Ash Gourd 2 lbs or about 2 cups grated and drained and squeezed thoroughly
Sugar 1 1/2 cups more if you like it sweeter. (I use 2 cups if I am serving my FIL)
Whole Milk 1 cup
Cream 1/2 cup
Ghee a little over 1/4 Cup
Saffron a few strands soaked in 2 tbsp warm milk
Raisins 1/4 cup fried in ghee.
- Heat the ghee in a think bottomed pan. I generally use my small cooker. It is somehow perfect for this kind of recipes.
- Throw in the grated and squeezed Ash Gourd. Toss well and cook till the vegetable is almost transparent.
- Now throw in the remaining ingredients. Cook till the mixture thickens to a jam like consistency. Finis with the raisins. Serve warm
I prefer to use home made cream, (cream that has been accumulated for a couple of days or so.) the cream that is sold in supermarkets tends be have a higher percentage of fat and a lower percentage of milk solids that the texture of the finished dish gets altered to a great extent and definitely not to my liking. Also if Khoa is available, grated khoa can be used instead of cream. That gives the dish a better finish.
Sending it out to FIL Milk . Dedicating this dish to my Honey.. He loves the dish. It had once happened during Dasara festival that I had as usual prepared this dish and had placed it in front of the deities as offering. Half an hour past the pooja, I see the offering is all gone.. My Honey then started blaming stray cats. We all knew which was that cat. So it is for him