Doodhi ka Halwa (Bottle Gourd Halwa)

- Submitted by Dahlia

(Surakkai Halwa, Bottlegourd Pudding, Lauki ka Halwa)

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Lauki or bottle gourd or sorakkai is not a much preferred vegetable in our family. Back in my childhood days, I always felt bottle gourd was a “miracle” vegetable whose juice would melt all our fat in our body. It was always visualized as a healthy vegetable and not a tasty vegetable. But healthy vegetables are not tasty is a myth and bottle gourd is the apt example suited for this myth. The one thing that is needed is recipe which transforms the soggy vegetable into a delicacy. One such recipe is the bottle gourd halwa or famously Lauki ka halwa or Doodhi ka Halwa. The best part of this recipe is that it is very simple and easy to make. There is no fuss of many ingredients or tedious cooking or stirring involved. It can be prepared instantly and no expert culinary skills are needed. Just a few commonly available ingredients and this tasty creamy bottle gourd halwa is ready to relish.

Lauki ka halwa is also considered as upvas ka khana or vrat khana. I have seen my Hindu frends commonly prepare this during navratri. This halwa is just what a foodie needs and does not require any occasion for its preparation. So just check out the recipe and get all ready to make it. Cheers!!

Recipe for Doodhi Ka Halwa

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 3-4

Ingredients

• Bottle gourd (grated) - 2 cups
• Milk - 2 cups
• Sugar - 1 cup
• Ghee - 3 tbsp
• Cardamom powder - a pinch
• Nuts and raisins - as needed
• Green food color (optional) - few drops

Method

1. Take a firm fresh bottle gourd and peel the skin.
2. Cut it in half vertically and scoop out all the seeds and membranes. Grate the flesh.
3. Heat 1 tbsp of ghee in a heavy bottomed pan and fry the nuts and raisins. Remove and keep aside.
4. In the same ghee add the grated bottle gourd and fry for a minute or two.
5. Add the milk and cook till the milk is completely absorbed. This may take about 15 - 20 minutes. (Note: You may speed up the process by using 1 can of sweetened condensed milk instead of the milk and sugar.)
6. Add the sugar and food color. Cook for few minutes stirring often. Adding food colour is optional. I have prepared both ways and shown in pictures.
7. Next add the remaining ghee and cardamom powder. Cook till the halwa is thickened and becomes glossy. You can make the halwa as thick or as gooey as you want.
8. Garnish with fried nut and dry fruits. Serve warm or chilled as such or with vanilla ice cream.

Tips

• Squeeze out all the water from the grated bottle gourd as the water could impart a bitter taste to the dish.
• To store the halwa, let it cool down completely and then store in a jar in the refrigerator. It stays good for up to a week.

Variations

• An alternative method of preparation is to add about 4 spoons of khoya and increase the amount of sugar for variation in taste and ease of preparation.
• This halwa is very similar to the famous carrot halwa. The other halwas that you can make in a similar way are butternut squash halwa, pumpkin halwa and beetroot halwa.

Doodhi halwa without food color

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Spaghetti Squash Halwa	Chakka Varatti (Jackfruit Preserve)	Beetroot Halwa	Quick Carrot Halwa
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