be served with ice cream.
You can also use condensed milk instead of the milk to skip the process of reducing down and adds more richness to the dessert as well.
Make sure the water in the pan that oozes from ashgourd is gone otherwise the taste isn’t very appealing.
Since it is a milk product store it in the refrigerator.
You can also soak dates in water and grind them without the water to add to halwa instead of the sugar.