Sorakkai (bottle gourd halwa)

Bottle gourd is a kind of pumpkin family, which is high in water content. It is named as sorakkai, lauki, doodhi according to the regions. More than fruits, the halwa done with vegetables are good. I have done carrot halwa, beetroot halwa except I missed pumpkin(kasi) halwa. This is simple and tastes delicious with less ghee and sugar.

Ingredients:

• Bottle gourd (sorakkai) - 1, grated - 1 cup
• Sugar - 1/2 cup less 2 tbsp
• Milk - 1/4 cup
• Cardamon powder - 1/4 tsp
• Ghee - 1 tbsp

Method:

Peel the sorakkai and grate in a grater. Heat the pan with a tbsp of ghee and add the grated sorakkai.

Saute for 5 minutes, add milk and cover it with a lid and cook till sorakkai is tender this will take 5 to 8 minutes. Remove the lid and keep in a high flame if it is too watery. Add sugar and reduce the flame and keep stirring until you get thick consistency.

If need, fry the cashews in ghee and add to halwa.

Note:

• It may look like watery at final stage, after it cools that would be perfectly OK.
• If you feel more watery add a tsp of cornflour mixed with water and give a nice stir in heat and remove it. 
• I tried adding 1/2 cup of sugar, which was so sweet so I reduced 2 tbsp in ingredients.