In a pan boil water and add the pumpkin cook till soft, drain and keep aside.

Heat the ghee in a non stick pan, add the bottle gourd and sauté till all the moisture dries up.

Add the rice and sauté for five minutes.

Add the milk and cook, stirring continuously for ten minutes.

Add cardamom powder and continue to cook, stirring, for five to ten minutes.

Add the almonds, cashew nuts and dried rose petals and mix well.

Add the khoya and stir to mix well.

Add the Sugar and cook, stirring, for five minutes or till all the sugar dissolves.

Remove from heat.

Add the rose essence and mix well.

Pour into serving bowl and cool

Serve chilled garnished by few fresh rose petals and almonds.