Peel the bottlegourd and scoop out it's seeds. Next grate it using a fine grater and measure the same. Keep aside.

Heat a heavy bottom pan with 2 tsp of ghee and add grated bottle gourd.

Stir constantly till the moisture evaporates completely and raw smell of the veggie disappears. Then pour milk to pan.

Let the bottlegourd get cooked completely in milk in low flame. Keep stirring often to avoid burning at the bottom. Add food color and mix.

Next add sugar which makes the halwa mixture watery, the veggie abosorbs sweetness and turns glossy.

Add in rest of the ghee and stir until halwa becomes thick. Switch off once done.

Lipsmacking bottle gourd halwa is ready to serve as dessert.

Ensure the grated veggie doesn't stick to the bottom. Burning at the bottom may induce smoky smell.

Cooking the veggie in milk makes the dessert rich. You can even add khoya or Mawa for extra rich halwa.

If you don't like the use of food color, then you can skip it too. In that case color of the halwa remains pale as bottle gourd.