Butternut Squash Halva Recipe

Ingredients:

1 medium sized butternut squash

2 cups whole milk

2 cups sugar

6 Tbsp butter

1/4 cup cashew nuts, split

2-3 cardamom pods, crushed

A few strands of saffron

  1. Peel the butternut squash. Then cut the bottom bulb and take out the seeds. Then cut it in to 4 large pieces. Cut the top part also in to 2 large pieces.
  2. Using a box grater, grate the butternut squash. If loosely packed it yields around 8-10 cups.
  3. Boil the milk, then lower the heat and allow it to reduce to half the quantity or less
  4. Meanwhile, heat 4 Tbsps of butter in a heavy-bottomed vessel on low heat until it is browned and fragrant (i.e., the butter becomes ghee)
  5. Add the butternut squash to the ghee and allow to cook over low flame for about 20 mins
  6. Add the sugar and reduced milk to the squash
  7. Cook until it reaches jam-like consistency
  8. Add the crushed cardamom and mix
  9. Heat the remaining 2 Tbsps of butter in a small pan until it becomes ghee. Throw the cashews in and fry until golden brown
  10. Garnish the halva with cashews and saffron. Serve warm or chilled.