Doodhi Halwa (Milk-Gourd Halwa) Recipe

Indian milk gourd halwa

Mrigank Choubey/Wikimedia Commons/CC By 4.0

  • Total: 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.


  • 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

Steps 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, frequently stirring 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.

  5. 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 the fire and allow to cool until just warm.

  6. Garnish with almond slivers and serve.

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