Soak almonds in warm water for about 2 hours. Remove the skins and pulse in a food processor until almonds grind to powder but not into a paste.
Peel the skin from butternut squash and cut into half lengthwise. Remove the pulp and finely grate using a mandoline or other grater. You should have 3 cups tightly packed shredded squash.
Meanwhile prepare milk-sugar syrup: place milk and sugar in a large heavy pot or Dutch oven. Cook the mixture until is gets thick and is reduced to about one fourth of the original quantity (30-45 minutes).
Take the cardamom pods, remove the skins and grind the seeds into a fine powder with your mortar and pestle.
In a large, wide bottomed pot, heat ghee on medium heat.
Add the grated butternut squash to the melted ghee. With a big slotted spoon, gently mix and cook the squash for about 20 minutes, stirring frequently, until the raw smell of squash disappears and color changes from yellow to orange-yellow.
Add the ground almonds and condensed milk-sugar syrup, cardamom powder and rose water. Gently mix and stir constantly until the mixture comes together in a solid mass (10-15 minutes).
Remove the halwa from heat and spread the mixture into a baking dish, allowing it to cool. Place dish, covered, into freezer for another hour to allow additional firming. Remove pan from freezer and cut halwa into small squares.
Serve chilled, or store up to one week, refrigerated.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	407.55 Kcal (1706 kJ)
Calories from fat	101.59 Kcal
		% Daily Value*
Total Fat	11.29g	17%
Cholesterol	16.71mg	6%
Sodium	95.91mg	4%
Potassium	931.28mg	20%
Total Carbs	70.64g	24%
Sugars	53.04g	212%
Dietary Fiber	4.23g	17%
Protein	10.17g	20%
Vitamin C	31.7mg	53%
Vitamin A	1.5mg	50%
Iron	1.9mg	10%
Calcium	350.6mg	35%

Amount Per 100 g
Calories	98.44 Kcal (412 kJ)
Calories from fat	24.54 Kcal
		% Daily Value*
Total Fat	2.73g	17%
Cholesterol	4.04mg	6%
Sodium	23.17mg	4%
Potassium	224.95mg	20%
Total Carbs	17.06g	24%
Sugars	12.81g	212%
Dietary Fiber	1.02g	17%
Protein	2.46g	20%
Vitamin C	7.7mg	53%
Vitamin A	0.4mg	50%
Iron	0.5mg	10%
Calcium	84.7mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Besan Ka Halwa

Ghee, Besan, Cashew nuts, Almonds, Milk, Sugar and 2 more..
Rice Pudding (Kheer)

Uncooked white rice, Milk, White sugar, Cardamom and 2 more..
Doodhi Halwa

Gourd (doodhi), Milk, Sugar, Cardamom powder and 2 more..
Ras Malai (Indian cheese balls in milk)

Milk, Sugar, Green cardamoms, Saffron, Cottage cheese and 3 more..
Rice Pudding with Pistachios, Raisins and Saffron

Whole milk, Jasmine rice, Sugar and 5 more..
Carrot Halwa

Juicy orange carrot, Milk, Sugar, Cardamom powder, Saffron and 2 more..
Creamy Payasam (Vermicelli Pudding)

Ghee or 3 tbsp butter, Cashews, Raisins and 5 more..
Fragrant Rice Pudding With Pistachios (Kheerni)

Milk, Basmati rice (or any long-grain rice), Milk and 6 more..
Ratafia Biscuits

Sweet almonds, blanched and peeled, Almond extract, Sugar and 3 more..
Rasmalai

Milk, Lime juice (any curdler like vinegar or citric acid) and 10 more..
Cherry-Almond Clafouti

Whole almonds (about 2 oz), Whole milk, Sugar and 6 more..
Calfouti

Whole almonds (about 2 oz), Whole milk, Sugar and 6 more..
My Favourite Sweet Toasted Vermicelli for Ramadan

Toasted vermicelli (seviyan), Sugar and 5 more..