Ingredients:

• 1.5 kg – Lauki
• 400 g – Sugar (or as per taste)
• 1 litre – Milk (full Cream preferably)
• 9 to 10 tbsp – Ghee
• 10 – green Cardamoms (peeled and powdered)
• 15 strands Saffron (dissolved in 2 to 3 tbsp milk)
• 200 g – mawa
• 12 to 15 Almonds (finely sliced)

Method:

1. Wash the lauki and grate it.
2. Squeeze out the water.
3. Heat ghee in a heavy bottomed vessel and saute the grated lauki on a medium flame till ghee separates.
4. Add milk, powdered cardamoms and saffron.
5. Cook on a medium flame, stirring at short intervals.
6. When the mixture is fairly dry, add sugar and cook on a low flame for another 8 to 1o minutes.
7. Add mawa and mix well.
8. Keep the vessel on a preheated tawa on a low flame for few minutes.
9. Garnish with sliced almonds and serve hot.

Recipe courtesy of Anita Raheja