Grate ghiya after peeling it. And do not grate the seeds of it.

Squeeze them and remove the water from them.

Heat the pan on the gas stove.

Put the grated ghiya on it.

Add half of the ghee to it.

Stir it for a few minutes and evaporate the moisture of the lauki. Make sure that the gas is on low flame.

Cover it after 2-3 minutes so that ghiya can cook.

After every 2-3 minutes remove the lid and stir it a little bit. You need to cook it for around 10-12 minutes.

Add 100-gram sugar to it.

Mix it well.

Add the rest of the desi ghee to it.

Cover it with a lid. So that the sugar melts and is absorbed in the ghiya.

Remove the lid and cook it for a few minutes for reducing the chashni.

Once the chashni is evaporated, then add khoya to it.

Mix it well.

Once the khoya is mixed perfectly, then add the crushed elaichi dana.

Then add chopped pistachio and badam.

Mix them well.

And cook for 1-2 minutes.

Apply some desi ghee to the plate.

Remove the mixture from the same plate.

And press it from the uneven sides. And make is levelled from all the sides.

Garnish it with pistachio and almonds.

Press the dry fruits a little bit so that they stick to the barfi

Keep them in the fridge for 2-3 hours so that it sets perfectly.

Cut the burfi into the desired shapes.