Category: Dessert
Cuisine: Indian
What is Lauki Halwa?
Lauki Halwa, made from bottle gourd, has roots in Indian cuisine, particularly in North India. It likely evolved from traditional Mughal halwa recipes using vegetables, fruits, or lentils. Bottle gourd, valued for its cooling properties, is a key ingredient in this dessert. Over time, lauki halwa became a beloved treat, enjoyed during festivals and special occasions. Today, it is cherished for both its unique flavour and nutritional benefits.
2 cups grated bottle gourd (lauki)
¼ - ½ cup jaggery powder
½ tbsp Cardamom powder
Half-fried chopped nuts
Preparation Time: 10 min
Cooking Time: 40 min
Peel and grate the bottle gourd (lauki). Squeeze out any excess water if it's too watery.
Heat 4 tbsp of ghee in a heavy-bottomed pan. Add the grated bottle gourd and cook till it becomes dry.
Pour 2 cups of milk into the pan with the bottle gourd.
Cook it on medium heat, stirring occasionally, until the bottle gourd absorbs ¾ of the milk. This may take about 15-20 minutes.
Then add ¼ cup of jaggery powder (or more if you’re a sweet tooth) and stir well. Then add cardamom powder.
Cook for 8–10 minutes more, stirring frequently, until the halwa thickens and the ghee starts to separate.
Garnish with chopped nuts, stir it finally, then transfer to a bowl and serve warm.
Cooking Tips: 1) Use Fresh, Non-bitter Bottle gourd. 2) Avoid using skimmed milk or toned milk as they may curdle, instead use fresh milk / whole milk. 3) Add extra ghee once the halwa is nearly done for a richer taste.
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