Thursday, March 28, 2024
ADVT 
Desserts

Bottle Gourd & Zuchini Halwa

By Chef Vicky Ratnani, 28 Apr, 2017 04:19 PM

    Bottle Gourd & Zuchini Halwa By Chef Vicky Ratnani

     

    Serves 4
     

    Ingredients:

     
    4 cups grated bottle gourd (lauki/doodhi/ghia)
    1 Zuchini, grated
    1 cup milk
    2 cup sugar
    ½ cup desi ghee (clarified butter)
    1 tbsp dried cranberries
    2 tbsp pistachio nuts puree
     

    Preparation

     
    In a heavy bottom pan, bring the grated bottle gourd, zuchini and milk to a boil. Reduce the flame and cook till almost done. 
     
    Add the sugar and the ghee and cook further till the ghee leaves the side of the pan. While cooking, keep stirring continuously to avoid burning.
     
    Stir in the dried cranberries and the pistachio puree. Can be served hot and cold.
     
     

    MORE Desserts ARTICLES

    Green Apple and Prune Crumble

    Green Apple and Prune Crumble

    INGREDIENTS:   Pastry Base   • 150 gm low fat margarine  &bul...

    Green Apple and Prune Crumble

    Bahpa Doi Pots de Crème by Chef Chauhan

    Bahpa Doi Pots de Crème by Chef Chauhan
    Enjoy Chef Chauhan’s flavourful take on the classic French dessert, Pots de Crème, a sugary custard.

    Bahpa Doi Pots de Crème by Chef Chauhan

    Choco Mint Brownies

    Choco Mint Brownies
    Delicious, gooey brownies no child – or adult – can resist!

    Choco Mint Brownies

    Tiramisu

    Tiramisu
    Want to try something different this Diwali? You can’t go wrong with this classic coffee-flavored dessert!

    Tiramisu

    Learn how to cut cake equally and have it too

    Learn how to cut cake equally and have it too
    Next time you fight for the biggest pie of the birthday cake, remember this. Scientists have evolved a method that will help share cake between two people in equal pieces and in such a way that no one feels robbed.

    Learn how to cut cake equally and have it too

    Moong Dal Halwa and Kulfi

    Moong Dal Halwa and Kulfi
    Moong Dal Halwa and Kulfi by Ajoy Joshi

    Moong Dal Halwa and Kulfi