Ingredients:
2 to 2 1/2 cups – grated winter melon/ash gourd/ boodkumbalakai
1.5 cups – sugar
4 to 5 strands – saffron
1/2 tsp – elaichi/cardamom powder
1 tbsp – raisins/cashew mixture
2 + 2 tsp – ghee/clarified butter
Method:
Drain out excess water from the winter melon.
Heat 2 tsp ghee in a pan and roast the grated winter melon until it is coated well with ghee.
Pressure cook the grated winter melon for 1-2 whistles, or until cooked completely.
Transfer the contents to the pan and cook on medium heat until all the excess water evaporates.
Saute regularly.
Once the quantity is reduced to three fourth’s, add sugar and mix well.
Cook further, until all the moisture evaporates and the winter melon comes out as a single lump.
It usually takes about 40-50 mins; saute frequently towards the end.
Add elaichi, saffron and mix well.
Roast raisins and cashews in ghee and add to the halwa.
Serve hot.