4 cups grated milk gourd - remove skin and seeds before grating
6 heaped tbsps ghee/ clarified butter
1 cup khoya
2 (400gms each) cans sweetened condensed milk
5 green cardamom pods, seeds removed and powdered with a tsp of sugar in a mortar and pestle
1/2 cup almonds, blanched and cut into thin slivers
Method
Heat the ghee/ clarified butter in a heavy-bottomed (preferably non-stick) pan on a medium flame till warm.
Add the grated milk-gourd to this ghee and stir to mix. Cook, stirring frequently till the milk-gourd turns transparent. Another sign of doneness to watch for is, the separation of the ghee from the milk-gourd.
Add the khoya and mix well. Cook for another 5 minutes.
Now add the sweetened condensed milk, cardamom powder and mix to blend.
Cook till most of the moisture evaporates from the Halwa and it turns to a thick pudding consistency. Stir frequently to prevent scorching and burning. When done, turn off fire and allow to cool till just warm.
Garnish with almond slivers and serve.
