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You need to prepare grated and squeezed Bottle gourd.
Prepare Sugar.
You need Khoya / Mava / Milk Solids.
You need . Ghee.
You need to prepare Rose petal jam (gulkand).
Use Chopped nuts of your choice.
Provide cardamom powder.
Prepare Silver leaf / Chandi ka Varq (Optional).

Wash, peel and grate the Bottle gourd using a grater. Discard the large seeds if any. Keep it aside for 10 minutes..
Squeeze out all the juice from the grated bottle gourd with your hands. This will save both time and gas. This juice can be used in soups or dal..
In a heavy bottom wok, heat ghee on medium flame. Add the squeezed out grated bottle gourd and stir fry for 1-2 minutes. Now cover cook for 2-3 minutes or until the bottle gourd is dry..
Now add sugar and Gulkand (Rose petal jam) and mix well..
Cook the mixture for 5 -7 minutes..
Add crumbled khoya to this mixture. Mix well and cook on a low flame for about 5 minutes..
Add the chopped Nuts at this stage. Cook until the mixture thickens and leaves the sides of the pan..
This will take another 7-10 minutes. Keep stirring continuously to ensure the mixture does not catch the bottom of the wok..
Add cardamom powder. Mix well and put off the flame..
Pour the fudge mixture to a greased tray. Tap it from top with the bottom of a greased bowl to give flat surface..
Add silver Varq to the fudge and allow it to set. After 10-15 minutes cut the fudge into desired shapes..

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