Here’s a simple recipe to prepare this delicious treat.

Heat ghee in a pan, sauté grated bottle gourd for 5-7 minutes until softened and golden.

Add milk, bring to a boil, then simmer on low, stirring occasionally, until thickened.

Stir in the sugar, cook for 5 minutes until dissolved, then add cardamom, saffron, and nuts, mixing well.

Let the kheer simmer for a few more minutes until it reaches your desired consistency.

Heat ghee in a small pan, fry the raisins until puffed, and add them along with chopped coconut to the kheer.

Cool the kheer slightly before serving; it can be enjoyed warm or chilled.