Doodhi Malai - a very delicious, rich tasting, unusual dessert. I made this dessert for the Chennai meet in June. Doodhi (lauki or bottle gourd) - 2 cups (grated) Milk - ½ litre Nutmeg & cardamom powders - ½ tsp each Saffron - a pinch (warm & powder) Pure ghee - 1 tbsp Orange food colour - a pinch (optional) Gulab jamun mix - ½ packet Sugar - 1 cup (or less by preference) Basmati - 1 tbsp Clean & grate doodhi. Wash twice, squeeze out water & spread on a cloth to dry. Now heat ghee in a kadai & sauté doodhi on a high fire till translucent. Take off the fire & cool. Boil milk, add rice & continue to boil till milk is reduced to nearly half. Add little saffron colour & remove. Add saffron, nutmeg, cardamom & let cool. Make the gulab jamun dough as per instructions & make tiny balls. Deep fry on a low fire & soak in sugar syrup. When well soaked, remove from syrup. Add syrup gradually to milk mixture, stirring all the while. Toss the jamuns lightly & carefully into the doodhi & spread out evenly in an attractive dish. Pour the milk mixture all over & mix gently. Chill & serve.