Ash Gourd Halwa


(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

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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