1. Wash and grate bottle gourd, peeling if skin is hard.
2. Press out excess water from grated gourd.
3. Put in a microwave bowl, add 50 ml. milk.
4. Microwave on high for 6 minutes.
5. Add almonds, 100 ml. milk, repeat for 4 minutes.
6. Bring milk to boil in a heavy sauce pan.
7. Add cooked gourd mixture, stir till boil resumes.
8. Continue to cook, over medium-low flame, till milk is fully absorbed.
9. Add sugar, cook, allow to melt and leave water, stirring gently.
10. Stir and cook till all moisture is re absorbed.
11. Add cardamom, saffron, ghee, mix well to blend flavours.
12. Serve warm and soft, or allow to cool.
13. Microwave individual portion for 7-8 seconds before serving.

Note:
If halwa tends to get dry over time, just sprinkle a little warm milk, before heating.

Making time: 20 minutes
Makes: 4-5 servings
Shelflife: 1 week refrigerated