(From A Taste of Well-Being book)
• Ash gourd (winter melon), peeled, grated: 300-400 g
• Ghee: 1 cup
• Cashews: 10
• Sugar: 1 cup
• Green Cardamom powder: 1 tsp
Method:
1. Squeeze the grated ash gourd pulp by hand to remove excess liquid or, alternatively, allow the pulp to sit in a sieve/colander for some time until the juice runs out.
2. Heat the ghee and sauté the cashews in it until golden brown. Remove the cashews with a slotted spoon and keep aside until needed.
3. To the same ghee, add the grated ash gourd and sauté for 3-4 minutes. Add the sugar and cardamom powder.
4. Cook, stirring continuously, until the halwa begins to leave the sides of the pan and becomes a homogenous mass. Add the fried cashews and mix well.
5. Cool and serve.
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A Taste of Well-Being, packed with recipes from the Isha Yoga Centre kitchen, is a book that will help you discover the potential that lies within you and the joy you can derive from the simple act of eating.
Interwoven throughout the book are Sadhguru’s insights into digestion, nourishment, classification of foods and more.
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