Bottle Gourd & Zuchini Halwa By Chef Vicky Ratnani
4 cups grated bottle gourd (lauki/doodhi/ghia)
1 Zuchini, grated
1 cup milk
2 cup sugar
½ cup desi ghee (clarified butter)
1 tbsp dried cranberries
2 tbsp pistachio nuts puree
In a heavy bottom pan, bring the grated bottle gourd, zuchini and milk to a boil. Reduce the flame and cook till almost done.
Add the sugar and the ghee and cook further till the ghee leaves the side of the pan. While cooking, keep stirring continuously to avoid burning.
Stir in the dried cranberries and the pistachio puree. Can be served hot and cold.