2 cups plain yogurt

1/2 lb. lauki or ghiya or doodhi, peeled and grated coarsely
 

Boil grated lauki in minimum quantity of water (pressure cooked is better). Drain and cool completely. Squeeze out excess water by pressing a little with hands.

Beat Yogurt for 1-2 minutes. If yogurt is too thick add a little milk.
Add lauki to the yoghurt.

Serve chilled with Laddoo or barfi.

You can add salt and spices of your choice to eat it with main course also.