July 28th, 2011
Today we are making doodhi ka halwa. I am learning how to make it from my MIL.
2 large doodhis,
3-4 cups of sugar,
about 1 or 2 cups milk,
3-4 tbsp fresh cream (malai),
2 tbsp ghee
for garnishing: cashews cut in halves (sliced lengthwise)
I peeled, grated the doodhi (2 big ones), core removed because of the seeds.
Now put it in a large pot (non-stick preferably) and put about 3 cups sugar for 2 large doodhis. Put lots of malai, ghee, and milk.
I think the milk will curdle to form little balls.
Cook on high heat for sometime stirring constantly. Towards the end, when all the liquid has evaporated, it will start looking shiny, and the ghee will separate out. That’s when its done.
Stir in the cashews. Yummy! One of my favorites!
This can be relished hot or cool.