Wash, peel the skin and remove the seeds from ash gourd. Grate it and keep it ready.

Soak saffron in milk and keep it aside.

Heat around 1/2 TBSP ghee in a thick bottom pan and fry cashews and raisins separately until the cashew turns golden brown and all the raisins puffs up. Keep it aside.

To the same pan add the grated winter melon and just mix it and let it cook. Let it be on medium low heat.

Since this has a lot of water content, it takes around 25 minutes for the water to completely evaporate. It reduces to a little more than 3/4th of the original amount. Once most of the water evaporates, add sugar and saffron milk, and mix it. Add the remaining ghee.

Now we have to stir continuously to avoid burning the sweet. Cook it until the halva and the ghee separate, and it becomes one lump. It will look more like jelly.

Now turn off the heat, add cardamom powder, fried cashews, and raisins. Mix well and allow it to cool. Now the finger licking dessert is ready.