Recipe: Doodhi Ka Halwa
Navratri nourishment is constantly about being solid and trial. So this season, overlook the well known kuttu ka halwa and attempt bottle gourd (Lauki ka Halwa). The sweet-smelling kind of desi ghee and cardamom powder will make you overlook the calorie tally and you will hunger for a greater amount of this simple pastry formula that is absolutely Indian in taste.
Lauki (bottle gourd) 300 gms
Drain 500 ml
Sugar 20 gms
Khoya 5 gms
Kishmish 2 gms
Cashewnuts 2 gms
Saffron 5 strands
Desi ghee 5 gms
Cardamom powder 1 gm
1. Expel the external skin of container gourd (lauki) and grind it.
2. Press to expel overabundance water.
3. Warm 3 grams of desi ghee in a handi.
4. Include the ground lauki and saute for couple of minutes till it begins to get translucent.
5. Presently include drain and mix, till the drain bubbles and begins diminishing.
6. Continue blending as the lauki must be pounded in the drain and the drain gets totally lessened, this may take 20-30 minutes.
7. Presently include sugar and blend till the sugar breaks up totally.
8. Absorb the saffron luke warm water for 10 minutes and add to the halwa.
9. Warm the rest of the desi ghee in a little skillet and once it is warmed, pour over the halwa , blend modestly so that the desi ghee enhance gets injected.
10. You can either sear the raisins and cashew nuts or absorb them luke warm water, once done add to the halwa.
11. Complete with cardamom powder.
12. Serve hot.