Step-by-Step Instructions

1. 1.Prepare the Bottle Gourd

   Take 1 kg of bottle gourd. Peel the skin thoroughly using a peeler. Wash the peeled bottle gourds well before proceeding.

2. 2.Remove Seeds and Grate

   Cut the peeled bottle gourds lengthwise. Carefully scoop out and discard the seeds and the soft inner pulp using a knife. Grate the bottle gourd using a medium-sized grater. Ensure it's not too fine or too coarse.

3. 3.Squeeze Excess Water

   Take small portions of the grated bottle gourd in your hands and squeeze out as much excess water as possible. This step is crucial to prevent a watery halwa and reduce cooking time. Discard the extracted water.

4. 4.Sauté Bottle Gourd

   Heat a kadhai (wok) on medium flame. Add 1 tablespoon of ghee. Once the ghee is hot, add 2-3 green cardamom pods. Immediately add the squeezed grated bottle gourd to the kadhai. Sauté for 5-7 minutes until the raw smell disappears and any remaining moisture evaporates.

5. 5.Cook in Milk

   Pour in 400g of full-fat milk. Mix well with the bottle gourd. Cover the kadhai and cook on medium flame for 5-6 minutes, allowing the bottle gourd to soften and absorb the milk. Ensure the milk doesn't boil over.

6. 6.Add Sugar and Color

   Remove the lid. Most of the milk should have evaporated, and the bottle gourd should be tender. Add 100g of sugar (adjust to your taste). Mix thoroughly. The sugar will release more water. Add green food color (optional, to achieve a vibrant green hue) and mix until the color is evenly distributed.

7. 7.Incorporate Cream and Ghee

   Add 1 large spoon of fresh cream (malai) or khoya to the halwa. Mix it in completely. Then, add another 1 tablespoon of ghee and mix well until the ghee is fully incorporated and the halwa starts to leave the sides of the pan.

8. 8.Add Dry Fruits and Serve

   Add half of your preferred mixed dry fruits (almonds, pistachios, raisins, grated coconut) to the halwa and mix. Cook for another 1-2 minutes until the halwa thickens. Turn off the flame. Serve the hot Lauki ka Halwa in a plate and garnish with the remaining dry fruits and some extra khoya if desired.