Dudhi Halwa

Instructions

1. Prepare the bottle gourd
   Peel, deseed and grate the bottle gourd. Squeeze out the excess water by placing the grated gourd in a clean kitchen towel and pressing firmly. Keep the extracted water aside for later use in soups or curries.
2. Sauté the bottle gourd
   Heat ghee in a heavy-bottomed pan or kadhai. Add the squeezed grated bottle gourd and sauté on medium heat for about 8-10 minutes until it starts to turn translucent and most of its moisture evaporates.
3. Add milk and simmer
   Pour in the milk and bring the mixture to a gentle boil. Reduce heat to low and simmer, stirring occasionally until the milk is reduced by half and the mixture starts to thicken, about 15-20 minutes.
4. Add sweeteners and flavorings
   Add sugar, cardamom powder, and saffron-soaked milk to the mixture. Continue to cook on low heat, stirring frequently to prevent sticking, until the mixture thickens to a halwa consistency and starts leaving the sides of the pan, about 10 minutes.
5. Incorporate nuts and raisins
   Add half of the chopped nuts and all of the raisins to the halwa. If using khoya, add it now and mix well. Cook for another 2-3 minutes until everything is well combined and the halwa has a pudding-like consistency.
6. Finish and garnish
   Turn off the heat and add rose water if using. Mix well and transfer the halwa to a serving dish. Garnish with the remaining chopped nuts. Serve warm or chilled as preferred.