June 5, 2011

Sorekaay paaysa / Calabash sweet porridge

What you need: Serves 6-8
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)
4 cups milk (Vegans, substitute this ingredient with almond milk)
1 cup water
4 tsp khova or condensed milk (Vegans, eliminate this ingredient)
4 tsp ghee/butter/oil
A few saffron strands
½ tsp powdered cardamom seeds
A few cashews and 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 a cup of water and bring it to a simmer. This will soften the gourd.

Add milk, saffron and sugar; cook it on medium heat for the next 15-20 minutes on low.

Grate the khova and add it into the simmering mixture. Sprinkle the cardamom and garnish it with butter/ghee roasted raisins. ghee, raisins and cashews. Serve it warm as dessert or chill overnight. Enjoy!