Step-by-Step Instructions

1. 1.Grate the Bottle Gourd

   Peel and grate the bottle gourd. Ensure to squeeze out any excess water from the grated lauki before cooking.

2. 2.Combine Lauki and Milk

   Place a pot on the burner over medium heat. Add 1 cup of milk to the pot. Then, add the grated bottle gourd to the milk. Stir to combine.

3. 3.Add Green Food Color

   Add 1/4 teaspoon of green food color to the lauki and milk mixture. Mix well until the color is evenly distributed and the halwa turns a vibrant green.

4. 4.Cook Lauki until Tender

   Cover the pot and cook the lauki on medium heat for approximately 30 minutes, or until it is tender and most of the milk has evaporated. Stir occasionally to prevent sticking.

5. 5.Add Sugar and Cardamom

   Once the milk has mostly dried, add 1/2 cup of sugar and 1/2 teaspoon of cardamom powder to the lauki. Mix thoroughly. The sugar will release more liquid.

6. 6.Adjust Sweetness and Dry Liquid

   Taste the halwa. If more sweetness is desired, add another 1/2 cup of sugar. Continue to cook, stirring frequently, until all the liquid from the sugar has evaporated and the halwa is relatively dry.

7. 7.Add Ghee and Sauté

   Once the liquid has dried, add 4 tablespoons of ghee to the halwa. Stir well to incorporate the ghee.

8. 8.Add Nuts and Khoya (during cooking)

   Add 1 tablespoon of coconut flakes, 1 tablespoon of sliced almonds, 1 tablespoon of sliced pistachios, and 1/4 cup of crumbled khoya to the halwa. Mix these into the halwa.

9. 9.Add Kewra Water and Bhuno

   Add 1/2 teaspoon of kewra water. Continue to sauté (bhuno) the halwa on medium-high heat, stirring constantly, until the ghee separates from the halwa and it starts to leave the sides of the pot. The halwa should look glossy and well-cooked.

10. 10.Dish Out and Garnish

    Turn off the burner. Transfer the halwa to a serving dish. Garnish with the remaining 1/4 cup of crumbled khoya, 1 tablespoon of coconut flakes, 1 tablespoon of sliced almonds, and 1 tablespoon of sliced pistachios. Serve hot or cold.