Lightly oil a dish or tin. You can line with parchment paper(optional).
Grind almonds to fine powder and keep aside. If using almond meal skip this step.
Finely chop 2 tbsp of almonds and cashewnuts and keep for garnishing.
Peel lauki and then cut vertically from middle.
Remove the inner fleshy part/pith with seeds.
Then in food processor or mandoline finely grate it. Do not leave grated lauki for long as it starts turning black.
If your lauki is very watery then squeeze out extra water. You can keep this extra water to knead chapati or bread dough.
Cook lauki with 2 tsp ghee on low flame, stirring it till the water evaporates.
Then mix milk powder with milk and add to lauki. Keep on stirring it till lauki is cooked and the mixture starts getting thick.
Now add almond meal and sugar, mix with lauki milk mixture and keep stirring it, till it starts to thicken and forms a lumpy dough like.
Now transfer it on the greased try lined with parchment paper. Spread it uniformly and then sprinkle finely chopped nuts. Cover it and keep it to set for 4-5 hrs.
Finally once the fudge/burfi is set cut in pieces and keep in an air tight container. It stays good for 1-2 days at room temperature and 4-5 days when refrigerated. Do not freeze.