Heat milk in a deep non-stick pan, and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the #BottleGourd, mix well and cook on a slow flame for 15 minutes, while stirring occasionally. Add the sugar and mix well and cook on slow flame for 6 minutes, while stirring occasionally. Add the cardamom powder and keep aside to cool completely and refrigerate for 2 to 3 hours. For serving Put the Rabdi in a bowl and put 1 piece of rasgulla. Then garnish it with chopped badam and silver vark and serve chilled.
