Grated Sorekai/Bottle gourd 2 ½ cup
Thick Milk 1 ½ cup
Sugar 1 ½ cup
Cashew & Raisins 8-10
Elaichi/cardamom powder ¼ tsp
Saffron strands 7-8
Ghee 1 cup
Melt ghee in a pan and fry cashew and raisins till golden brown.
Remove them in a separate bowl and keep aside.
Remove excess water from sorekai.
In the same pan along with ghee, fry grated sorekai till water in it dries. You can also cook in a pressure cooker and start frying.
When sorekai or bottleguard is reduced to three fourth the quantity, add milk and keep stirring.
When you see milk is getting evoparated, add sugar and keep frying in low medium flame.
When you add sugar halwa become watery.
Keep frying to avoid burning at the bottom.
When it starts forming one single lump, switch off the flame.
Add cardamom powder, fried cashew raisins and mix. Add saffron strands and serve hot.
Sorekai Halwa is ready to use.
Enjoy preparing Halwa when you have guests or in any festivals.
Use thick bottom pan or nonstick pan to avoid burning. If you want additional taste you can add khova to it. I do not prefer khova as already milk is added to it. You can also add food colour to look more attractive. I avoid artificial colours to make it natural.