Lauki halwa recipe | Bottle gourd halwa | Dudhi halwa recipe

Lauki halwa recipe a quick indian sweet made with bottlegourd.Easy dudhi halwa recipe with step by step pictures and video.

I haven’t tried anything new with lauki except the usual poriyal so when I heard about this halwa wanted to try it.I had this in drafts since a long time, finally posting it only now.do try this easy halwa and enjoy!

Lauki halwa recipe a quick indian desert made with bottle gourd

• 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))

1. Take a bottegourd 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.
2. Grate it fully and set aside.Boil milk and keep it ready.In a kadai add ghee.
3. Add grated lauki and saute for few mins until raw smell leaves.Then add boiled milk and let it get booked in low flame.
4. Once it is cooked and all the milk is absorbed add sugar.
5. 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.
6. Serve warm!

• 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.

How to make lauki halwa recipe:

1. Take a botte gourd 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.
2. Grate it fully and set aside.Boil milk and keep it ready.In a kadai add 2 tbsp ghee.
3. Add grated lauki and saute for few mins until raw smell leaves.Then add boiled milk and let it get booked in low flame.
   
4. Once it is cooked and all the milk is absorbed add sugar.
5. 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! Keeps well for 2 -3 days in room temperature.

Delicious lauki halwa ready to be served!

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