Ingredients

Zucchini—2

Grated desiccated coconut —1 cup

Cashew nuts (godambi//kaju)—1/2 cup

Almonds ( badam//badami)—1/2 cup

Ghee (tuppa)—3 tablespoon

Milk—1/2 cup

Kesari ( kesar strands)—few

Cardamom powder ( ellaki//elaichi)—1 teaspoon

Sugar—3/4 cup

Salt—a pinch

Pinch of —jaiphal ( jaikai//nutmeg )—powder

Pistachio—for garnish

Method

Wash and peel the skin of zucchini and grate it.

Squeeze out the water from grated zucchini using your hands or cloth.

Powder the cashews and almonds in a mixer grinder jar or blender add milk and grind to a smooth paste.( you can add little sugar for easy blending)

Next heat ghee in a nonstick pan or thick bottomed kadai,add grated zucchini and saute for 5 to 6 minutes on medium flame stirring continuously.

Then add the almond cashew paste and stir .

Finally add in sugar,coconut ,and jaikai powder ,kesar strands and cook the mixture stirring continuously on low medium flame.

Cook until mixture turns thick and finally add cardamom powder.

Mix well.

Once the mixture turns thick transfer to a greased tray or transfer to a tray lined with baking paper.

Spread evenly.

Garnish with pistachios.( or any nuts).

Let it cool completely

Allow this to set for few hours in refrigerator.

Cut into desired shapes.