Ingredients
Method
Prep
- Firstly, grate the bottle gourd. Once grated, remove the excess water by placing the grated lauki in a colander and either squeezing it or using the back of the spoon to press it.
- Secondly, grate the Khoa.
Cook
- Select sauté on the instant pot. Add in the ghee and slivered almonds.
- Add in the grated lauki and let it sauté for about 4 to 5 minutes.
- Add in milk. Stir well. Secure the lid on the pot and close the pressure-release valve. Furthermore, select manual and cook at high pressure for 2 minutes.
- Once the cooking is complete, use quick pressure release to depressurize. Open the lid.
- Select sauté and adjust to normal. Next add Khoa, sugar, ground cardamom, rose extract, and let it sauté for 8 to 10 minutes until the liquid evaporates.
- Keep stirring in order to prevent the halwa from sticking to the bottom of the pot. Finally, transfer in a serving bowl and garnish with golden raisins and additional nuts if you like.