Thursday, 4 June 2015

DOODHI HALWA / BOTTLE GOURD HALWA





DOODHI HALWA / BOTTLE GOURD HALWA

INGREDIENTS

Tender doodhi / bottle gourd peeled and thickly grated (do not use the central seeds)
1 cup
Milk
2 – 3 cups
Sugar
5 – 6 tbsp
Ghee / clarified butter
2 tbsp
Mix dry fruits roughly chopped (almonds, cashews, raisins)                             
1 tbsp
Kesar / saffron
Few strands
Salt
A pinch
Green food colour
Less than a drop

METHOD:

1.       Heat ghee in a heavy bottomed pan. Lightly fry the dry fruits, remove and keep till further use.

2.       Add the grated doodhi, sauté it in ghee till the water starts to evaporate.


3.       Add 1 cup milk, bring to boil, cover and simmer till the milk is absorbed.

4.       Add in the remaining milk as needed. The milk should be enough to cook the bottle gourd but still not remain watery. So add the milk gradually in batches.


5.       In case the milk solids separate while cooking, do not worry. Make sure the moisture is completely absorbed.


6.       Add in the sugar and food colour and mix. The colour is not to make the halwa green but just to enhance the shade, so it should be just a touch / hint of colour.

7.       The entire halwa will get runny again.

8.       Just cook and dry up. It should be the consistency where it falls in blobs when dropped with a spoon.


9.       Add in the dry fruits and kesar. Keep a few strands for garnishing.





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