Ingredients:
- Badam (Almonds) blanch & remove skin ½ Cup
- Zafran (Saffron strands) ¼ tsp
- Water 2-3 tbs or as required
- Lauki (Bottle gourd) 1 & ½ kg
- Desi ghee (Clarified butter) 2 tbs
- Elaichi powder (Cardamom powder) ½ tsp
- Sugar 1 Cup or to taste
- Khoya 250g
- Pista (Pistachios) sliced as required
- Badam (Almonds) sliced as required
Directions:
In a grinder,add almonds,saffron strands,water & blend to a thick paste & set aside.
Peel bottle gourd,deseed and grate in a bowl & set aside (approx. 1 & ½ kg).
In a wok add clarified butter & let it melt.
Add grated bottle gourd, mix well & cook for 4-5 minutes,cover & cook on low flame for 15 minutes.
Then remove the lid & cook on medium flame until water dried up (6-8 minutes).
Now add cardamom powder, sugar, almonds paste, khoya, mix well & cook on medium flame until its reduced and leave the sides of pot (30-40 minutes) and keep mixing in between.
To check final consistency,make a small ball to see,if there are no cracks.
On a tray,lined with cling film,press gently and set in a tray while its hot.
Let it set for 4 hours.
Cut in pieces, garnish with pistachios & almonds.
Let it set for 8 hours at room temperature.
Ajza:
- Badam (Almonds) blanch & remove skin ½ Cup
- Zafran (Saffron strands) ¼ tsp
- Water 2-3 tbs or as required
- Lauki (Bottle gourd) 1 & ½ kg
- Desi ghee (Clarified butter) 2 tbs
- Elaichi powder (Cardamom powder) ½ tsp
- Sugar 1 Cup or to taste
- Khoya 250g
- Pista (Pistachios) sliced as required
- Badam (Almonds) sliced as required
Directions:
Grinder mein badam, zafran aur pani dal dein aur blend ker ka paste tayyar ker lein & side per rakh dein.
Lauki ko cheel kar seeds nikal den, aik bowl may grate kar k rakh len (approx. 1 & ½ kg).
Karahi may ghee dal ker melt ker lein.
Grate ki hui lauki dal kar achi tarhan mix karen or 4-5 minutes tak pakayen. Ab dhak kar dheemi ancch par 18-20 minutes kliya paka lein.
Dhakan hata kar darmiyani ancch per pani sukh janay tak paka lein (6-8 minutes).
Elaichi powder, cheeni, badam ka paste aur khoya dal kar achi tarah mix karen or darmiyani ancch per reduce aur pot ki sides chornay tak paka lein (30-40 minutes) aur bech bech mein mix kertay rahein.
Mithai ki consistency check karne k liye aik chota si quantity len or ball banayen. Agar ball smooth banay to mithai ready hai.
Hot mixture ko aik cling wrap lagi hui dish may dal kar phela len or press karen.
4 hours set hunay kliya chor dein.
Cuts lagayen, upar se badam or pista charak deein.
Room temperature per 8 hours set hunay kliya chor dein.
