Boodida Gummadi Halwa / Ash Gourd Halwa

I am wrapping up this week's "Sweet dishes using Vegetables" themed marathon with a traditional treat. I was planning something for the final dish but the husband who went to shopping on weekend ended up bringing home three varieties of gourds. And
so ash gourd halwa it is.
Ash gourd halwa is one of the easiest halwas that can be prepared without slogging much in the kitchen. All you do is stir now and then until the mixture reaches halwa consistency, keeping the stove on medium. It is hard to mess up recipe even if left to novices, given that attention is paid to the dish. Below is the method for this yummy and simple treat.

Ingredients:
3 cups peeled and grated ash gourd (Don't discard the water oozed.)
8 -  10 tbsp sugar (or according to taste)
2 + 1 tbsp ghee (use generously if calories are not an issue)
1 tbsp cashews & 1 tbsp raisins
1/2 tsp cardamom powder
A pinch of edible camphor
A pinch of saffron strands to garnish

Method:
* Heat a tbsp ghee in a small pan and toast cashews and raisins in it. Remove them with a slotted spoon and keep it aside.
* Add grated ash gourd along with the water that oozed out during the grating process and sugar to a pan. Start cooking on medium flame till all the water evaporates and the gourd gets cooked.
* Next add the remaining ghee to the cooked ash gourd and cook until the ghee gets assimilated into the mixture. Turn off the stove.
* Finally add cardamom, edible camphor and toasted cashews - raisins and mix well. Garnish with saffron strands.

This is going to be my contribution to "Sweet Dishes using Vegetables". Check what other marathoners are cooking at BM #34.

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