BOTTLE GOURD HALWA

Method

• Take possession of the peeled and grated doodhi and measure it in packed cups.
• Deposit it in a microwave-safe container. Add a third of the volume of sugar. We used a cup of raw cane sugar for 3 cups of packed doodhi, plus a pinch of salt.
• Set the microwave on high for 10 minutes. Leave the dish uncovered. When the microwave beeps, check the doodhi and stir it around. You can safely keep it going for another eight minutes.
• This dish oozes so much liquid, you can't burn it.
• Another beep, another check. After the liquid is down to 1/4 cup, check every three minutes, until you have very little liquid left - a tablespoon or two.
• We stopped at 20 minutes total. Add 1.5 tablespoons of ghee/butter (no oil, please). Vegans can use transfat free margarine, or skip the fat altogether.
• Cook for another four or five minutes until it smells all yummy and looks creamy. You should not see more than a teaspoon of liquid. Take it out, add ½tsp rose water and three shelled and powdered green cardamoms.
• Take another teaspoon of ghee, add 3 tbsps. broken cashews to it. Microwave uncovered on high for 40 seconds. Check at 30. The cashews should be golden. Add them to the halwa. Traditonally, toasted chironji/charoli nuts are added to this dish.
• Add 10-15 golden raisins to the same bowl, microwave for 30 seconds (check at 20, they turn to toast in an instant). Add them to the halwa.