Lauki Ka Halwa
|Lauki||4 Cup (64 tbs), grated (white pumpkin doodhi)|
|Milk||3 Cup (48 tbs)|
|Almond pistachio||1 Tablespoon, minced|
|Cardamom powder||1 Teaspoon|
|Khoya||2 Cup (32 tbs), sweetened, mashed (burnt milk)|
|Sugar||1⁄2 Cup (8 tbs) (as needed)|
|Ghee||1⁄2 Cup (8 tbs)|
Heat ghee and fry the lauki till translucent, squeezing out all water before doing so.
When the lauki is nearly cooked, add milk and sugar and cook till dry.
Add mashed khoya and cardamom powder.
Blend well and pat onto a greased plate.
Decorate with toasted chironji and nuts.
Serve at room temperature.