Take 800 grams of bottle gourd, wash it and peel it. Cut both of it's ends and divide it into the pieces of 2 to 2.5 inches.
Divide the pieces into two pieces and remove it's soft part from the middle using a knife.
Wash the pieces and finely grate them using a grater with fine holes. Remove the thick pieces.
Add it in the strainer and remove it's juice by pressing it using a spoon over a bowl.

Add the grated bottle gourd in the pan. Keep the flame on medium and add ½ cup of fresh milk. Cover and cook them on the medium flame for 5-6 minutes.
Stir it after the 5 minutes. Again, cover and cook it for 3-4 minutes. Prepare the coarsely grounded powder of 6 green cardamoms

Add 2 tbsp of ghee in the mixture and roast while continuously stirring it on the high flame. Add 1 tin of condensed milk and cook on the high flame until it reaches to it's thick consistency.
Add the cardamoms powder, almonds and pistachios after 15 minutes. Keep the flame on medium and cook while continuously stirring it. Switch off the flame as the ghee starts separating from it.

Grease the plate with ghee and add the cooked mixture in it. Spread it evenly on the plate using a spatula and keep it thick more than the ½ inch.
Garnish it with almond flakes, finely chopped pistachios and press them to insert in the mixture

Store it in a cold place to set and cut the pieces when it has set. Cut the pieces according to your desired size.
Heat the bottom of the plate to remove the pieces easily. Separate the pieces and serve them.

Yummy se burfi ready