Lauki Ka Halwa Recipe - A Lip-Smacking Dessert

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Introduction:

Indulge in the rich and flavorful delight of Lauki ka Halwa, a traditional Indian dessert that is sure to satisfy your sweet tooth. Made with the humble bottle gourd, this dessert transforms the vegetable into a luscious and irresistible treat. The delicate balance of grated bottle gourd, aromatic spices, creamy khoya (milk solids), and crunchy nuts makes this halwa a perfect way to end any meal. Whether you serve it warm or chilled, this Lauki ka Halwa is guaranteed to impress your taste buds and leave you craving for more.

Recipe in a Short Video:

Ingredients:

For Kova/Khoya:
  • 1 tablespoon ghee
  • 40ml boiled and cooled milk
  • 70g (5 tablespoons) milk powder

For Halwa:

  • 400g (net wt.) bottle gourd, peeled and grated
  • 80g sugar
  • 80ml boiled and cooled milk
  • 4 tablespoons ghee (clarified butter)
  • 1/4 teaspoon cardamom powder
  • 5 nos. cashew nuts, chopped
  • 5 nos. almonds, chopped

Grated Bottle Gourd

Directions:

  • Heat 4 tablespoons of ghee in a deep non-stick pan on low heat. Add the chopped nuts and saute them until they turn light golden brown and transfer to a plate.
  • In the same pan and ghee, add the grated bottle gourd and saute it for 10 minutes on low flame until it becomes soft and the raw smell disappears.
  • Add the boiled and cooled 80ml milk to the sautéed bottle gourd and mix well. Cook on low heat, stirring occasionally, until the mixture reduces and thickens further. This may take around 5-10 minutes.
  • Add sugar to the pan and mix well. Continue to cook on low heat, stirring constantly, until the sugar dissolves completely and the halwa thickens further.
  • To prepare kova/khoya, in a separate pan heat the 1 tablespoon of ghee, 40ml milk and 70g milk powder. Sauté for two minutes to get smooth textured kova/khoya. Remove from heat
  • Add the kova/khoya to the bottle gourd mixture.Saute continuously until the kova/khoya is mixed with the mixture without any lumps.
  • Add the cardamom powder and the roasted nuts to the halwa. Mix well and cook for another 2-3 minutes to allow the flavors to blend.
  • Remove the halwa from the heat and let it cool slightly before serving. You can serve it warm or chilled, as desired.

Conclusion:

As we reach the end of this delectable recipe, we hope you have enjoyed this journey of creating Lauki ka Halwa. The fusion of the natural sweetness of bottle gourd, the richness of khoya, and the heavenly aroma of cardamom combine to create a truly memorable dessert experience. Whether you're hosting a festive gathering or simply treating yourself to a sweet indulgence, Lauki ka Halwa is a timeless classic that never fails to delight. So go ahead, whip up a batch of this delightful halwa, and savor each spoonful of this traditional Indian dessert.

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