Ingredients

• 600 g - grated bottle gourd/doodhi bhopla (with the water squeezed out)
• 100 g - almonds, blanched and sliced
• 500 g - ghee
• 450 g - sugar
• 400 g - water
• 1/2 g - saffron, dissolved in 1 tbsp milk
• 2 tbsp - rose water
• 1 sheet silver warq for decoration

How to Make Doodhi bopla peta

• Heat the ghee in a kadai.
• Add the grated bottle gourd and saute for over 3 to 5 minutes over a medium flame.
• 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 like barfi.
• When cool, decorate with the silver warq sheet.
• Cut into diamond shapes and serve.