First wash and peel the ash gourd. Then grate it finely over a plate or a bowl. Use a clean cotton towel or muslin cloth and squeeze out the excess liquid from the ash gourd completely. Keep the liquid separately and the dry pulp separately. For me, the liquid measured 1 ¼ Cups and dry pulp measured 1 Cup.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-1.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-2.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-3.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-4.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-5.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-6.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-7.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-8.jpg" alt="halwa" width="48%" />

Transfer the liquid to a large pan. Bring it to a nice boil. Add the dry pulp to the boiling liquid and let it cook until all the liquid is evaporated.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-9.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-10.jpg" alt="halwa" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-11.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-12.jpg" alt="halwa" width="48%" />

Now add the sugar and mix well. The mixture will again become slightly liquid. Reduce the flame to medium and continue to cook. After about a minute, add the lemon extract and mix well.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-13.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-14.jpg" alt="halwa" width="48%" />

After a few minutes, the liquid would again start boiling and bubbling up. At this stage add the saffron strands, cardamom powder and mix well. Continue to cook.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-15.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-16.jpg" alt="halwa" width="48%" />

At one stage the liquid would have almost evaporated and small bubbles would be seen. Now add 2 Tbsp of ghee, salt and keep stirring continuously.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-17.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-18.jpg" alt="halwa" width="48%" />

In Parallel, heat a small pan with 1 tsp of ghee and add the cashews, raisins. Saute until the cashews turn slightly golden brown and raisins puff up.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-19.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-20.jpg" alt="halwa" width="48%" />

By now the halwa would have absorbed all the ghee and would reach the correct halwa consistency (sticking together into a single mass). Add the cashews and raisins along with the ghee to the halwa. Stir well and turn off the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-21.jpg" alt="halwa" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kaha-22.jpg" alt="halwa" width="48%" />

Enjoy hot.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kasi-halwa-1.jpg" alt="kasi halwa" width="100%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kasi-halwa-2.jpg" alt="kasi halwa" width="100%" />