Wash and soak sago for 1 hour.
Wash basmati rice with clean water and pat to dry. Spread rice clean muslin cloth for 30-40 minutes under fan. Grind to coarse paste.
In a heavy bottom cooking vessel, add ghee and fry slivered almonds. Once they turn light golden using a slotted spoon remove the almonds on to kitchen tissue and set aside.
In the same ghee add grated bottle gourd and on medium flame fry for 2-3 minutes by turning up and down.
Now add half of milk and 1½ cups of water to bottle gourd. Cook until bottle gourd is soft.
In another thick bottom vessel add remaining milk and cook coarsely ground rice along with sago till done. Take care not to burn this mixture.
Now add condensed milk, cardamom powder, almond paste, vanilla essence and give the mixture good stir. Add above boiled milk and bottle gourd mixture. Stir gently.
Cook on low flame and stir until everything combines together. Now add green food color and stir.
Cook till you get kheer consistency. If the mixture is getting too thick, then you can add ½ cup milk.
Garnish with golden fried slivered almonds and edible silver leaf. Taste best when served chilled.