THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Friday, 31 March 2017
GARDUDDE HALVA / ASH GOURD HALVA
I have already posted gardudde halva recipe, sometime back. Gardudde is a slim variety of ashgourd, good for making halva. This recipe is a little different from the previous one. Please do check it and try.
WHAT YOU NEED:
Gardudde /Ash gourd -1
Jaggery - 5 cubes
Cardamom powder - 1 tsp
Raisins - 1 tbsp
Ghee - 1 tbsp
HOW TO MAKE:
Wash Ash gourd, remove it's skin and grate.
Crush jaggery to powder.
Heat a thick bottomed kadahi, put grated Ash gourd and cook on medium heat till all the water content goes.
Now add jaggery, mix well. Then again it becomes watery. Allow to cook till the water disappears. Then it will become thick mass and it will have glossy looks.
Then add ghee and raisins, and cardamom powder., mix well. Put off the stove.