Lauki Halwa Recipe, how to make Dudhi/Bottle Gourd Halwa

Lauki is called with different names according to places - like doodhi/dhudhi, bottle gourd, sorkai etc. Lauki ka halwa or dhudhi halwa is an Indian dessert made from bottle gourd. Simplest of all, this dessert can be prepared in a short time. So use seasonal veggies for your advantage.

As I know every family has their own fasting rules, and during these fasting days you need to prepare food which is allowed during fasting. Some families have lauki during fasting and some don’t. So if your fasting rules include it, then treat yourself with this dessert.

This does not mean that you cannot make or eat this sweet at other times. This is amongst my most favorite desserts, for two reasons- one it is super tasty and two its healthier than most of the Indian sweets. If you haven’t tried this one because you don’t like bottle gourd….you are seriously missing out something!!

Bottle gourd is very versatile vegetable; few recipes which I make often from lauki are lauki kofta, lauki chana dal curry, lauki paratha, lauki ka raita or even use it to make lauki sabzi. 

Step by step Lauki Halwa recipe: 

1. Boil 3 cups of milk in a pan. Simmer the milk until you need it. Keep stirring the milk at regular interval.
   
2. Wash peel and grate the bottle gourd using big shredder. Take 3-4 tbsp. ghee in a heavy bottom pan and heat it. Add 3 cups of grated lauki (bottle gourd). Fry for about 6-7 minutes on medium flame.
   
3. Add the boiling milk from another pan to the lauki. Keep stirring till the water content of the milk evaporates. You can keep switching between low to medium flame as needed.
   
4. Add ¾ cup sugar or as required and mix.
   
5. Sugar will make the mixture a bit thin as sugar will release water. At this point you can add 2 drops of green food color. This is optional and I have not added it.
   
6. Saute till the water dries completely. Add ½ tsp cardamom (elaichi) powder.
   
7. Switch off the stove and garnish the halwa with blanched chopped pistachios and few fried cashews.
   

If you are looking for more halwa recipes then do check atte ka halwa, aloo halwa, suji halwa.

Lauki Halwa or dhudhi halwa recipe below:

Lauki/dhudhi halwa   Prep time Cook time Total 10 min  30 min  40 min Lauki Halwa- Indian dessert made from bottle gourd AUTHOR: Monali RECIPE TYPE: Dessert CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 3 cups grated bottle gourd (lauki/dhudhi) 3 cups  milk 3 tbsp. ghee ¾ cup sugar ½ tsp cardamom powder/ hari elaichi Few blanched pistachios Few drops of green food color (optional)  DIRECTION Boil 3 cups of milk in a pan. Simmer the milk until you need it. Keep stirring the milk at regular interval Wash the lauki well. Peel it and start grating from sides and discard center part with seeds. Grate the bottle gourd using big shredder.  Then measure loosely packed 3 cups. Heat ghee in a heavy bottom pan. Fry the cashews to golden brown and keep it aside. Now in the same pan, add grated lauki (bottle gourd). Fry for about 6-7 minutes on medium flame. Add the boiling milk from another pan to the lauki. Keep stirring till the water content of the milk evaporates. You can keep switching between low to medium flame as needed. Add sugar and mix. Sugar will make the mixture a bit thin as sugar will release water. At this point you can add 2 drops of green food color. This is optional and I have not added it.  Sauté till the water dries completely. Add cardamom (elaichi) powder. Once the water dries completely, the mixture will become shiny and will come off the vessel smoothly. Switch off the stove and serve. Garnish the halwa with blanched chopped pistachios and fried cashews. TIPS Start grating the lauki from sides and don’t use the center part with seeds to make halwa. You can use it for making curry. Use bigger shredder, otherwise you will have a mushy halwa. If possible use full fat milk which gives nice creamy and rich flavor. If you are using 1% or 2% milk, it will not be as rich and creamy as full does. Add green food color is optional. Lauki after cooking turns to a shade of pale green brown. Food color will add visual appeal if you are cooking for an occasion.  SERVING SUGGESTION Serve the dessert as a sweet accompaniment to you meal. Lauki halwa can be served warm or cold. Once it is cool to room temperature, store in an air tight container in refrigerator up to a week.