Chayote Halvah (Sime Badnekai Halwa)

This recipe is from Laxmi Hiremath's Laxmi's Vegetarian Kitchen

makes 20 one inch pieces.

1 large chayote (8 ounces or 225 grams)
3 tablespoons desi ghee or unsalted butter
1/2 cup sugar
1/4 cup half and half (I use media crema)
Seeds from 4 green cardamon pods, ground (I used 1 teaspoon ground cardamon until I got some from home)-cardamomo, molido

1. Wash and wipe the chayote. Grate until you reach the seed,remove the seed, grate the remaining chayote.
2. Combine the desi ghee and the grated chayote in heavy 12 inch skillet or wok. Cook over medium high heat, stirring constantly, until all the liquid evaporates and the mixture is fragrant but not browned. Add the sugar and the half and half. Reduce the heat to medium. Cook, stirring constantly, until the mixture is reduced to a thick paste taht pulls away from the sides of the pan and no liquid seeps out, about 12 to 15 minutes.
3. Remove the pan from the heat. Stir in the cardamon. Pour the halwa into into a dinner plate. Spread into a 1/4 inch thick cake. Chill for 4 hours. Cut into 1 inch squares.