Kasi halwa
Ingredients
White pumpkin - 1 cup (grated)
Ghee - 1 tsp
Cashews - 1 tsp (broken)
Raisin - 1 tsp
Saffron - 1 pinch (kumkumpoo)
Elaachi powder - 1 pinch
Sugar - 1/3 cup
Method
Remove the water in the grated pumpkin and keep the water aside.
In kadai, heat ghee, add cashews and raisin. Fry well.
Now add the drained grated pumpkin and keep mixing in medium flame.
Once the mixture turns dry and transparent, add the water that is being removed from grated pumpkin.
Add saffron, elaachi and mix well.
Once the mixture turns thick, add the sugar and mix well.
Once it turns thick, turn off the flame and serve it hot.
You can also serve it cold by refrigerating it.
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