Home made khoya-2-3Tbsp
1.First thing is grating lauki, wash lauki and peel the outer skin and grate the lauki with the help of a traditional manual grater or with a food processor.
2.Roughly squeeze out the juice from grated lauki by hands.
3.Heat a pressure cooker pan and add ghee and let it melt,when it begins to melt
add grated lauki and fry for 2-3 minutes.
4.When the water begin to evaporate add milk and pressure cook the lauki for one whistle.
5.After taking out the cooker lid,continue cooking in a cooker on a medium heat with out closing the lid stirring occasionally.
6.When the mixture is slowly thickening,add khoya, sugar and cardamom and cook on a low flame stirring continously. This is the crucial time you need to give attention as it will be leaving the oil and ready in any minute.
7.When it begins to leave oil take out of the flame.
8.Heat a small tempering kadai,heat tsp of ghee,when it begins to melt fry cashewnuts and raisins until cashews becomes golden brown and raisins puffs up.
9.Add fried cashews and raisins to halwa and serve hot or cold,both ways tastes nice.
1.I have not added any food colour to the halwa as it as a natural pale green colour from
lauki.If you want bit more colour you can add green food colour,
2.Cooking in pressure cooker saves lot of time and will be done in one pot.
3.Don't add sugar before lauki is properly cooked.
4.It is advisable to fry lauki in ghee to get rid of the raw smell.
5.Make sure to use thick bottom pan and cook on low medium flame.
6.This halwa will keep well 3-4days in the refrigirator.
7.I have used homemade instant khoya,you can also use condensed milk but
reduce or skip the addition of sugar.