Lauki Ka Halwa

Ingredients

• 5 kg lauki (bottle gourd) · peeled and grated
• 2½ cup ghee
• 2½ kg full-fat milk
• 2½ cup sugar · adjust to taste
• 1¼ tsp cardamom (elaichi) powder
• 1¼ cup mixed dry fruits · almonds, pistachios, cashews
• 1¼ cup khoya · for garnish

Instructions

1. Prep the lauki: peel and grate 2 kg lauki. Squeeze out excess water if it feels too wet.
2. Cook lauki: heat 1 cup ghee in a heavy-bottomed pan. Add the grated lauki and cook on medium heat for 20 minutes, stirring occasionally, until it turns soft and translucent.
3. Add milk: pour in 1 kg milk. Cook on medium flame until the milk fully reduces and the mixture thickens, stirring frequently to prevent sticking.
4. Add dry fruits: in a separate pan, lightly roast the dry fruits in a teaspoon of ghee. Add them to the lauki-milk mixture and cook for 5 more minutes.
5. Sweeten: add 1 cup sugar and mix well. Continue cooking on medium flame for about 20 minutes, or until the ghee starts to separate from the sides.
6. Flavor: sprinkle cardamom powder and mix well.
7. Garnish & serve: garnish with crumbled khoya and a few slivers of dry fruits. Serve warm!