How to make Lauki/Doodhi/Ghiya Halwa
Preparation Time: 5-7 minutes
Cooking Time: 75 minutes (1.25 hour)
Servings: 2
Ingredients:
- Bottle gourd (Lauki/Doodhi/Ghiya): 500-600 gm
- Full fat milk: 500 ml
- Sugar: 1/4th cup (around 50gm, This is what I used, you can add according to your taste)
- Desi ghee (clarified butter): 2 tbsp
- Some dry fruits of your choice (optional)
- Saffron (kesar): 10-12 strands (optional)
- Cardamom powder: 1/4 tsp (optional)
- First of all wash and clean the bottle gourd (lauki/doodhi/ghiya) and taste it for any bitterness. After that grate it coarsely.
- Take an iron kadhai or any heavy bottom pan, put the grated bottle gourd (lauki/doodhi/ghiya) in it and add milk to it. Keep the flame on high and let the milk come to a boil.
- Then add saffron strands (kesar), stir it and reduce the flame to low.
- Meanwhile, cut all the dry fruits in any shape of your choice.
- Keep it stirring occasionally and let the milk dry up completely.
If you are doing some work, then you can keep it aside and stir it occasionally .
It took me 1 hour to let the milk dry up completely. It can take you little longer too or shorter as well. - When milk gets dried up completely then only add ghee.
Add it in 2-3 batches and roast it well on low flame for about 5-7 minutes.
Stir it continuously while roasting so that it doesn't stick to the pan. - When the halwa starts leaving the pan and turns aromatic, then add sugar.
- After adding sugar, keep the flame on high and stir continuously for 2 minutes. Do not keep the halwa on flame for too long, otherwise it will turn sticky.
- Turn the flame off when sugar dissolves completely. Add cardamom powder and dry fruits (leaving some for granish) and mix well.
- Cover and keep for 2 minutes so that cardamom powder gives a nice flavor.
- Transfer to a plate, garnish it with dry fruits and serve it hot.
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