Cooking Instructions
- 1
Firstly rinse, peel and grate lauki. Before grating taste the lauki. If it tastes sour or bitter then discard and do not cook it. Use 2 cups tightly packed grated lauki.
- 2
Heat 4 tablespoons ghee in a heavy pan or kadai on medium-low to medium flame and add grated lauki/dudhi.
- 3
Mix grated lauki very well with the ghee. On a low to medium-low flame begin to saute the lauki. Stir often when sauteing lauki, Saute lauki till the moisture dries.
- 4
Then add 2 cups full-fat milk,
and mix very well. - 5
Continue to cook on a low to medium-low flame till the milk comes to a boil. Keep on stirring in between
- 6
Cook till ¾ or 75% of the milk has reduced and absorbed. Add sugar and mix well
- 7
Add 3 tablespoons chopped nuts (almonds, pistachios, cashews) and ½ to 1 teaspoon cardamom powder
- 8
Stirring often cook till the halwa mixture starts coming together and thickens. The dudhi halwa will gradually thicken and you will see some ghee being released from the sides. There should not be any liquid in the dudhi halwa.
- 9
Switch off the flame and mix it well, Garnish with some chopped nuts and serve lauki halwa hot or warm.
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