Pour milk to a wide heavy bottom pan or kadai. Bring it to boil. Then simmer (on low flame) until it reduces and thickens slightly. I do it until I grate the bottle gourd and fry it in ghee.

While the milk boils, rinse the bottle gourd under running water. Peel it. Taste it and make sure it is not bitter or too sour. Then grate it either using a food processor or a hand grater.

I prefer a fine grater for this. Remove the seeds. I remove the complete center portion.

Heat 2½ tbsp ghee in a heavy bottom kadai. Add lauki and fry until the moisture dries up completely. Keep stirring in between so it doesn't burn. This takes about 7 to 10 mins.

While the lauki is sauteed also make sure the milk is boiling and has thickened slightly.

Whisk it well with a whisk to break up the cream. Pour the hot milk to the hot lauki.

Mix and cook on a medium to low flame stirring often until the mixture thickens and moisture evaporates.

Add sugar and continue to cook. The mixture turns gooey again. Keep stirring and cook until the bottle gourd halwa turns thick.

Sprinkle cardamom powder and then pour 1 tsp ghee. Mix and cook for a few mins.

Garnish lauki ka halwa with sliced almonds, cashews and pistachios. It can be served warm or chilled.