Last Updated on September 15, 2021
Lauki ka halwa is a quick indian sweet made with bottlegourd, milk, sugar and ghee. Easy lauki ka halwa with step by step pictures and video. This halwa is also known as lauki halwa or dudhi halwa or bottlegourd halwa.
Lauki ka halwa is one of the popular Indian sweets that we can make easily. This best suits for fasting days like Navratri and Ekadashi. Easy dudhi halwa with video along with detailed tips given in this post.
I haven’t tried anything new with lauki except the usual poriyal so when I heard about this halwa wanted to try it.Lauki is one vegetable that is used often in Indian homes to make curry, sabji, paratha, desert or sweet etc.I had this in drafts since a long time, finally posting it only now.Do try this easy halwa and enjoy.
About Lauki ka halwa
Lauki halwa is one of the popular desserts especially in North india. In India we make halwa with many vegetables and fruits like carrots, beetroots, ashgourd, apple, pineapple, banana etc. Bottlegourd is known as ‘Lauki’ in Hindi and ‘Dudhi’ in Marathi. Making lauki halwa takes a bit more of time as it has more moisture content and it takes time to get rid of the raw smell. Also slow cooking gives it a rich taste and I do not take shortcuts in the procedure. When it is slow cooked, milk reduces and gives it a taste equivalent to adding mawa or khoya. This method takes quite come time with continuous stirring but gives it a rich flavour and taste.
Lauki ka halwa usually uses mawa or khoya but it is not easily available item in every household. So this recipe comes handy for those who want to try lauki halwa without mawa or khoya.
Lauki ka halwa Ingredients
- Lauki (Bottlegourd) – Choose tendermyoung bottle for best results. Peel the skin and grate it.Grate it until you see the white part.Discard the white part do not grate it, only the green part needs to be used.
- Milk – Use fresh mil, boil it and then add it to avoid it from curdling.
- Sugar – I have used regular white sugar but you can try with brown sugar or cane sugar too.
- Flavouring – Ghee and cardamom powder are used as flavouring here.
- Garnish – I have used raw silvered almonds and pistachios. You can add ghee fried nuts too.
More halwa recipes
Lauki ka Halwa | Dudhi halwa
Ingredients
- 1 medium sized bottlegourd
- 3 tbsp ghee
- 4 tbsp sugar
- 1 cup milk
- a pinch cardamom powder
- 1 tbsp chopped nuts (I used almonds and pistachios)
Instructions
- Take a bottlegourd trim the edges, peel off the skin and chop into 3 pieces.Grate it until you see the shite part.Discard the white part do not grate it, only the green part needs to be used.
- Grate it fully and set aside.Boil milk and keep it ready.In a kadai add ghee.
- Add grated lauki and saute for few mins until raw smell leaves.Then add boiled milk and let it get booked in low flame.
- Once it is cooked and all the milk is absorbed add sugar.
- Mix well the whole mixture turns goey.Cook until its less sticky and comes together.Add remaining ghee cook for a while until ghee oozes out at the sides.Add cardamom powder and chopped nuts.Give a quick mix and switch off.
- Serve warm!
Video
Notes
- It has many chances for milk to curdle but do not worry or panic. Just keep stirring the whey seperate from milk curdled will evaporate cooking, thickening the halwa simultaneously.
- Slow cooking gives a rich mawa or khoya texture in the halwa , tastes great too.
- Always choose yound tender bottlegourd while making halwa. As aged bottle may taste bitter. Always taste a portion before making using bottlegourd. If it tastes bitter then discard and try witha fresh batch.
- Sauteing bottlegourd in ghee not gives flavour to the veggie also gets rid of raw smell easily.
- Always use full fat milk for halwa or any dessert to give richness.
- Make sure to add sugar only after lauki gets cooked.
- Use thick bottomed kadai.
- Keeps well for 2 -3 days in room temperature.You can keep in fridge after that, warm it up before serving.
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How to make Lauki ka halwa
1.Take a bottle gourd trim the edges, peel off the skin.
2. Chop into 3 pieces.
3.Grate it until you see the shite part.Discard the white part do not grate it, only the green part needs to be used.
4.Grate it fully and set aside.
5.Boil milk and keep it ready.
6.In a kadai add 2 tbsp ghee.
7.Add grated lauki.
8. Saute for few mins until raw smell leaves.
9.Then add boiled milk and let it get cooked in low flame.
10.Let it cook in sim.
11.Simmer until its thick and creamy.
12.It is cooked and all the milk is absorbed.
13. Once lauki is cooked,add sugar.
14.Mix well the whole mixture turns goey.Cook until its less sticky and comes together.Lauki halwa is getting ready.
15.Add remaining ghee cook for a while until ghee oozes out at the sides.
16.Add cardamom powder and chopped nuts.Give a quick mix and switch off.
Lauki halwa is ready. Serve warm! Keeps well for 2 -3 days in room temperature.
Expert Tips
- It has many chances for milk to curdle but do not worry or panic. Just keep stirring the whey seperate from milk curdled will evaporate cooking, thickening the halwa simultaneously.
- Slow cooking gives a rich mawa or khoya texture in the halwa , tastes great too.
- Always choose yound tender bottlegourd while making halwa. As aged bottle may taste bitter. Always taste a portion before making using bottlegourd. If it tastes bitter then discard and try witha fresh batch.
- Sauteing bottlegourd in ghee not gives flavour to the veggie also gets rid of raw smell easily.
- Always use full fat milk for halwa or any dessert to give richness.
- Make sure to add sugar only after lauki gets cooked.
- Use thick bottomed kadai.
- Keeps well for 2 -3 days in room temperature.You can keep in fridge after that, warm it up before serving.
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