3 cups Ash Gourd, grated
1.5 cups Jaggery, powdered
4 tbsp Ghee
1/4 tsp Cardamom Powder
10 Cashews
Wash, peel and grate the ash gourd and measure it. Don’t discard the juice measure.
Heat 2 tablespoons of ghee in a pan and fry the cashews until light brown color. Take them out of the ghee and set aside.
In the same pan, add the grated ash gourd and fry until the raw smell disappears.
Reduce the flame.
Cover the pan with a lid and let it cook until soft, glossy and transparent.
Once it is cooked, add the powdered jaggery and mix .
Keep stirring till it forms together as a mass and leaving the sides of the pan.
Add remaining ghee, cardamom powder and roasted cashews to the cooked halwa and combine well.
Cook for a minute and turn off the flame.
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