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add milk
Material:
1/2 kg young milky pumpkin (or two and a half cups grated milky pumpkin)
2 spoons sajuk ghee
half cup milk
Eat 3/4 cup (a little more if you like)
3/4 cup sugar
1/4 tsp cardamom powder
Almonds, cashews, charola raisins as desired
Action:
1) Remove the peel from the milk and grate it on a medium grater. – Squeeze the grated milk and remove the water. This water can be used in Amati.
2) Heat ghee in a heavy bottom pan and add grated milk to it and fry on medium flame for two to four minutes. Then add milk in it and cover the pan on medium flame and let it cook. Keep stirring in between.
3) Check whether the milk has curdled or cooked properly. Add some milk if necessary. Grind it well and add it; there should not be any lumps. If lumps remain, they should be broken in time.
4) After adding khoya, after some time add sugar, cardamom powder, dry fruits and stir. Keep the flame medium. The sugar will melt and the milk will thicken. When it thickens well, the gas should be turned off.
Halwa tastes great whether hot or cold.
dessert
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