Though the name may sound unusual, this dessert is delicious! It's made with the neutral tasting milk-gourd, called so because of its white inner flesh.
- 4 cups grated milk gourd (known as Lauki/Doodhi in India) - remove skin and seeds before grating
- 6 heaped tbsps ghee / clarified butter (see recipe below) - measure when solid
- 1 cup khoya (see recipe below)
- 2 (400gms each) cans sweetened condensed milk
- 5 green cardamom pods, seeds removed and powdered with a tsp of sugar in a mortar and pestle
- 1/2 cup almonds, blanched and cut into thin slivers
Heat the ghee/clarified butter in a heavy-bottomed (preferably non-stick) pan on a medium flame till warm.
Add the grated milk-gourd to this ghee and stir to mix. Cook, frequently stirring till the milk-gourd turns transparent. Another sign of doneness to watch for is the separation of the ghee from the milk-gourd.
Add the khoya and mix well. Cook for another 5 minutes.
Cook till most of the moisture evaporates from the Halwa, and it turns to a thick pudding consistency. Stir frequently to prevent scorching and burning. When done, turn off the fire and allow to cool until just warm.
Garnish with almond slivers and serve.