Dudhi Halwa - Bottle Gourd Fudge
This is a very quick and yummy, all Indian dessert. If you don't get Khoya, condensed milk should work fine too. Serve it warm with a scoop of vanilla ice cream and your guests will be licking the spoon (and the bowl) clean!
See more on my blog post here: http://www.saffrontrail.com/teratti-paal-mother-of-all-tambram-recipe
Dudhi Halwa - Bottle Gourd Fudge
This is a very quick and yummy, all Indian dessert. If you don't get Khoya, condensed milk should work fine too. Serve it warm with a scoop of vanilla ice cream and your guests will be licking the spoon (and the bowl) clean!
See more on my blog post here: http://www.saffrontrail.com/teratti-paal-mother-of-all-tambram-recipe
Open in Cookpad AppSteps
- 1
In a pan, take a tsp of ghee. Put in the grated dudhi and beetroot. Saute for 2-3 minutes.
- 2
Add the sugar and the milk to the dudhi. Boil them together for around 10 minutes until the dudhi is soft and cooked.
- 3
Put in the khoya, grated nutmeg and keep stirring vigourously until all the water / milk has evaporated. This will take at least 15 minutes. The fudge will be a pale pink colour and will collect into a ball in the corner of the pan. Take it off the flame.
- 4
Remove it into a deep dish. Flatten well with spatula. Once it has cooled a bit, chill it in the refrigerator for 30 minutes. Remove and cut into desired shapes.
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