In a thick bottomed wide pot, take milk and sugar. Bring milk to boil and then reduce flame to medium and simmer for 20 minutes.
In another heavy bottomed pan, heat oil and add cardamom. Add shredded bottle gourd and mix well. Cover and cook for 10 minutes on medium heat. (Don't let it burn, check at intervals and reduce heat as required add little water if needed.)
Now add milk powder and cooked bottle gourd to simmering milk. Mix and simmer for another 10 minutes.
Remove from heat and cool completely. Add cream and mix well.
Chill for two hours in fridge. Garnish with crunchy almonds just before serving.