. Squash Halwa
Serves 5
Serves 5
Ingredients
1 kg squash
6 tbsp poppy seeds (khus khus)
½ cup jaggery (organic)
seeds of 4 green cardamoms (elaichi)
½ cup ghee optional
250-300 gm khoya – grated
2 tbsp chironji
2 tbsp raisins (kishmish)
GARNISH
a few green pistachios and kaju – blanched and sliced
1 kg squash
6 tbsp poppy seeds (khus khus)
½ cup jaggery (organic)
seeds of 4 green cardamoms (elaichi)
½ cup ghee optional
250-300 gm khoya – grated
2 tbsp chironji
2 tbsp raisins (kishmish)
GARNISH
a few green pistachios and kaju – blanched and sliced
Method
* Peel & chop squash into small pieces.
* Peel & chop squash into small pieces.
* Clean and wash the poppy seeds well.
* Place the squash in a cooker with ¼ cup water and give 2 whistles, remove from heat.
* Place the cooked squash in a kadhai and mash it with a kadchi. Add the poppy seeds, crushed cardamom seeds and saffron. Cook on medium heat till water evaporates and the pumpkin turns dry.
* Add the jaggery and stir till dry. Cook, stirring for 5 minutes.
* Add ghee and cook for 10 minutes on low heat
* Add the khoya, raisins and chironji. Mix well.
*Garnish with pistachios, Kaju
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