Peel the bottle gourd, cut into small pieces and pressure cook until done. You may grind it in the mixie if you want a smooth blend. Measure the quantity of cooked vegetable with a cup. Add the cooked vegetable to the sugar syrup and boil. Add milk and boil on a low flame, until the milk is concentrated.
Milk tends to stick at the bottom of the pan.
When the consistency of the mixture seems good to you remove from heat. In a frying pan, heat ghee and fry the cashew until golden brown, raisins until all pop-up. Add the cashew and raisins to the payasam. Grind the cardamom roughly and add it to the payasam. Close the bowl with a lid for a few minutes and then serve.