December 24, 2010

Sorekaay Halwa (Sticky calabash confection)


What I used: Serves 4
4 cups grated Sorekaay/Calabash/Green Bottle gourd (Remove the seed and fleshy membrane inside. Grate the skin and white matter)
2 cups white sugar (Vegans, substitute this ingredient with brown sugar)
2 cups milk (Vegans, substitute this ingredient with almond milk)
2 tsp condensed milk (Vegans, eliminate this ingredient)
4 tsp ghee/butter/oil
A few saffron strands
½ tsp powdered cardamom seeds
Raisins to garnish

In a thick cooker pan or skillet, add 2 tsp ghee and roast the grated gourd for about 5 minutes on medium-high. 

Add the milk, saffron and sugar; cook it on medium heat for the next 15-20 minutes, until all the water content evaporates and you are left with a thick consistency. 

When it reaches this stage, add the condensed milk, ghee, raisins and cardamom powder. Cook on low, and constantly stir it for about 5 minutes so it does not burn. 

Turn off the heat. Serve it warm as dessert. It tastes great with a scoop of vanilla ice-cream on the side. Enjoy!