Many a times when we see ghiya or lauki or dudhi in the fridge, we are lost. The question which immediately clicks our brain is “ Ghiya ka kya banau, kaise khatam karu”.
Generally when it is bottle gourd, I love making koftas, or even raita or halwa. You can check my ghiya ke kofte recipe here. Though the recipe takes almost an hour to get ready, however the taste is so yummy, you actually forget that an hour of stiring pain in your arms.
So lets solve your query of how to consume ghiya, with ghiya ka halwa. A delicious and healthy desert, with lots of milk and dry fruits.
Here we go,
- Ghiya (Bottle Gourd) – 1 large (grated)
- Milk – ¾ litre
- Ghee – 1 big spoon
- Sugar – ½ cup
- Almond – ½ cup coarsely chopped
- Raisins – few soaked
- Green Cardamom Powder – ½ tsp
- Roasted Cashews – 10 nos.
- Take a heavy bottom wok and add ghee. Allow it to melt.
- Add grated bottle gourd and sauté till the water from bottle gourd is evaporated. It will take around ten minutes.
- Add half the milk to the bottle gourd and stir continuously on medium flame. It should not stick with bottom of the wok. It will take around fifteen minutes for the milk to evaporate.
- Now add remaining milk to the mixture and stir continuously on medium flame.
- Once the milk is about to evaporate completely, add sugar. Stir continuously for another five minutes.
- Off the flame and add coarsely chopped almonds, cardamom powder and sauté.
- Garnish with cashews and raisins.
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Do not forget to check our unique sweet dish Dhondas and yummy yummy Eggless Dry Fruit Cake !!
This Eggless Dry fruit Cake is very close to my heart……..Today I baked my first cake!!!!
It turned out really well, yummy and delicious.
I had never baked before. My mom used to make vanilla cake, chocolate cake during our childhood days.
This version of cake is really healthy as it contains lots of dry fruits and dates, less of sugar (as compared to other cakes), contains milk and butter. So because the ingredients are healthy…the final product is healthy…..
Here we go,
- All purpose flour – 1 cup
- Dates – 20 (seedless)
- Milk – 1 cup
- Dry fruits – 1 cup (mix of almond, cashew, walnut)
- Sugar – ½ cup
- Baking powder – 1 tsp
- White Butter – ½ cup (homemade)
- Milk skin (Malai) – ¼ cup
- Raisins – few
- Bring milk to a boil with dates. Allow it to cool at room temperature.
- In the meantime, take a big bowl and sieve all purpose flour and baking powder in it.
- Add milk skin and butter. Mix it well for five minutes. Keep it aside
- Now grind milk and dates along with sugar. Grind it to a fine paste.
- Add this paste to all purpose flour and butter mixture.
- Add dry fruits (coarsely crushed) to the mixture.
- Grease the baking tray with oil. Transfer the batter to the baking tray.
- Garnish it with raisins.
- Now bake the cake in convention on 160C for 35 to 40 minutes. You can check after twenty minutes.
- Mine was done in 35 minutes.
The cake is ready!! 🙂
If you like the recipe, leave a comment !!
I am Nidhi. This is my first post @rasoise. I am basically a Punjabi married into a Maharashtrian family. So, I am exposed to two different kind of cuisines on daily basis. My husband loves Punjabi food but never forgets his roots. :p
I am starting here with a typical Maharashtrian dish called Dhondas or Veg Cucumber Cake. When I first saw my mother in law cook a sweet dish with cucumber, I was shocked. I told her I am not going to eat this!!!!!!! :0 But while it was cooking, the smell of it made me change my decision. I was like Ok…I will at least taste it and see how bad it is. And she had specially cooked it for her office colleagues as Ganpatiji’s prasad. 😉
Trust me guys when I tasted the dish, it was one thing I was missing out in this awesome world here.
It is one of the reasons why I thought it is the best dish to start our blog with. Also, cucumber as we all know has lot of health benefits. 🙂
So, here I go with the recipe:
- Rawa 1Kg
- Large Size Cucumber 1Kg
- Jaggery (Gurh) 800 gms
- Coconut 1 Whole
- Ghee 250 gms
- Cashew & Almonds 1 Bowl
- Raisins (White & Black both) 1 Bowl
- Cumin Seeds (Zeera) 3 Tablespoon
- Cardamom (Elaichi) &Nutmeg (Jaiphal) Powder 2 Tablespoon
- Salt 1 Teaspoon
- Turmeric (Haldi) 1 Teaspoon
- Turmeric Leaves 10-12
STEP 1: Preparations
- Peel of the skin from cucumber and grate it. Keep the water of the cucumber as it is. Please do not throw it off.
- Take the coconut. Break it into two halves and remove the fruit from the shell.
- Cut coconut into smaller pieces and out it in a mixer. Add Cumin seeds, Turmeric & Cardamom in the coconut and grind it. Do not add water to help it grind.
STEP 2: Procedure
- Take a big cooking pot (karahi) and add 125gm of ghee in it. It is exactly the half of the total ghee taken. Once the ghee starts to melt, add rawa in it. Sauté till rawa turns golden yellow.
- Remove the rawa from gas and keep it aside in a different bowl.
- Now in the same cooking pot add 1 tablespoon of ghee and grated cucumber. Remember to add cucumber with its water as it is. Sauté the mixture till there is light color change.
- Add coconut mixture (already prepared) in the cucumber. Sauté till the mixture boils.
- Now add Jaggery in the mixture. Sauté till the Jaggery melts completely.
- Once Jaggery is completely melted and mixed into the cucumber, add prepared rawa into the mixture.
- Add salt and dry fruits in the mixture. Let it cook for 15 minutes on slow gas.
- Now take another Pan and apply ghee on all the sides of it. Pour the prepared mixture into this pan. Press gently with your hand to let the mixture settle into the new pan.
- While the mixture is settling, take a serving spoon and use the rear of it to make holes into the settled mixture. Add ghee into these holes. Put turmeric leaves on the top of it and seal with a tight cap.
- Take another bigger pan and heat it on high flame. Put the pan with mixture on the top of it and slow down the gas.
- Cook for one hour on the slow gas.
- Keep The water of cucumber as it is. It adds flavor to the dish.
- If you think that rawa is not cooked in the point no 7, then you can add half cup water and cook till the water dries up.
- Do not use oven for this procedure. As oven will not give you the desired dark color at the base of it.
Hope you guys like it and Happy Cooking 🙂