Lauki Halwa | Doodhi Halwa step-by-step recipe with photos and video.
About this recipe
Lauki halwa or dudhi halwa is a rich, creamy dessert made with lauki or bottle gourd. It is made in a similar way as carrot halwa. Grated bottle gourd is reduced with milk, then sugar and ghee are added and it is finished off with nuts. Khoya (evaporated milk) is also added sometimes but I prefer to make lauki halwa without khoya. I use whole milk and simmer bottle gourd in it, which adds great richness even without khoya.
Making this doodhi halwa is really simple but needs some time and patience. While bottle gourd is used mostly for making savoury dishes like dal and curries, this sweet dish is a good change from your regular bottle gourd recipes.
How to select bottle gourd
Bottle gourd is also called lauki/ghiya/sorekayi/long melon. Select a bottle gourd that is fresh and tender. The skin should be pale green without any spots or blemishes. It should be firm and should not have soft flesh. Fresh bottle gourd will have its dried flower still attached at the tip. When you cut the bottle gourd, if there are any seeds, discard them.
Bottle gourd: Use fresh and tender bottle gourd.
Milk: Whole milk works best to make lauki halwa. Avoid low-fat milk for making this halwa.
Sugar: I use raw sugar to make lauki halwa. However, regular sugar can also be used.
Ghee: I use homemade ghee to make the halwa. You may also use good quality store-bought ghee.
Nuts: I use almond and pistachio; however, any nuts of your choice can be used.
Cardamom Powder: This is an optional ingredient but I highly recommend using it as cardamom powder adds a very good aroma and flavour to the dish.
The bottle gourd I used in this recipe was approximately 1 kg. I grated it after peeling it and removing the crown and tip, and I got 5 cups of grated bottle gourd. The other ingredients I used in this recipe works very well for this amount. Measure the bottle gourd after grating and accordingly, adjust the ghee, sugar, and milk. Also, I use ½ cups sugar which gives this halwa mild sweetness (that’s how we prefer our halwa). If you want the halwa to be on the sweeter side, use ¾ cup sugar instead of ½ cup.
Tips for making best-tasting lauki halwa
Choose the right bottle gourd. Use a fresh and tender bottle gourd without any spots of blemish on the skin.
Use whole milk or full-fat milk to make lauki halwa. While low-fat milk can be used, whole milk adds richness to the halwa.
Saute the bottle gourd before adding milk. This removes the raw smell from it.
Scrape down the sides of the pan when you stir the halwa.
Keep an eye on your doodhi halwa. Keep stirring it occasionally as the milk tends to burn if you leave it unattended.
After adding the ghee, mix well until it is fully absorbed and then continue to simmer. You will know the halwa is ready when the ghee begins to ooze out and release from the sides.
Always serve the halwa warm.
Making this halwa is easy, although it takes a lot of time and patience. A creamy, rich, healthy, and delicious dessert that is also quite filling will be loved by everyone in your family.
Follow my step-by-step recipe to make this delicious dessert and enjoy!
Click here for more bottle gourd recipes.
This lauki halwa is:
- rich and delicious
- perfect for festivals and celebrations
- easy to make and suitable for beginners
Step by step instructions
1. Saute grated bottle gourd until the raw smell goes away
2. Add milk and simmer
3. Continue to simmer until the milk thickens. Stir occasionally
4. Add sugar and simmer further for a few more minutes
5. Add ghee and mix well
6. Add cardamom powder and nuts
- 5 cups bottle gourd peeled and grated (approximately 1 kg)
- 3 cups milk
- ½ to ¾ cup sugar depending on preference
- ½ cup ghee
- 1 tbsp almond flakes
- 1 tbsp pistachio
- 1 tsp cardamom powder
- Heat 2 tbsp ghee in a pan and add bottle gourd
- Saute on medium flame until it slightly shrinks and raw smell goes
- Add the milk and bring to boil
- Cover and simmer until the milk evaporates and the mixture slightly thickens. This may take 45-60 minutes. Keep stirring every few minutes
- Add sugar and mix well. Increase the flame and keep stirring until the sugar melts and slightly caramalises, about 4-5 minutes
- Add ghee and mix well. Keep stirring until the ghee is fully incorporated
- Keep stirring until all the moisture is evaporated and the ghee starts to ooze from the sides
- Add cardamom powder, almond flakes, and pistachio
- Mix well and serve halwa warm
Click here to watch lauki halwa web story.