Take 2 medium-sized dudhi (bottle gourd) and peel the skin.

Then grate the dudhi using a large-hole grater. You should have approximately 500 grams or 3 cups of grated dudhi.

Now, in a pressure cooker, add 2 tbsp ghee and sauté the grated dudhi for 2–3 minutes.

Then add ¼ cup water and mix well. Cover the cooker with the lid and pressure cook the dudhi on high flame for 2 whistles. The dudhi should be properly cooked.

Meanwhile, in a pan, add 1½ cups milk and bring it to a slight boil.

Add the milk to the cooked dudhi and cook the mixture until the milk is absorbed and the dudhi becomes completely soft and well-cooked.

Now add ½ cup malai (fresh cream) and mix well. This gives the halwa a rich and creamy texture.

Then add ¾ cup sugar and mix well. Cook until the sugar dissolves completely and the halwa reaches the desired consistency.

For the garnish, heat 1 tbsp ghee in a small pan. Add 2 tbsp cashews, 2 tbsp almonds, and 2 tbsp raisins (kismis). Sauté until lightly golden, then add them to the halwa.

Finally, add ½ tsp cardamom powder and mix everything well.

Dudhi halwa is ready. Serve it hot or let it cool and store it in an airtight container. It stays fresh for up to 1 week when refrigerated.