Recipe of lauki ka halwa | Dudhi halwa recipe | How to make Lauki ka halwa recipe
Recipe of Lauki ka halwa is the most authentic and rich Indian sweet dish made from grated lauki or bottle gourd, full cream milk, desi ghee, sugar and mawa. This serves a great after meal dessert and can be enjoyed either warm or chilled. Lauki or bottle gourd is one such veggie which is consumed in many forms like a vegetable, curry, sweets or even for making parathas.
Addition of Mawa/Khoya to lauki ka halwa makes its taste more delicious. Recipe of lauki ka halwa is easy to make but also time-consuming as it is cooked on low flame. But the efforts are totally worth it. The taste that you get after the slowly cooked halwa is more than delicious.
Lauki halwa can be cooked with many variations. First, you can cook grated lauki first and then add milk or you can cook lauki and milk together. Second, use warm milk instead of raw milk, it prevents milk from splitting (milk curdling) in the halwa. Lastly, adding mawa or khoya can be skipped if you are using thick condensed milk. But, the taste that you get by adding mawa is beyond ultimate.
Lauki ka halwa Recipe Card
Lauki ka halwa recipe
Materials
- 500 gms Lauki/ Dudhi/ Ghiya/ Bottle gourd thick grated
- ½ cup Desi Ghee
- 2 tbsp Dry fruits - Almonds, Cashews, Raisins chopped
- 2 tbsp Mawa/ Khoya
- 2 cups Full-fat milk already boiled to avoid milk curdling
- 1 tsp Cardamom powder green elaichi
- ¾ cup Sugar
Instructions
Grating lauki:
- First, rinse the lauki under running water and peel off its skin.
- Then, chop the lauki in 3 to 4 pieces about 4-inch long. Taste the lauki before grating, if it is sour or bitter discard it.
- Now, grate the lauki from the thick side of the grater as it gets cooked properly and tastes crunchier.
Making lauki ka halwa:
- Place the thick bottom kadhai on the gas and roast the mawa in the kadhai.
- Roast till the mawa releases ghee and leaves sides of the pan.
- Now, keep aside the roasted mawa and in the same pan add 2 tbsp ghee.
- When ghee melts, add the chopped dry fruits and roast till it turns a little brown in colour.
- Now, remove the dry fruits and keep it aside. And add the grated lauki in the kadhai and stir it nicely with the ghee.
- Keep stirring the lauki until it leaves all the moisture.
- Now, add the full-fat milk (pre-boiled) in the kadhai and mix it nicely with the lauki. Adding boiled milk helps in preventing milk splitting.
- Cook till the milk boils and make sure to stir in between, to avoid milk spill from the pan.
- Once the milk thickens, add sugar into the pan and give it a nice mix.
- When sugar melts, there is again a lot of moisture in the pan. Cook the lauki till it thickens and leaves all the moisture.
- Now, add the remaining ghee and fried dry fruits in the pan and stir it nicely for a minute or two.
- Lastly, add the roasted and crumbled mawa into the pan and mix it nicely with the lauki until it is combined well with the lauki mixture.
- Finally, turn off the flame and add the cardamom powder to the mixture and give it a nice mix.
- Lauki ka halwa is all ready to be served hot with chopped dry fruits garnishing.
Step by step Instructions:
Grating lauki:
- First, rinse the lauki under running water and peel off its skin.
- Then, chop the lauki in 3 to 4 pieces about 4-inch long. Taste the lauki before grating, if it is sour or bitter discard it.
- Now, grate the lauki from the thick side of the grater as it gets cooked properly and tastes crunchier.
Making lauki ka halwa:
- Place the thick bottom kadhai on the gas and roast the fresh homemade mawa in the kadhai.
- Roast till the mawa releases ghee and leaves sides of the pan.
- Now, keep aside the roasted mawa and in the same pan add 2 tbsp ghee.
- When ghee melts, add the chopped dry fruits and roast till it turns a little brown in colour.
- Now, remove the dry fruits and keep it aside. And add the grated lauki in the kadhai and stir it nicely with the ghee.
- Keep stirring the lauki until it leaves all the moisture.
- Now, add the full-fat milk (pre-boiled) in the kadhai and mix it nicely with the lauki. Adding boiled milk helps in preventing milk splitting.
- Cook till the milk boils and make sure to stir in between, to avoid milk spill from the pan.
- Once the milk thickens, add sugar into the pan and give it a nice mix.
- When sugar melts, there is again a lot of moisture in the pan. Cook the lauki till it thickens and leaves all the moisture.
- Now, add the remaining ghee and fried dry fruits in the pan and stir it nicely for a minute or two.
- Lastly, add the roasted and crumbled mawa into the pan and mix it nicely with the lauki until it is combined well with the lauki mixture.
- Finally, turn off the flame and add the cardamom powder to the mixture and give it a nice mix.
- Lauki ka halwa is all ready to be served hot with chopped dry fruits garnishing.
Important tips for making Lauki ka halwa:
- Before grating the lauki, make sure to taste the lauki. If it is sour or bitter, discard it completely as it is dangerous for health.
- Avoid using skimmed or toned milk.
- If the milk gets split or curdled in the pan, no need to worry. Just continue cooking on a medium flame until the mixture thickens.
- At last, you will get crumbled paneer pieces in the halwa, that too tastes yum.
- You can add any variety of dry fruit you want as per your likings.
For more sweet or Dessert recipes, please check out my Sweets collection. Along with Rabri recipe, it includes Gulab jamun recipe, Besan ke ladoo recipe, Boora recipe. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection.
tasty!
Bahut badhiya ji