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
- 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.
- Using a box grater, grate the butternut squash. If loosely packed it yields around 8-10 cups.
- Boil the milk, then lower the heat and allow it to reduce to half the quantity or less
- 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)
- Add the butternut squash to the ghee and allow to cook over low flame for about 20 mins
- Add the sugar and reduced milk to the squash
- Cook until it reaches jam-like consistency
- Add the crushed cardamom and mix
- Heat the remaining 2 Tbsps of butter in a small pan until it becomes ghee. Throw the cashews in and fry until golden brown
- Garnish the halva with cashews and saffron. Serve warm or chilled.