1 kg – Doodhi (bottle gourd)
1.5 l – Milk
1/2 tsp – Elaichi powder
400-500 g – Sugar
a few flakes of Saffron
1 tbsp – Ghee
chopped Almonds or pistas for garnishing
Peel and grate the doodhi (bottle gourd ).
Pour milk and the doodhi in a heavy saucepan. Boil until thick, stirring occassionally till the mixture starts thickening.
Add sugar and cook further until it thickens. Add ghee, elaichi and saffron. Stir on low heat until the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.