(An Indian sweet dish made from bottle gourd/doodhi).

Lauki Halwa or Doodhi halwa is a rich Indian sweet dish made from bottle gourd. This recipe is a classic example of how a somewhat bland vegetable, like bottle gourd, can be made into something so delicious! This is a very easy recipe and a yummy one too !!

Ingredients

• 1 medium ( approx 500g) bottle gourd (lauki / doodhi)

• 1/4 cup clarified butter (sudh desi ghee)

• 1 cup whole fat milk

• 3/4 cup sugar

• 1/4 cup khoya (optional)

• 1/4 tsp cardamom powder (elaichi powder)

• 10 cashews (kaju)

• 10 raisins (kismis)

For garnish -

• fried cashew nuts, raisins, and dried cranberries.

Method

• Wash the bottle gourd and pat dry with a kitchen towel.

• Peel the bottle gourd and grate it using a medium-thick blade grater as shown below.

• Heat little ghee in a heavy bottom pan and add cashews and raisins to it. Roast on a low flame for a minute or so. Be careful not to burn them. Turn off the heat and add some dried cranberries. Keep aside.

• Add remaining ghee to the pan and add grated lauki and saute on a medium flame, till the lauki changes its color ( 5-7 mins).

• Add milk and sugar and mix well. Cook the mixture on medium heat till the lauki is cooked. This takes around 15- 20 mins. The mixture will thicken. Keep stirring the mixture intermittently otherwise it will stick to the bottom of the pan.

• Take a small portion of the mixture and taste it to check if lauki is done and the mixture is sweet enough. If the lauki is cooked, proceed to the next step. If not, then add a little more milk and cook again. If you want this halwa to be sweeter, then add a little more sugar and cook for 2-3 minutes till the sugar dissolves.

• Add khoya and mix well. This gives the halwa a rich texture. This step is optional.

• Cook till the mixture thickens and turn off the heat.

• Add the fried nuts and cardamom powder and mix well.

DOODHI HALWA IS READY!

SERVE HOT OR COLD.

Notes -

• The halwa can be served hot or cold. I personally prefer the cold halwa.

• Use full-fat milk to get a rich, creamy texture.

• I used cranberries for garnish. This is not a traditional garnish so it is totally optional.