Kashi Halwa

Ingredients

ash gourd/ white pumpkin- 2 cups, shredded and squeezed

granulated sugar- 1 cup

saffron - a pinch

cardamon- 1

cashews/almonds- 1 tbsp

ghee- 2-3 tbsp

Method:

• Peel the skin and remove the seeds of the white pumpkin. 
• Shred them in a grater. 
• Place the shredded pumpkin in a muslin cloth and gently squeeze the excess water. Save this squeezed water to cook the pumpkin
• Heat a tablespoon of ghee in a heavy bottom pan. Add the cashews and almonds and fry them until golden brown. Remove them from the pan and set aside.
• Add the shredded squeezed pumpkin with 1/4 cup of squeezed water and cook covered until soft on medium flame. Saute and mash the pumpkin regularly to ensure even cooking. 
• Once the pumpkin is well cooked, add 1 cup of sugar and a pinch of saffron.
• After the sugar is added the mixture would leave out water. 
• Cook on a low flame until the halwa thickens and separates from the pan.
• Add the remaining ghee and crushed cardamom and cook the halwa until it leaves the sides.
• Garnish with the roasted cashews and serve hot.