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Wash, peel and grate lauki. Remove seeds only if big enough otherwise no need. I prefer using my food processor for grating lauki. Not only the job is done in a few seconds but the grated lauki retains its beautiful sea green colour too.
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Take ghee in a wok/kadhai and add grated lauki as it is. No need to squeeze water out of it.
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Let it cook on sim gas till all the water is evaporated and lauki gets tender too.
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Add milk, when the boil comes, turn the flame to low and let it cook till the mixture thickens up.
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In the meantime, grease a tray or plate with ghee.
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Also, take rock sugar and powder it using rolling pin or grinder.
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when the mixture thickens up, add powdered rock sugar and mawa.
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Cook on medium-high flame stirring continuously till all the moisture is evaporated and the mixture leaves sides and turns into a lump.
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Do the test if it is ready to set. Take very little mixture, let it cool for a while. Roll it on your palm, if a firm ball is rolled, it means it is done.
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Another test is that continue cooking till the sizzling sound fades to a minimum.
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Add cardamom powder and nuts.
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Put this into the greased tray and spread it using back of the ladle.
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Let it set for few hours.
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When set, cut into desired shape and sizes.