dodhi (calabash) halwa 1kg dodhi (calabash) / carrot grated finely2 litres milk. 1 tin nestle cream 155g1 tin condense milk1 cup sugar½ cup sliced almonds¼ cup sliced pistachios½ teaspoon green colouring2 tablespoon semolina250g butter1 teaspoon fine Elachi (cardomom)
Braise dodhi (calabash) in milk until thick and mushy and milk is all boiled out In a seperate pot melt butter and semolina. Braise until light pink in colour add to the dodhi (calabash). Then add rest of ingredients. Cook on low and stir continuously. dodhi (calabash) is done when ghee (Clarified butter) starts to appear On top and it is fairly dry. Enjoy
INFO & TIPS
I use a little less butter then what recipe calls for.