DISH NAME : DOODHI HALWA (BOTTLE GOURD HALWA)

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Description

Though bottle gourd halwa may raise eyebrows, it is not so. It is a tasty dessert and if not told, it is difficult to assume that this is bottlegourd.
Khoa / khoya/ mawa are one and the same thing. It is milk reduced to form solids. This reduced milk is used in Indian cooking for both savory and sweet dishes. It has a soft and grainy texture. Though this recipe takes very long to cook, its worth the effort. No shortcut ill give the desired result.

Note

1) Do not add sugar before bottlegourd is cooked.
2) if you do not have khoa, may be add ing milk powder will to an extent make the halwa tasty. Though i have not tried it, i assume milk powder will be a good substitute.
3) I grated the gourd in a food processor after peeling and deseeding.
4) Recipe for khoa is given under "basics" category.
5) Some people add a drop or two of green color to make the halwa visually appealing. I did not add any.

Method

1) Soak saffron strands in warm water.
2) Heat 1 tbsp. of ghee and fry the garnish ingredients, adding raisins at the end. Raisins should puff up. Keep aside.
3) Pressure cook bottle gourd for 3 whistles.
4) When pressure subsides, open and add sugar and cook for another whistle.
5) Heat the remaining ghee and add cooked bottle gourd and khoa (milk solids). Continue frying till the bottle gourd is fried to dry consistency.
6) Add saffron water and continue cooking till all the water has been dried.
7) Add cardamom powder. Mix and remove from fire.
8) Garnish with fried nuts and raisins.

Serving Suggestions

Can be served either hot or cold, depending on the season.