1. Lightly squeeze the grated ash gourd. Reserve the juice.
2. Grind the dates adding some of the juice to affine paste.
3. Heat the ghee in a thick kadai.
4. Add grated ash gourd and cook stirring for 3-5 minutes.
5. Add the date paste, sugar and remaining juice.
6. Cook stirring till the mixture forms a thick lump that comes away from the side of the kadai. (To test, take a tsp of the mixture and drop on a small plate. Rub with the bake of the spoon. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right. If not, cook for some more time. During the testing, remove the kadai form fire.)
7. Add cardamom powder. Mix well and pour the mixture in a greased "thali." Cool till firm to touch and cut into pieces.

Yield: 650 g approx