Doodhi Halwa

  • 1 kg doodhi
  • 1 1/2 litre milk
  • 400-500 gm sugar
  • elaichi powder (cardomon)
  • saffron few flakes
  • 1 tbsp ghee

Method

  • Peel and grate Dudhi
  • Put milk and dudhi in a heavy saucepan.
  • Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens.
  • Add ghee, elaichi, saffron and colour.
  • Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
  • Serve hot, decorated with a chopped almond or pista.