Winter Melon Halwa (Petha Halwa)

Step 1: Prepare the Winter Melon

Wash the winter melon thoroughly. Cut it in half, then scoop out and discard all the seeds and the soft pith from the center. Carefully peel off the tough outer green skin. Grate the melon flesh using the larger holes of a grater.

Step 2: Cook the Grated Melon

Transfer the grated winter melon along with its natural water into a pot. Bring it to a boil on high heat. Once boiling, reduce the heat to medium, cover the pot, and let it cook for 10 minutes, stirring in between. Then, uncover and continue cooking until all the water has evaporated and the melon is soft and cooked through.

Step 3: Roast the Semolina

In a separate pan, dry roast 2 tbsp of semolina on low heat for 2 minutes. Add 1 tbsp of ghee and continue to roast for another 2 minutes until it's fragrant and lightly golden. Remove from the pan and set aside.

Step 4: Combine Ingredients

To the cooked melon in the pot, add a pinch of green cardamom powder and a pinch of saffron, and mix. Add the roasted semolina and stir to combine. Then, add 1/2 bowl of sugar. Cook on low heat, stirring until the sugar dissolves completely.

Step 5: Sauté the Halwa (Bhunai)

Add 2 tbsp of ghee to the halwa. Increase the heat to medium-high and cook, stirring continuously. This process, known as 'bhunai', is crucial for the texture. Cook until the mixture thickens and starts to come together.

Step 6: Fry the Nuts

In a small pan, heat the remaining 1 tbsp of ghee. Add the cashews and dried coconut slices and fry on low heat until lightly golden. Add the raisins and fry for another 30 seconds until they plump up.

Step 7: Final Assembly

Add the fried nuts, 1 tbsp of coconut powder, and 1 tbsp of dry milk powder (if using) to the halwa. Mix well. Add a few drops of Kewra water for aroma. Turn the heat to high and cook for a final 5 minutes, stirring constantly until the halwa forms a single mass and ghee starts to separate from the sides.

Step 8: Serve

Once the halwa is ready and has a thick, non-sticky consistency, turn off the heat. Transfer it to a serving bowl. The Winter Melon Halwa is ready to be served warm.

• Use the larger side of the grater for a better, more distinct texture in the halwa.

• Do not use too much Kewra water as its strong fragrance can overpower the other flavors.

• The halwa is ready when it starts to come together as a single mass, moves around the pot easily, and ghee begins to separate from the sides.

• If you don't want to add semolina or dry milk powder, you can skip them.

• For a richer, khoya-like flavor, add 1-2 tablespoons of dry milk powder.

• You can use oil instead of ghee, but ghee provides a more authentic and richer flavor.

• Other nuts like almonds or pistachios can be used.