Making Makhana Rabdi -
Heat a pan add makhana and dry roast on the slow flame till becomes crunchy, then cool down and grind it coursly, keep aside.

Heat a nonstick pan add milk, sugar, and milk powder and mix it well and continue cooking on low flame until the milk becomes slightly thicker.

Now add coursly grounded makhana and cardamom powder and mix everything properly and cook another 5-6 minutes. Then turn off the flame. Makhana Rabdi is ready. Keep it in the fridge for cooling.

Making Bottle Gourd Sweet Mixture -
Heat ghee in a kadai add grated bottle gourd (lauki) and saute it well on medium flame until the raw smell goes away and the moisture evaporates.

Now pour the milk into the sauteed lauki and cook on medium flame, keep stirring continuously until the mixture turns thick.

Now add sugar and mix well then add milk powder and cook 5-6 minutes and evaporates fully.

Finish with a pinch of green colour and cardamom powder mix it everything properly then switch off the flame. Bottle Gourd mixture is ready, cool down and keep aside.

Making Bottle Gourd Katori -
Take bows, line them with aluminum foil, and grease it with ghee, to let the Katori demouled easily. Take this bottle of gourd mixture and add it to a bowl and press it. Adjust the shape with a spoon or hands. Place it in the fridge for 1-2 hours to set.

Now demouled the Katori and stick some crushed pistachio on the edges of the Katori as shown in fig.