Wash and peel the outer skin of the Chow Chow, remove the seed and grate well.
Pressure cook along with the water for two whistles.
Take the cooked chow chow in a nonstick pan and bring it to a boil and cook until the water evaporates.
Add milk and continue cooking.
Meanwhile, in another pan, melt the panakarkandu and remove impurities.
When the milk is almost reduced to half, add the melted panakarkandu and continue cooking, while making sure you keep stirring.
When everything comes together, which takes about 30 mins, add the roasted almonds and ghee.
Stir well and cook for another 5 mins until you get the halwa texture.
Serve hot or chilled.