Ingredients

• 600 gm grated bottle gourd
• 100 gm almonds, blanched and sliced
• 500 gm ghee
• 450 gm sugar
• 400 gm water
• 1/2 gm saffron, dissolved in 1 tbsp milk
• 2 tbsp rose water
• 1 sheet silver warq for decoration

How to Make Doodh bopla peta

• Heat the ghee in a kadai. Add the grated bottle gourd (with water squeezed out) and saute for 3 to 5 minutes on a medium hot fire.
• Add the sugar and cook till it melts.
• Toss in the almonds and then add the water.
• Cook continuously till the mixture begins to harden.
• Add the saffron and rose water and mix well.
• Transfer to a greased tray and set it out like barfi.
• When cool, decorate with the silver warq sheet.
• Cut into diamond shapes and serve.