Dudhi Halwa (Lauki Halwa)
Creamy Gujarati dudhi halwa with grated bottle gourd, ghee, and full-fat milk, finished with cardamom and nuts. Taste-test the lauki before cooking to avoid bitterness.
Ingredients
For the halwa
- 2 cups grated dudhi lauki / bottle gourd; 300 to 350 g peeled weight; lightly squeezed, from about 1 medium gourd
- 3 tablespoons ghee plus extra for garnish if desired
- 2 cups full-fat milk warmed
- 1/2 cup granulated sugar adjust to taste
- 1/2 teaspoon ground cardamom
- 2 tablespoons slivered almonds and pistachios for garnish
- 1 pinch edible silver leaf vark; optional
Instructions
Prep the dudhi
- Peel the bottle gourd, taste a small piece for bitterness, then grate on the large holes of a box grater.
- Squeeze out excess water with your palms. Taste a pinch of the grated gourd; if bitter, discard and use a fresh lauki.
Cook the base
- Heat ghee in a heavy pan on medium. Add grated dudhi and sauté, stirring often, until the raw smell fades and the color softens, 8 to 12 minutes.
- Pour in warm milk. Cook on medium-low, stirring every few minutes, until the milk reduces and the halwa thickens, 20 to 25 minutes.
Finish and garnish
- Stir in sugar and cardamom. Cook until the halwa pulls away from the pan sides and ghee shines at the edges, 5 to 8 minutes.
- Garnish with nuts and silver leaf if using. Serve warm or at room temperature.
Notes
- Warm the milk before adding to reduce curdling. If the milk splits, keep stirring on low heat; it often smooths as it reduces.
- Replace up to half the sugar with grated jaggery for a deeper flavor; add jaggery after the milk has mostly reduced.
- Store refrigerated up to 4 days in an airtight container. Reheat with a splash of milk.
- For fasting-friendly versions, confirm garnish and sweetener choices with your family vrat rules.
- Khoya is optional: stir in 2 to 3 tablespoons at the end for extra richness.
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