In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
Add the grated lauki and sauté until it softens and the moisture evaporates, about 15-20 minutes.
In another pan, heat the milk and let it simmer until it reduces to half its volume.
Once the milk has reduced, add it to the cooked lauki. Stir well and let it simmer for 10-15 minutes.
Add sugar and cardamom powder to the mixture. Stir continuously until the sugar dissolves completely.
In a separate small pan, heat the remaining ghee and roast the chopped nuts until they turn golden brown.
Add the roasted nuts and saffron-soaked milk to the halwa mixture. Stir well and cook for another 5 minutes.
Lauki Halwa is ready to serve. Garnish with more chopped nuts if desired.
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