Keep all the ingredients ready. Wash and peel the bottle gourd, remove the center part. Then grate them using a grater and keep it ready. Heat a thick bottomed pan with a tablespoon of ghee and add cashews, fry them until golden brown. Remove from the pan once done.

In the same pan, add grated bottle gourd and saute them nicely in low medium flame until raw smell of the vegetale leaves. It may take 5 minutes.

Then add required amount of milk to it and cook it in low medium for another 3-5 minutes.

Give a stir occasionally. Milk will boil and bubble up nicely. Cook it until the bottle gourd is completely cooked and the milk is absorbed fully.

Once the milk is absorbed almost, add sugar/brown sugar/jaggery powder and cardamom. Mix well. After adding sugar, the mixture will liquefied and gets thicken up with time. Keep stirring in between and add the remaining ghee little by little. When the halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews and switch off the flame.