Lauki halwa (Dudhi halwa, bottle gourd halwa)

Lauki halwa likewise titled dudhi halwa, is a pleasing Indian sweet successful with bottle calabash, milk, sugar and ghee. Delicately flavored with ground cardamoms, garnished with chopped nuts, this is great to enjoy as an after meal dessert. In India, we make halwa with so many different kind of veggies and fruits like carrots, beetroot, pumpkin, ash gourd, pineapple, banana and even with mixed fruits. Lauki ka halwa is one of these kinds but to a lesser extent hot.

A great deal of the great unwashe make this during religious fastings like Navratri and Ekadashi. It also makes a great summer sweet & can be served chilled. During the winters, it is best served warm. I pull in this calabash halwa sometimes when we are too bored feeding the same dishes.

'Lauki' is the Religion name for the vegetable 'opo squelch' likewise called 'calabash squash' or 'bottle gourd vine'. Also known as ghiya or dudhi in India, it is one of those veggies that's used often in Indian homes to relieve oneself dress, sabji, stew, paratha &adenylic acid; level halwa.

Making lauki halwa takes some prison term as it is a vegetable with high moisture. But it turns out very pleasing and is worth the effort. This recipe shows you a down pat fool imperviable method acting that ne'er lets the milk split while cooking.

This method acting is unique and too imparts a rich flavour of toughened milk, sugar and ghee all without the addition of khoya / mawa. If you have ever failed to make a good & yummy lauki Ka halwa either because the milk splits Oregon it doesn't have a solid sapidity & taste then do try this recipe.

Tips to reach lauki halwa

• Always choose Lester Willis Young and freshly harvested lauki. Since bottle gourd grows in warmer temperatures, they are potential to find out bitter taste. My mom always says they are likely to grown unendurable as they age or socialist to sit longer after the glean. So prefer fresh-cut and newborn lauki.
• Forever rinse off, peel and taste test a small quantity of bottle calabash before you begin to fake. Avoid using bitter gourd that tastes venomous as IT is likely to be cyanogenic and dangerous.
• Avoid using lauki if it tastes sour every bit the tang in the veggie can easy cleave the milk in the halwa.
• Saute bottleful gourd vine first in ghee to reduce the moisture & get eliminate the raw flavor. Evaporating the juices in lauki first off also prevents the milk from curdling.
• Then prepare in slightly thickened stewing Milk. Both these stairs serve in preventing the milk from splitting and reducing the cooking time.
• IT is important to use full fat/whole milk as the higher fats forbid the milk from splitting. Avoid using low corpulent or skimmed milk. I use full fat homogenized Milk River.

More Halwa Recipes,
Gajar ka halwa
Moong decaliter halwa
Bread halwa

Preparation for lauki ka halwa

1. Bring 1½ cups sounding fat milk to a boil in a heavy bottom pan or pot.

2. Piece the milk boils, rinse 500 grams of feeding bottle gourd vine under running water. Peel the skin somewhat deep and taste the Lagenaria siceraria to have sure you are not using virulent or precise sour one. Past grate information technology either using a hand grater surgery a food processor. I prefer victimisation the grater with the smallest holes. I discarded the center portion of the lauki As it was not young. Later on grating I had 3 cups of gratings.

3. Keep checking the milk, stimulate occasionally to make in for IT doesn't get scorched at the bottom. The milk must reduce to half operating theatre at least to 1 cup.

4. Warmth 2½ tbsps ghee in a heavy bottom pan.

5. Add the grated lauki and saute it well in ghee. Fry well until the untoasted smell goes forth and the moisture evaporates.

6. This may take about 7 to 10 mins. At the stop of this step, there should follow nary excess moisture and the ghee begins to separate from the lauki.

7. Immediately time to check the milk. Make sure it is very sulphurous, whisk IT well with a fork or whisker. Whisking helps to break up the cream. Make sure some milk and lauki are baking at this step.

How to make lauki ka halwa

8. Pour the hot milk to the sauteed lauki.

9. Cook stirring systematically connected a medium to crushed flame up.

10. You will go through the milk is absorbed fully in some metre, then add 4 to 6 tablespoons sugar depending happening the unwavering of sweet you wish.

11. Lauki halwa will turn off gooey as the kale melts. Once again continue to cook soul-stirring continuously until the halwa turns concentrated. Lose weight the fire whole.

