Peel the lauki and grate it finely. If the center contains large, mature seeds, remove them before grating. Use fresh, tender bottle gourd for the best flavor and texture.

Heat ghee in a heavy bottomed pan over medium heat. Add the grated lauki and stir well.

Cook while stirring frequently until the lauki releases its moisture and the water evaporates. Continue cooking until the raw smell disappears and the lauki softens.

Pour in the milk and mix well. Cook until the milk is absorbed and the mixture becomes soft and creamy.

Add the green food color and mix well.

Add coconut powder, milk powder and sugar. Mix well and continue cooking over medium low heat, stirring frequently to prevent sticking.

The sugar will release moisture as it melts. Continue cooking until the excess moisture evaporates and the mixture becomes thick, comes together and starts leaving the sides of the pan. It should resemble a soft dough and should no longer be wet or sticky.

Add cardamom powder and mix well to distribute the flavor evenly throughout the mixture.

Grease a square or rectangular tray with ghee.

Transfer the hot mixture to the greased tray and spread it evenly. Flatten the surface with a greased spatula.

Sprinkle desiccated coconut, slivered pistachios and dried rose petals over the top. Gently press the garnish with a spatula so it sticks to the mixture.

Let the barfi cool completely at room temperature. For faster setting, place the tray in the refrigerator until firm.

Once cooled and set, cut into squares or diamond shaped pieces. Serve and enjoy your homemade Lauki Ki Barfi!

Store the barfi in an airtight container in the refrigerator because it contains milk and milk powder. For the best quality, consume it within 4 to 5 days. Keep it refrigerated between servings and use a clean, dry utensil when handling the pieces.

Choose fresh lauki: Tender bottle gourd with small, soft seeds gives the best flavor and texture.

Remove excess moisture: Cook the grated lauki thoroughly before adding the remaining ingredients. Proper evaporation is essential for barfi that sets well.

Stir frequently: Milk powder and coconut can stick to the bottom of the pan, so lower the heat as the mixture thickens and stir continuously.

Check the consistency: The mixture should be thick, cohesive and almost like a soft dough before transferring it to the tray. If it is too moist, the barfi may not cut cleanly.

Adjust sweetness: You can increase or reduce the sugar according to your taste.

Customize the garnish: Almonds, cashews, pistachios, desiccated coconut and dried rose petals all work beautifully.

Allow it to cool completely: Cutting the barfi while warm may cause it to crumble or stick. Refrigeration can help it set faster.