In a wide pan add ghee (Pic 8), do prefer non stick pans to make burfi but I used stainless steel here.

Add water squeezed bottle gourd and sauté in low to medium flame for 5-7 minutes or until raw smell of lauki disappears (Pic 9).

Later add milk (pic 10) and in medium flame cook covered for first 5 minutes for lauki to cook it.

Then remove the lid and cook till excess milk evaporates (pic 11).

Once milk evaporates and almost mixture looks dry do add sugar (Pic 12).

The mixture looks diluted because of sugar and its normal (Pic 13).

Add prepared khoya (Pic 14) , stir together and wait for a non sticky mass.

When moisture completely evaporates and the mixture looks almost non sticky do add cardamom powder (pic 15).

Also add optional green food color (refer video tutorial).

When the lauki barfi mixture leaves the sides of the pan (Pic 16), the right consistency burfi is ready so remove from flame.

Take a rectangle glass tray grease with ghee and place parchment paper (hang excess paper on sides to lift the burfi once it sets).

In the prepared parchment paper placed tray (Pic 1), add the prepared burfi (Pic 2) and level it.

Add slivered nuts of your choice (Pic 3) and slightly press so the nuts settles on top of burfi layer.

Once its cooled down, Set this mixture in the refrigerator by wrapping or closing it with lid.

Allow to set 6 hours or overnight, later lift the parchment out of the tray (Pic 4).

When its still chill do slice in to pieces (pic 5) and serve (Pic 6).

Store leftover in the refrigerator for later use.