- 2 tbsp Bottle gourd
- 1 cup milk
- 2 tsp jaggery (crushed)
- ½ tsp green cardamom (powdered)
- 5 cashews (soaked and crushed)
- Grate the lauki.
- Cook in the milk in a deep pan on slow flame.
- Stir occasionally.
- When the milk becomes thick and creamy, switch of the gas.
- Add jaggery and mix well and stir continuously.
- Add the cardmamom powder and cashews.
- Serve hot or cold