Peel and grate the bottle gourd (lauki), then squeeze out excess water using a muslin cloth.
Roast chopped nuts in a pan over medium heat until fragrant and slightly browned, then set aside.
Saute grated lauki in ghee over medium flame until soft and the water evaporates (about 15 minutes).
Stir in milk and cook until it thickens into a pudding-like consistency, then add sugar to taste.
Add roasted walnuts, and cardamom powder, and garnish with saffron and additional nuts before serving.
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