Amani’s food talks

HONEY CREAM PASTRY

1. Heat ghee in a kadai, add grated lauki and saute on a low flame for 5 minutes or till the  moisture dries , stir often.
2. Now add sugar and continue to cook for 8-10 minutes, saute on medium heat until the lauki turns soft and tender. Remove from flame and allow to  cool completely.
3. In a blender add half of the sauted lauki and 1/2 cup milk, grind it to a fine paste, keep it aside.
4. Mix cornflour in 1 tbsp of water and keep it aside.
5. Soak china grass in water for 10 minutes. Heat them over low flame stirring continuously. Add 3 tbsp sugar and cook till all the flakes are completely dissolved. Turn off the heat and pour it to a bowl or tray to set. Cut it into cubes and set it aside. 
6. Heat milk in a heavy bottomed pan on medium heat. Once the milk comes to boil add thick cream, condensed milk and kewra water, mix well. Now add cornflour mixture and bring this to boil and for 5 minute or until it thickens. Switch off the flame and allow to cool completely.
7. Take a  mixing bowl, pour milk-cream mixture and lauki puree, combine well. Add remaining sauted lauki, china grass cubes and pistachio, mix well. Refrigerate and serve chilled.