Ingredients:

• 1 medium-sized bottle gourd (lauki/doodhi), peeled and grated
• 1/4 cup ghee
• 1/2 cup almond flour
• 1/2 cup powdered stevia
• 1/2 cup heavy cream
• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground saffron

Instructions:

1. Heat the ghee in a heavy-bottomed pan over medium heat.
2. Add the grated bottle gourd to the pan and cook for 5-7 minutes, stirring occasionally, until the moisture has evaporated and the bottle gourd is lightly browned.
3. Add the almond flour to the pan and mix well. Cook for 2-3 minutes, stirring constantly, until the almond flour is lightly browned and fragrant.
4. Add the powdered stevia, heavy cream, chopped almonds, chopped pistachios, ground cardamom, and ground saffron to the pan. Mix well.
5. Reduce the heat to low and simmer the mixture for 10-15 minutes, stirring occasionally, until the halwa has thickened and is fully cooked.
6. Remove the halwa from the heat and let it cool for a few minutes.
7. Serve the lauki halwa warm, garnished with additional chopped almonds and pistachios, if desired.