Doodhi Halwa (milk-gourd halwa)

Lauki Ka Halwa - Indian Milk Gourd Halwa
Lauki Ka Halwa - Indian Milk Gourd Halwa. Image © Mrigank Choubey/ Via Wikimedia Commons
  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: Serves 4-6

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

What You'll Need

  • 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

How to Make It

  1. Heat the ghee / clarified butter in a heavy-bottomed (preferably non-stick) pan on a medium flame till warm.
  2. 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.
  3. Add the khoya and mix well. Cook for another 5 minutes.
  4. Now add the sweetened condensed milk and cardamom powder and mix to blend.
  1. 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.
  2. Garnish with almond slivers and serve.