Lauki ka halwa

Lauki ka halwa

Ingredients:

• 600 grams lauki / bottle gourd / doodhi / ghiya

• ¼ cup ghee / clarified butter

• 5 cashew / kaju (halved)

• 5 badam / almond (chopped)

• 2 tbsp raisins / kishmish

• ½ cup milk

• ¾ cup sugar

• 1 tsp ghee / clarified butter

• ¼ cup milk

• ½ cup milk powder (full cream)

• ¼ tsp cardamom powder

Recipe :

• firstly, peel the skin of lauki and grate leaving behind the seed.

• now in a large kadai heat ¼ cup ghee and roast 5 cashew, 5 badam and 2 tbsp raisins.

• roast the nuts to golden brown and keep aside.
  

• now add in grated lauki and saute for 5 minutes.
  

• saute till the lauki shrinks slightly and changes colour.
  

• add in ½ cup milk and mix well.
  

• cook for 10 minutes or till milk thickens and lauki gets cooked completely.
  

• further add in ¾ cup sugar and mix well.
  

• sugar melts and boil for 5 minutes or till it thickens.
  

• meanwhile prepare khoya by heating 1 tsp ghee and ¼ cup milk.
  

• add in ½ cup milk powder and mix well.
  

• break the lumps and mix till the mixture separates from the pan.
  

• keep stirring till the mixture separates from the pan and instant khoya is ready.
  

• add in prepared instant khoya into lauki mixture.
  

• mix well breaking the khoya and combines well with lauki mixture.
  

• keep stirring till the mixture thickens and forms a mass.
  

• add in roasted nuts and ¼ tsp cardamom powder. mix well.
  

• finally, transfer dudhi halwa / lauki ka halwa to a bowl and serve hot or chilled.

Notice :

• firstly, grate the lauki leaving behind the seeds. else dudhi halwa doesn’t taste good.

• also, to reduce the cooking time, add condensed milk instead of sugar.

• additionally, keep stirring lauki halwa and cook on le to medium flame else there are chances to burn from bottom.

• finally, dudhi halwa or lauki ka halwa taste great when prepared with ghee and served hot.