Lauki should not be over ripe.taste lauki before grating.wash & peel lauki & grate it finally.dont use seeds.take them out before grating.

Heat ghee in a pan, add green cardamom.add grated lauki in pan & fry on medium flame till all water released by lauki evaporates.it's colour also changes and gives aroma.

When the water dries up.add milk in pan.milk should be at boiled before & at room temperature.mix lauki in milk well & let it cook on medium flame till all milk incorporates in lauki well.

Add sugar in pan.it will release it's water/ syrup.stir in sugar & let it dissolve in lauki over medium heat. When all sugar is mixed well in lauki add charmagahz & cardamom powder.

The halwa would start to come together & clamp.leaves the sides of pan and colour becomes little darker.add kewra.close stove.take out in serving bowl, garnish with chop almonds,cashews & chandi ky warq.serve hot or cold.Enjoy with Cookpad.