INGREDIENTS:

1/2 kg - yellow squash cut into pieces
1/2 gallon - vitamin D milk
1 cup - sugar
1 can - condensed milk
10 - almonds (soaked in hot water)
1 tsp - ghee
10 - fresh cashewnuts
1 tsp - elaichi powder
1/4 - nutmeg powder
1 tsp - saffron

DIRECTIONS:

Cook the squash in the pressure cooker with 1 cup of milk.
Grind the squash and the peeled almonds in the blender with sugar.
Add the rest of the milk to the grinded paste and let them boil for 10 minutes in medium flame.
Add the condensed milk and boil it for 2 to 3 minutes.
Once everything gets mixed well, switch off the stove.
In a small frying pan, put the ghee and fry the cashews till it gets brown.
Add the cashews, elaichi powder, nutmeg powder and saffron.
Serve it either hot or cold.

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