A sweet use for opo squash. I don't use malwa because I like the texture of a runny, lighter burfi. The key to this dish is to allow the liquid to evaporate between each step so you get a dry burfi. I've adjusted a traditional recipe to my taste.
- 2 large opo squash, peeled, grated, discard seeds
- 2 tbsp ghee
- 6 oz sugar
- 1/8 tsp freshly ground cardamom
- 1 cup coconut milk
- 1/4 cup heavy cream
- handful of raisins and almonds (optional)
After you've grated the squash, wring them between your hands to get rid of the excess liquid.
In a nonstick pan over medium low heat melt ghee. Add the squash and stir a bit. Cover,set heat to lowest setting and cook for about 10 minutes. Add the optional ingredients at this point.
Remove lid and turn up heat to evaporate excess liquid. Add sugar. Cook til liquid has evaporated. Add coconut milk. Cook til liquid has evap. Add cream. Cook til liquid has evap. Use an immersion blender to break up squash into a fine grind. Turn heat back on and cook til most of the liquid has evaporated. Add cardamom and turn off heat.
Butter a small pan or plate with ghee. Spoon in the burfi and smooth the top. Scatter sliced almonds over the top.