1. Take 3 ripe Nendra pazhams cut each into 2.
2. Arrange on the turn table like the spokes of a wheel, broad end outwards.
3. Cook on full power for 3 min.
4. Cool, peel and mash. Remove the black stringy seeds if any.
5. Measure the pulp and add sugar 1 :3/4 or to taste.
6. Cook covered for 5 min. Add 2 Tbsp ghee.
7. Cook uncovered for 8-10 minutes, stirring every 5 minutes.
8. Stir well add � tsp cardamom powder.

Serves:6 to 8