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Doodhi/ Lauki Ka Halwa (milk-gourd halwa)

User Rating 1 Star Rating (1 Review)

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Though the name may sound unusual, this dessert is delicious! It's made with the nuetral tasting milk-grourd, called so because of its white inner flesh.

Ingredients:

  • 4 cups grated milk gourd (known as Lauki/Doodhi in India) - remove skin and seeds before grating
  • 6 heaped tbsps ghee/ clarified butter (see recipe below) - measure when solid
  • 1 cup khoya (see recipe below)
  • 2 (400gms each) cans sweetened condensed milk
  • 5 green cardamom pods, seeds removed and powdered with a tsp of sugar in a mortar and pestle
  • 1/2 cup almonds, blanched and cut into thin slivers

Preparation:

  • Heat the ghee/ clarified butter in a heavy-bottomed (preferably non-stick) pan on a medium flame till warm.
  • Add the grated milk-gourd to this ghee and stir to mix. Cook, stirring frequently till the milk-gourd turns transparent. Another sign of doneness to watch for is, the separation of the ghee from the milk-gourd.
  • Add the khoya and mix well. Cook for another 5 minutes.
  • Now add the sweetened condensed milk, cardamom powder and mix to blend.
  • Cook till most of the moisture evaporates from the Halwa and it turns to a thick pudding consistency. Stir frequently to prevent scorching and burning. When done, turn off fire and allow to cool till just warm.
  • Garnish with almond slivers and serve.
User Reviews

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 1 out of 5
Doodhi/ Lauki Ka Halwa, Member A_TRIVEDI

Did not come out as expected, more like slurry. I have eaten this made by my mom. The one that she made was sligtly green and you could see the sherred doodhi and was more solid in look. The one I made was white and having more water. Sugar and milk dominated the taste instead of Doodhi taste. maybe I was wrong in understanding the process

2 out of 2 people found this helpful.

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