Do not add water while cooking, it lengthens the process of cooking and reduces taste of the recipe.
- Ash gourd / Boodh kumbalakai - 1 kg
- Sugar - 1 cup
- Elaichi powder / yelakki - 2 pinch
- Raisins / Vana drakshi - 10-12
- Ghee - 1 tbsp + 1 tbsp
- Sooji / Rava - 1 tbsp
- Cashew-nuts - 2-3 broken
Calories - 130 Kcal, Fats - 25.46 grams, Thiamine (B1) - 0.04 mg, Riboflavin (B2) - 0.11 mg, Niacin (B3) - 0.4 mg, Pantothenic acid (B5) 0.133 mg, Vitamin B6 - 0.035 mg, Vitamin C - 13 mg, Calcium -19 mg, Iron - 0.4 mg, Magnesium - 10 mg, Manganese - 0.058 mg, Phosphorus - 19 mg, Sodium -111 mg, Zinc - 0.61 mg
- 1Heat a small pan and dry roast the sooji and set it aside.
- 2Remove the skin and grate the ash gourd. Squeeze the ash gourd and remove the juice. Set it aside.
- 3Switch on the stove on low flame and place a deep bottom pan. Add the squeezed ash gourd, sugar and a tbsp of ghee in the pan and mix well.
- 4The sugar will start dissolving. Keep stirring continuously. Stir until the water starts reducing. Once the water is reduced to almost 2-3 tbsp, add the roasted sooji and mix well.
- 5Cook covered for a minute. Add elaichi powder and mix well. Remove from the stove once a lumpy structure is found. Heat a tbsp of ghee in a small pan and add the raisins.
- 6Once the raisins are fluffy, remove from heat and mix with the ready halwa. Garnish with cashew-nuts.
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