Peel and grate the doodhi. Heat the ghee in a pressure cooker. Add the doodhi and sauté for five minutes. Add the sugar, seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles).
Remove the lid when the pressure has reduced completely and add the khoya and cardamom powder. Cook, stirring continuously, for two or three minutes, or till the excess liquid evaporates.
Add the raisins, cashew nuts and almonds and continue to cook for two more minutes. Serve hot or at room temperature.