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| Main ingredients | Ash gourd (petha), Ghee, Milk, Saffron, Sugar, Mawa, Pistachios, Almonds, Cashewnuts, Green cardamom powder, Rose water, Silver warq, Dried rose petals |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 15-20 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 500 grams ash gourd (petha), peeled and grated
- ¼ cup + 2 tablespoons ghee
- 2 cups milk
- A large pinch of saffron
- ¾ cup sugar
- ½ cup grated mawa
- 2 tablespoons slivered pistachios
- 2 tablespoons slivered almonds
- 2 tablespoons slivered cashewnuts
- ½ teaspoon green cardamom powder
- 1 teaspoon rose water
- Silver warq for garnish
- Blanched pistachios, peeled and slivered for garnish
- Dried rose petals for garnish
Method
- Heat ¼ cup ghee in a non-stick pan, add ash gourd and sauté for 3-4 minutes. Add milk, and saffron, mix and continue to cook for 8-10 minutes or till the ash gourd turns soft.
- Add sugar, mix and cook, stirring occasionally, till the sugar melts and the mixture thickens.
- Add mawa, pistachios, almonds, cashewnuts and green cardamom powder and mix well. Add remaining ghee and mix till well combined. Continue to cook for 4-5 minutes.
- Add rose water and mix well.
- Switch the heat off and transfer the halwa into serving bowls. Garnish with silver warq, blanched pistachios and dried rose petals. Serve warm or cold.
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