1
Wash, peel and grate the bottle gourd, squeeze to remove excess water.
2
Chop almonds, crush green cardamom and grate jaggery.
3
Cook grated bottle gourd in the milk in a karahi on low flame till the milk thickens and the bottle gourd is tender (approx. 10 minutes).
4
Add grated jaggery and continue to cook till kheer is well blended.
5
Stir constantly to maintain consistency.
6
Cool the kheer and add powdered green cardamom. Mix well.
7
Serve hot or cold topped with chopped almonds.
