firstly, peel the skin of 1 kg lauki. make sure to take tender lauki as they are easy to cook and have fewer seeds.

remove the seeds and grate the lauki.

in a large kadai, heat 2 tbsp ghee and add grated lauki.

saute for 5 minutes, or until the water from lauki is gone and lauki is softened.

add 2 cup milk and cook well.

cook until the milk is evaporated completley and lauki softens.

now add ¾ cup sugar and 3 drops green food colour.

mix well until the sugar melts completely.

meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well.

also, add 1 cup coconut and cook well.

cook until the mixture thickens and starts to separate the pan.

transfer the milk coconut mixture to lauki base.

mix well and continue to cook on medium flame.

cook until the mixture starts to separate the pan and holds the shape.

further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well.

transfer to the tray lined with baking paper.

level up and rest for 3 to 4 hours or until the burfi is set completely.

now, unmould and apply silver vark.

cut into the desired shape.

finally, enjoy lauki burfi or store it in the refrigerator for a week.