• 2 tbsp Bottle gourd
• 1 cup milk
• 2 tsp jaggery (crushed)
• ½ tsp green cardamom (powdered)
• 5 cashews (soaked and crushed)

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• 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

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