Smell of Shiva - Isha Foundation

Isha Recipes For Healthy LivingAsh Gourd HalvaINGREDIENTS300–400 g Ash gourd(white pumpkin/winter melon)1 cup Ghee10 Cashew nuts1 cup Sugar1 teaspoon Green cardamom powderPREPARATION METHOD1. Peel and deseed the ash gourd and grate it. Squeeze the grated pulp by hand to remove excessliquid or alternatively allow the pulp to sit in a sieve/colander for some time until juice runs out.2. Heat the ghee in a frying pan and sauté the cashew nuts in it until golden brown. Then removethe cashew nuts with a slotted spoon and keep aside until needed.3. To the same ghee, add the grated ash gourd and sauté for 3–4 minutes. Add the sugar andcardamom powder.4. Cook, stirring continuously, until the halva begins to leave the sides of the pan and becomes ahomogenous mass. Add the fried cashew nuts and mix well.TIP: Tastes best warm!Did you know?The term halva in English language use originates from the Arabic helweh, which simplymeans “sweet.” Halva in its many forms is served in many parts of the world, from the MiddleEast and North Africa to Europe and Asia. These confections may be flour-based or nutbutter-based,and there is a wide range of other ingredients from seeds and nuts to fruits andvegetables, depending on region and recipe, but the many varieties have one thing in common:a dense texture and intense sweetness.ISHA FOREST FLOWEROctober 201321