Ingredients:
- Boodhkumbalakai/Ash gourd - 2 bowl
- Sakkare/sugar - 2 bowl
- Khova - 100 gms
- Ghee - 1/2 bowl
- Godambi/Cashews - 10
- Ona drakshi/Raisins - 3 to 4 sp
- Ellakki/cardomam - 4 (powdered)
Method:
- Peel of the skin and grate boodhkumbalakai/ash gourd. Gently press grated ash gourd to remove excess water. Now the grated ash gourd is fried in a thick bottom pan till they are cook.
- Add sugar and stir frequently. care should be taken to see that its not stick to the bottom.
- Meanwhile Separately fry cashews and raisins in ghee till cashes are light brown and raisins are puffed well.
- Once sugar dissolved completely, gradually the mixture of grated ash gourd in sugar will began thicken.
- Add ghee and stir well and continue to cook on medium flame. (The quantity of ghee and sugar can be adjusted as per requirement)
- Add khova, mix well and continue to cook, you will see that ghee is separated at edges.
- Add ellakki/cardamom powder and fried cashews and raisins, mix well and serve.
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