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Sugar Free Kadoo Ki Halwa

Alright there is a story behind this halwa right here, This is another archive picture among many that is finally getting told about. I am getting to to nearly all of them and there were about 40 something pictures that I had went through. No I did not make these all at once and my fridge can’t hold so many things, I am not crazy. Even comercial size refridgerators and freezers there is no way that you can store a lot of things without the food going bad before you have a chance on making the actual dishes or deserts.

I got the actual recipe from an Indian blog that has been gone a long time ago I tried it once and made it my way. I never copy off of anyone else. Besides it is unethical. I know people who this happened to and this is not right at all. And I know one African blogger who will really go after someone if they try to steal her work and she would do it too and I really do not blame her at all. The type of kadoo which means squash is called bottle gourd or even marrow. This is even populart not only to use as a sweet but also as a main dish with either chana ki dal or meat.

Take 1 kadoo which is green on the outside and white on the inside and cut it in half. You scoop out the seeds on the inside and you can loosen it with a teaspoon or a potato peeler around the edges and then it is easier to remove the seeds. Take the potato peeler and peel the green skin off of the kadoo itself on the outside and then rough chop it and get out the food processor. The disk has a grating part on one side and a slicing part on the other. You want the grating side and remove the chopping blade from the middle. Add 1 pice at a time until there is no more of the kadoo left to grate. You can use the knuckle shredder if you like which mine is flat for easy storage instead of the box type. It is up to you but the food processor is a lot faster.

Now you will need to add to a wok on high heat either 1oz of either corn canola or vegegtable oil or 4 tbs of butter ghee. Let that get hot and add up to 15 nuts of your choice. What I mean are either almonds, pistachios, cashews ot peanuts. Roast them in the oil then remove and crush them in the mini food processor then readd back to the wok and add the grated kadoo. Stir and and add also if you want 1 handful of unsweetened grated coconut or dessicated coconut. You can also add 4 dates chopped or 1 handful of raisins. Stir and add 1/4 cup of either agave nectar, sugar free syrup or monkfruit sweetener. Add 1 quart or 1 liter of milk with 1 1/2 pint carton of heavy whipping cream or you can add half and half from instead. Also you can add 1/2 cup of water, 4 handfuls of full fat powdered milk such as nido and Hooshier Hill heavy cream powder instead of the milk, heavy whipping cream or half and half. On high heat continue to stir until the mixture gets hot then turn it down to low to avoid scorching and continute to stir until the kadoo is cooked in the milk and the mixture dries up. Add 3 cardamoms mashed crushed in a mortar and pestle, 1 drop each of alcohol free rose and kerwa essence. Stir some more until the mixture looks like one big blob and pulls away from the wok itself. Take a pyrex dish and line it with parchment paper and spray it with cooking spray and add the halwa and spread it out all over the bottom with a spatula. Let it cool and place it in the refridgerator to chill.

When I make this Mr. Riaz dosn’t even let me out of the house with this. He becomes selfish. Don’t ask me, go and ask him. He is my offical taste tester and he eats everything nearly every recipe here in my blog except some of my African dishes that contains stockfish because he can’t stand the smell. I do convince him to give it a try which he does and he said if there where no stockfish used in it he would have eaten the whole pot. This guy is absolutly nuts lol which is so funny. I hope you will enjoy making this for your family tonight Inshallah and please let me know how it turns out.

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