Lauki halwa
Cooking Instructions
- 1
Firstly rinse, peel and grate 300 grams lauki. Before grating taste the lauki. If it tastes sour or bitter then discard and do not cook it.
You will need 2 cups tightly packed grated lauki.
- 2
Heat 4 tablespoons ghee in a heavy pan or kadai on medium-low to medium flame. Use a large kadai so that milk does not splutter outside.
Add the grated lauki. 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. - 3
Then add 2 cups full-fat milk. mix very well.
Continue to cook on a low to medium-low flame till the milk comes to a boil. In between do stir at times.
The milk will start boiling. At this step be attentive and keep on stirring, so that the milk does not spill from the pan.
Stirring often continue to cook till ¾ or 75% of the milk has reduced and absorbed. - 4
Add sugar and chopped nuts. Mix very well. you can even add 2 to 3 teaspoons of rose water or kewra water if you want at this step.
Stirring often cook till the halwa mixture starts coming together and thickens. - 5
The lauki halwa will gradually thicken and you will see some ghee being released from the sides.
- 6
There should not be any liquid in the dudhi halwa.
Then switch off the flame and add 1 tablespoon raisins. Adding raisins is optional. mix very well
Garnish with some chopped nuts and serve lauki halwa hot or warm. Refrigerate remaining lauki halwa
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