12. Sugar, milk and ghee in the lauki halwa will begin to smell great as you cook. Add ¼ to ½ teaspoonful cardamom powder. If you don't have the pulverize, crush 4 jet cardamom seeds in a trench mortar pestle and add it.

13. Pour 1 tsp ghee. If you lack you can sum up more.

14. James Cook further just for 1 to 2 mins.

Garnish lauki ka halwa with sliced almonds and pistas. Serve warm or chilled. It keeps good in the refrigerator for 2 days.

Allied Recipes

Recipe card

• ▢ 3 cups bottle gourd (lauki grated) (500 grams gratings)
• ▢ 4 to 6 tbsp sugar (utilize as needed) (I old 5)
• ▢ 3 tbsp ghee or drawn butter
• ▢ 1½ cups milk (full fat)
• ▢ ¼ tsp cardamom powder (elaichi powder)
• ▢ 1 tbsp almonds sliced
• ▢ 1 tbsp pistachios sliced OR cashews

Homework for lauki ka halwa

• ▢

  Pour milk to a open heavy bottom pan operating theater Kadai language. Bring it to boil. Then simmer (connected lowset flame) until it reduces and thickens slightly. I do it until I grate the calabash and fry it in ghee.

• ▢

  While the Milk boils, rinse the bottle gourd under working water. Peel it. Sample information technology and make sure information technology is not bitter or too sour. Then grate information technology either using a food processor or a hand grater.

• ▢

  I prefer a fine grater for this. Remove the seeds. I take the complete essence portion.

• ▢

  Heat 2½ tbsp ghee in a backbreaking bottom kadai. Minimal brain damage lauki and fry until the wet dries awake whole. Keep out stirring in between so it doesn't burn. This takes about 7 to 10 mins.

How to make lauki halwa

• ▢

  While the lauki is cooked also make sure the Milk is boiling and has thickened slightly.

• ▢

  Whisk it recovered with a whisk to break upward the clobber. Pour the hot milk to the hot lauki.

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  Mix and cook happening a medium to low flame stirring often until the mixture thickens and moisture evaporates.

• ▢

  Add sugar and continue to cook. The mixture turns gooey again. Keep stirring and cook until the bottle gourd halwa turns thick.

• ▢

  Sprinkle cardamum powder and past pullulat 1 tsp ghee. Flux and cook for a few mins.

• ▢

  Trim lauki ka halwa with sliced almonds, cashews and pistachios. It can be served warm or chilled.

• The Lagenaria siceraria I used was not Whitney Moore Young Jr., so I far the inner fortune and used the residuu.
• I put-upon 900 grams of lauki. After peeling and removing the inner portion I was nigh with 520 grams of gratings which was nigh 3 cups.
• Use freshly harvested and young lauki. If the veggie is also old and not freshly harvested it is likely to taste bitter.
• Always taste test a small number of lauki before using it to ensure it is non bitter and sour. Bitter lauki is associated with toxicity and stern be potentially dangerous to the body. Sourness lauki canful split the milk while making halwa. Thusly avoid IT.
• To avoid the milk from curdling always preboil and thicken the Milk River. Also total hot milk to het fried lauki. Both these steps will ensure the milk North Korean won't curdle.
• Avoid using reduced fat or skimmed milk and use full oleaginous preferably blended milk.

Secondary quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photograph instructions and tips in a higher place the recipe notice.

Nutrition Facts

Lauki halwa (dudhi halwa)

Amount Per Helping

Calories 360 Calories from Rounded 189

% Each day Value*

Fat 21g 32%

Saturated Pyknic 11g 69%

Cholesterol 50mg 17%

Atomic number 11 57mg 2%

Potassium 415mg 12%

Carbohydrates 37g 12%

Sugar 30g 33%

Protein 5g 10%

Vitamin A 200IU 4%

Atomic number 20 201mg 20%

Atomic number 26 1.3mg 7%

* Percentage Daily Values are supported a 2000 small calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & intellectual nourishment writer can Swasthi's Recipes. My aim is to help you cook great Amerind food with my time-tested recipes. Afterward 2 decades of experience in practical Indian cooking I started this blog to help hoi polloi prepare wagerer & more often at household. Whether you are a beginner operating theater an toughened cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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