| • | Heat the ghee in a heavy-bottomed pan over a medium flame until warm.
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| • | Combine the grated milk-gourd with it and stir to mix.
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| • | Cook, until the lawki turns transparent, stirring frequently.
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| • | Add the khoya to it, mix well and cook for another 5 minutes.
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| • | Add the sweetened condensed milk, cardamom powder to it.
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| • | Cook until most of the moisture evaporates from it and the halwa turns to a thick pudding consistency.
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| • | Stir continuously to prevent scorching and burning.
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| • | When done, remove it from the fire and allow cooling till just warm.
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| • | Garnish Doodhi Halwa with almond and serve. |
