Main ingredients Bottle gourd (lauki/doodhi), Ghee, Edible gum resin, Mawa, Sugar, Almonds, Cashewnuts, Pistachios, Melon seeds, Desiccated coconut, Green cardamom powder, Nutmeg powder, Gold varq Cuisine Indian Course Mithai Prep time 25-30 minutes Cook time 25-30 minutes Serve 4 Taste Sweet Level of cooking Easy Others Vegetarian Ingredients 2 cups coarsely grated bottle gourd (lauki) 5 tablespoons ghee + for greasing 2 tablespoons edible gum resin (goand) ¼ cup grated mawa ¾ cup sugar ¼ cup coarsely crushed mixed nuts (almonds, cashewnuts and pistachios) 3 tablespoons melon seeds (magaz) ¼ cup desiccated coconut ¾ teaspoon green cardamom powder ¼ teaspoon nutmeg powder Gold varq for garnish Pistachios powder for garnish Method Heat 2 tablespoons ghee in a non-stick pan, add edible gum resin and sauté till they puff up. Drain and keep on a plate. Heat the remaining ghee in the same pan, add bottle gourd and sauté for 8-10 minutes or till the mixture become dry. Add mawa, mix and saute, stirring continuously, for 2-3 minutes. Add sugar, mix and continue to cook till the sugar dissolves completely and mixture thickens. Take the pan off the heat and allow to cool slightly. Coarsely crush the puffed edible gum resin on the plate. Add the bottle gourd mixture, mixed nuts, melon seeds, desiccated coconut, green cardamom powder and nutmeg powder and mix till well combined. Grease your palm with ghee, take small portions of the mixture and shape each portion into a laddoo. Arrange the laddoos on a serving plate, garnish with gold varq and pistachios powder. Serve.