Dodhi No Halwo ( Large White Ash Gourd Halwa ) Parsi Bhojan
|White pumpkin||2 Kilogram|
|Sugar||1 1⁄2 Kilogram|
|Milk||1 1⁄2 Liter|
|Thick cream||1⁄2 Liter|
|Green food color||7 Drop|
1. Skin the pumpkin and grate the flesh discarding all woolly pulp and seeds. Squeeze the grated flesh between both your palms and allow the juice to trickle out.
2. Place the pumpkin in a heavy based pan along with the juice and cook till soft. Add milk and stir with a wooden spoon over a medium flame. Keep stirring non-stop till the pumpkin begins to soften and the milk evaporates. Add cream, sugar and the cardamom seeds and stir over a low flame till the mixture thickens and is the consistency of marmalade. When soft and sweet to the taste, remove the pan from the fire and add the green colouring and mix well.
3. Pour into a dish, decorate with fried almond and pistachio slices and refrigerate.