2 ½ cups butternut squash, grated
2 cups whole milk (non-pastarized) or coconut milk
½ cup raisins
½ cup blanched almonds or almonds and pecans
4 tablespoons ghee
1 teaspoon ground cardamom
15 to 20 threads of saffron
Preheat the oven to 400 degrees.
Grind the nuts in a blender into a fine powder. Wash and grate the butternut squash. Saute the butternut
in 2 tablespoons of ghee, just enough to coat it. Stir in the milk and raisins.
Lightly grease an 8x8 inch baking pan or iron skillet and transfer the mixture to it. Cover and bake for 40 to 55 minutes or until all the milk is absorbed. If you need to, uncover the halva in the last 10 minutes of baking to allow the milk to dry. When all the milk is absorbed, stir in the rest of the ghee, nutmeal, cardamom, and saffron. Press back into a flattened shape. Add sweetener (such as brown rice syrup) if desired. Cut in small pieces and serve.