Zucchini is a summer squash and a flexible veggie, really soothing and rejuvenating…which is an international veggie when turned over into a Indian sweet, I am damn sure you will be amazed to taste this in a truly desi halwa roop. It’s rare to have vegetables with khoya that can be a lead roles in desserts, amazingly zucchini is one of them.
You don’t need to wait for an occasion to savor the sweet and creamy zucchini halwa as it can be prepared at home in just few minutes and doesn’t require any expert cooking skills, however quite scrumptious and lip smacking. This recipe takes its taste and texture to next level with the use of khoya and while ghee provides irresistible aroma.
It is actually a conventional dessert that everyone includes a reason, like, some for flavour, some for the amazing benefits of khoya and a few for the cozy experience it instils on a sunny day.
Here the simple recipe goes…
Category : Dessert
Servings : 2
- 1 zucchini….grate and squeeze out the water…yields nearly 1 and 1/2 cup
- 1/4 cup sugar (add more or less as per your taste)
- 1/4 cup khoya
- 3 tbsp of ghee
- 2 tsp of chopped cashews or almonds
1. Take one zucchini, wash, peel, grate and squeeze out the water completely. Don’t discard the peels as you can make a delicious and healthy Pachadi(chutney). Check out the recipe in NOTES.
2. Heat the ghee and add grated zucchini. Saute for 5 minutes over medium flame or until the raw smell goes off. Then add sugar, mix well and bring the mixture to boil.
3. When it starts boiling, add khoya and stir continuously to prevent sticking. When khoya melts, reduce the flame to low and cook until almost moisture is evaporated, it takes approximately 5 to 6 minutes. Add cashews or almonds, mix and turn off the flame.
4. Delicious and mouth watering halwa is ready. It can be served warm or cold, tastes great either way.
The halwa tastes excellent with a scoop of vanilla Ice cream too.
Squeeze out the water from grated zucchini completely…this is the most important step, otherwise you will end up cooking for a long time.
You can substitute khoya with condensed milk but decrease the quantity of sugar.
You can add a pinch of cardomom powder too. But it’s purely optional.
Don’t discard the peels, you can make a delicious pachadi(chutney).
Here the recipe goes ….
ZUCCHINI PEEL PACHADI
Zucchini peels, fresh grated coconut, green chillies, salt, onion, garlic pods,roasted peanuts and a little tamrind.
Oil, mustard seeds,a few curry leaves and finely chopped onion
Saute all the above said ingredients under ingredients’ list till dry. Then allow the mixture to cool and grind to a paste.
Then temper the mustard seeds and saute the onions, add to the chutney, mix and a healthy pachadi is ready. This pachadi goes well with rice, idli, dosa and chapati too. See the pictorial below.
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HAPPY COOKING… JYO.