DUDHI HALWA | LAUKI HALWA

Divine Dudhi ka Halwa or Dudhi no Halvo with mawa is an Indian sweet made with grated bottle gourd, milk products, and sugar. Here we have how to make the best lauki ka halwa the traditional way step by step.

Dudhi Halwa

Dudhi is a summer vegetable or summer squash, so it is cooked with a lot during these months. Dudhi is very easy to digest and has high water content, making it a great vegetable for the elderly.

Dudhi also is known as Lauki and Ghiya in Hindi, and this bland vegetable is versatile. This can be used in making savoury recipes as in desserts. Also suitable while fasting.

Doodhi Halwa is usually prepared during Indian festivals such as Raksha Bandhan. But who needs an excuse to make mithai right?!

This halwa recipe is

✔️ authentic and hugely popular

✔️ phenomenal yet easy to make

✔️ only needed basic and easily available ingredients

✔️ egg and gluten-free

✔️ can be made vegan, dairy and nuts free

✔️ make-ahead and crowd-pleaser dessert

Want to know our other Dudhi recipes? Have a look at our

Doodhi Khichdi

Multigrain Doodhi Thepla

Doodhi Na Muthiya

Aloo Lauki Stew

Farali Doodhi Thepla

Doodhi Basundi (Traditional and Instant Pot method)

Ingredients for Dudhi Halwa with khoya/mawa:

Dudhi - peeled and grated dudhi. Pick dudhi that is bright green and has minimal bruising and discolouration. For the best tasting halwa, prepare doodhi halwa as soon as you buy it as we want it at its freshest. 

Milk - use whole milk or full-fat milk

Sugar - use white granulated sugar

Mawa - this recipe uses homemade mawa or khoya for an indulgent taste. You can leave out the khoya if you don't want to have rich halwa.

Ghee - use either homemade desi ghee or shop-bought desi ghee

Cardamom Powder - added to give flavour and to help digest the heavy dessert

Nuts - we have used slivered almonds and pistachio

Garnishing:

either varak (edible real silver) or edible glitter

Dried rose petals 

Optional -  a special trick that my Mum first tried out about 10 years ago was to add a drop of vanilla essence which gives the most wonderful flavour to the mithai.

Want to cook this halwa in the Instant pot? Check out our Instant Pot Doodhi Halwa recipe ASAP!

Tips:

Use grated dudhi straightaway for the halwa, don't leave it for too long as it becomes brown. 

If the halwa is a bit runny whilst cooking, add some extra khoya. The colour will lighten but you will still get the same taste and texture. 

To get the greenest halwa, do not peel the dudhi with a peeler but simply scrape off the top layer of skin with a knife (see video for directions)

Use a heavy bottom pan or Kadai to make the halwa - this prevents sticking and burning

Use fresh and tender dudhi 

Make sure to use fresh mawa/khoya - you don't want the mithai tasting rancid

Add the mawa after the milk has reduced down

Give it time and attention - do not move away from the pan, stir continually.

Can I make Dudhi Halwa with Milk Powder?

Absolutely yes! Instead of khoya or mawa add milk powder. Try to use full-fat milk powder if possible.

Don't have Khoya

No problem at all, use Ricotta cheese instead. There'll be no compromise on taste. 

How to serve Dudhi Halwa

There are two main ways of serving this halwa. 

You can either leave the halwa loose and spoon into bowls. This way, the halwa can be served either hot or cold. 

The other method is to press the halwa evenly whilst it is still warm in a steel plate. Allow to cool and then cut into squares or diamonds.

Can I make halwa in advance?

You can definitely make dudhi halwa in advance. It keeps well in the fridge for around 2/3 days. Seal the container very well so that any odours from the fridge do not leak into the sweet. 

Remove from the fridge a few hours before serving to allow to come to room temperature. 

How to make the Best Dudhi Halwa with Khoya 

Follow these step by step recipe pictures, exact measurements provided in the recipe card below. 

First, peel or scrape dudhi and grate using a grater.

Heat ghee in a heavy-based frying pan or kadai (pic 1)

Add grated dudhi (pic 2)

Saute for a couple of minutes (pic 3)

Then add milk and cook lauki on low to medium heat (pic 4)

Cook until all the milk dries up (pic 5)

Now add sugar, keep mixing (pic 6)

Keep stirring and cooking until sugar water evaporates (pic 7)

Now add khoya or mawa and mix everything (pic 8)

Add a 2 tbsp. ghee and mix well. (pic 9)

Turn off the heat, once desire consistency achieved then add cardamom powder and nuts (pic 10)

Other Halwa Recipes

1. Best Gajar Halwa

2. Badam Halwa

3. Shahi Aate Ka Halwa 

4. Makhandi Halwa

5. Bombay Ice and Golden Halwa

6. Habshi Halwa

7. Badam Besan Ka Halwa

8. Masoor Daal Halwa

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Dudhi, Dudhi halwa, lauki ka halwa, mithai, Dudhi No halvo, Khoya recipe,

Desserts

Indian

Doodhi Halwa | Lauki Halwa | Lauki Ka Halwa | Dudhi No Halvohttps://www.youtube.com/watch?v=O8F1KiwuXt8Rich, classic and delicious Doodhi Halwa made with grated bottle gourd, ghee, sugar, milk products and nuts. Perfect for any celebrations!https://www.youtube.com/watch?v=O8F1KiwuXt82020-07-14

Yield: 3-4 SERVINGS

Author: Hayley Dhanecha

Print

DUDHI HALWA | LAUKI HALWA

Doodhi halwa or lauki halwa also known as Dudhi No Halwo. This rich and delectable dessert is made using grated bottle gourd, sugar, ghee, milk products and topped with nuts.

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

• 250 g  bottle gourd
• 5-6 tbsp
• 50 g mawa or khoya
• 4 tbsp ghee
• 1 tsp cardamom powder
• 2-3 tbsp chopped nuts like almonds and pistachio
• 3/4  cup milk

Equipments/Tools

• Heavy based frying pan or kadai
• Grater

Instructions:

1. Peel the dudhi and grate.
2. Heat ghee in heavy bottom kadai or pan and add grated dudhi.
3. Keep stirring on medium heat, then add milk.
4. Lower the heat and let it cook till the milk dries up. it will take 15-20 minutes. You can see ghee will separate from the dudhi.
5. Now add sugar, keep stirring till the mixture thickens.
6. Add grated mawa or khoya at this stage, mix very well.
7. Keep stirring, add cardamom powder and nuts.
8. Once again mix well and turn off the heat.
9. Serve hot or cold.

Notes:

You may set the halwa mixture in a greased tray and let it set, once cooled cut into the desired shape.
Dried rose petals and edible silver foil is optional for a decorating purpose.

Calories
411.14

Fat (grams)
32.87

Sat. Fat (grams)
18.53

Carbs (grams)
19.52

Fiber (grams)
1.75

Net carbs
17.78

Sugar (grams)
14.74

Protein (grams)
11.99

Sodium (milligrams)
162.55

Cholesterol (grams)
84.13

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2012/08/dudhi-halwa-bottle-gourd-dessert.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Note- this recipe was originally posted on 2nd of August 2012, since I have updated the post with newer photos and content.