Lauki (Doodhi, Ghiya) Ka Halwa
(Bottle gourd Halwa)
Laucki ka halwa is a delicious traditional dessert of India made with Lauki.
Lauki halwa is prepared with grated lauki, clarified butter, khoya or milk, sugar and the addition of cashew, saffron, almonds and pistachio can make it too difficult to resist. Not too many people like lauki ki sabzi but they will love Lauki halwa. It is quite easy to prepare and this is the best dish you can make with lauki.
Lucki is also known as Dudihi, Ghiya or Bottle gourd. Lauki is available in varying sizes and thickness. Lauki has a smooth pale green skin, with white inner flesh. It is a very simple vegetable and does not have a strong flavor of its own but it takes on the flavor of what you are cooking it with.
Lauki halwa is prepared with grated lauki, clarified butter, khoya or milk, sugar and the addition of cashew, saffron, almonds and pistachio can make it too difficult to resist. Not too many people like lauki ki sabzi but they will love Lauki halwa. It is quite easy to prepare and this is the best dish you can make with lauki.
Lucki is also known as Dudihi, Ghiya or Bottle gourd. Lauki is available in varying sizes and thickness. Lauki has a smooth pale green skin, with white inner flesh. It is a very simple vegetable and does not have a strong flavor of its own but it takes on the flavor of what you are cooking it with.
Ingredients:
1 Pound lauki
3 Tablespoon of sweet butter (unsalted)
4 Cups of whole milk
¼ Cup of sugar or to your taste
1 Teaspoon cardamoms seeds
2 Tablespoons broken cashews (raw unsalted)
2 Tablespoons broken or chopped almonds
½ Tablespoon thin sliced pistachio nuts-optional
Cooking measurement conversion
Measuement converter
1 Pound lauki
3 Tablespoon of sweet butter (unsalted)
4 Cups of whole milk
¼ Cup of sugar or to your taste
1 Teaspoon cardamoms seeds
2 Tablespoons broken cashews (raw unsalted)
2 Tablespoons broken or chopped almonds
½ Tablespoon thin sliced pistachio nuts-optional
Cooking measurement conversion
Measuement converter
Lauki (Ghia / Bottle Gourd)
Milk
Cashew nuts
Pistachio- Chopped
Sweet Butter
|
Sugar
Almonds- chopped
Cardamoms seeds
|
Directions:
1. Wash and peel the lauki.
2. Chop the top stem and bottom off. Cut the lauki half.
3. If lauki have thick seeds then cut the lauki half length wise scoop the flesh
with seeds out. If there are no seeds or seeds are very soft and tiny then leave
them on.
1. Wash and peel the lauki.
2. Chop the top stem and bottom off. Cut the lauki half.
3. If lauki have thick seeds then cut the lauki half length wise scoop the flesh
with seeds out. If there are no seeds or seeds are very soft and tiny then leave
them on.
Wash Lauki
|
Peel lauki
|
peeled Lauki
|
Slice Lauki
|
4.Ggrate the lauki with the grater. (Grate Lauki just before cooking because
shredded Lauki change color)
shredded Lauki change color)
Shred Lauki
|
Shredded Lauki
|
5. On medium high heat add 2 tablespoon of butter in a nonstick frying pan.
6. Add cashew nuts and sauté them 4 to 5 minutes or until they become light
brown.
6. Add cashew nuts and sauté them 4 to 5 minutes or until they become light
brown.
In a Pan add butter
Sauté Cashew nuts
|
Add Cashew nuts
Cashews are sauteed
|
7. Add shredded lauki and sauté for 5 to 6 minutes on medium heat. Keep
starring frequently till lauki turns transparent.
starring frequently till lauki turns transparent.
Add shredded Lauki
Sauté Lauki
Lauki become transparent
8. Add Milk and mix and cook while frequently keep stirring and scraping the
side of the pan so that Milk does not burn from the sides.
side of the pan so that Milk does not burn from the sides.
Add Milk
Mix Milk well with Lauki
Milk start boiling
9. While the milk is boiling in the Mortar and pestle crush Cardamom seeds.
Crush cardamom seeds
|
Crushed cardamom seeds
|
Stir Milk
10. If you are going to add Cardamom then add now.
Add cardamom powder
Mix cardamon powder well
11. In about 25 to 30 minutes lauki and Milk mixture will start getting thicker.
Halwa become little thick
Stir and scrape the side of the pan
12. Once all the liquid has cooked away add sugar and mix. The sugar will cause
to take out more liquid and Halwa will become little gooey.
to take out more liquid and Halwa will become little gooey.
Add sugar
Mix sugar well
Halwa become gooey
13. Continue to cook on low heat for 8 to 10 minutes or until all the liquid dry up,
stir frequently.
stir frequently.
Stir and scrape the sides of the pan
14. Once you start seeing the oil in the pan and side of the pan start cleaning,
add some chopped almonds and mix, turn the stove off.
add some chopped almonds and mix, turn the stove off.
All the moisture dried up
Add chopped Almonds to the Halwa
Mix nuts in Halwa
Lauki Halwa is ready
15. Once halwa is cooked transfer it to a serving dish and garnish with thin sliced
pistachio. Serve it hot or cold or at room temperature.
pistachio. Serve it hot or cold or at room temperature.
Lauki Halwa
Tips:
1. Use a wide pan for making halwa, as the liquid from lauki will evaporate
little faster.
2 Use grated lauki (Bottle gourd, Ghiya) immediately to make halwa, as it
becomes brown very fast.
3. Select medium-sized “young” bottle gourds, because they are tender, have a
slightly sweeter taste and don’t have any big seeds.
1. Use a wide pan for making halwa, as the liquid from lauki will evaporate
little faster.
2 Use grated lauki (Bottle gourd, Ghiya) immediately to make halwa, as it
becomes brown very fast.
3. Select medium-sized “young” bottle gourds, because they are tender, have a
slightly sweeter taste and don’t have any big seeds.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other Recipes
Carrot halwa Pistachio burfi (Pista burfi)
Soozi ka halwa (Cream of wheat halwa) Seasame seed burfi (Til ki burfi)
Besan ka halwa (Gram flour halwa) Vemicelli (Seviyan ki kheer)
Carrot halwa Pistachio burfi (Pista burfi)
Soozi ka halwa (Cream of wheat halwa) Seasame seed burfi (Til ki burfi)
Besan ka halwa (Gram flour halwa) Vemicelli (Seviyan ki kheer)
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