Wash and grate zucchini to a medium texture.
In a heavy-bottom pan, combine the grated zucchini and milk. Cook on low heat until the milk is absorbed.
Stir in ghee and cardamom powder, frying for four to five minutes on low heat.
Add sugar and continue cooking for another four to five minutes, stirring frequently.
Stir in grated khoya, cooking for 10 minutes on low heat until ghee separates. Garnish with a cherry and enjoy.