Lauki Ka Halwa is a delicious, sweet
delightful dessert made with bottled gourd, milk, khoya, pure ghee, and dry
fruits
A very simple Pakistani sweet dish, which is also added to the wedding dinner menu besides other desserts,lauki ka halwa makes a great after-meal dessert and can be served warm or chilled,
Bottle gourd is one of those veggies which is cooked in many ways such as lauki gosht,lauki chana lauki kabab,lauki bhujia,lauki ka raita, inshAllah we will share all of these verities of lauki dishes except for lauki chana and lauki gosht which already has shared
This
veggie is good for ulcer and jaundice patients_Easily digested and keeps
cool stomach and liver
The recipe shared here helps you to make the best tastes bottle gourd halwa, it also has a rich flavor of khoya and milk, Additionally, here I cooked lauki ka halwa in less quantity you can cook as per your requirement and desires
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- Boil bottle gourd first in milk to bring the milky taste to halwa and get rid of raw flavor and smell
- Then cook in pure ghee by adding sugar, khoya, and dry fruits, this step helps to enhance the taste of halwa and reduces the cooking time
- Avoid using bottle gourd that’s too sour or bitter, a slight tang is just fine
- Which will reduce after frying in ghee
- Consuming bitter lauki is extremely dangerous, always wash, peel, and taste them before using...
- 375g,bottle gourd/lauki
- 150ml, milk
- 1 pod, green cardamom
- ¼ cup, sugar or to taste
- 125g, homemade khoya
- 50g, almonds
- 50g, pistachio
- 1/6 tsp, green cardamom powder
- ½ cup, of water
- 2-3 drops, kewra essence optional
- Wash and peel the bottle gourd then grate it
- Put the grated lauki into water it will prevent turns to blackish
- Crush and chop the almonds and pistachio
- Here I used homemade khoya but you can use store-bought if available easily
- Transfer all grated bottle gourd into the pan then add milk and water together along with green cardamom then mix up very well
- Bring it to a boil on high heat then cover the lid and allow cooking on medium-high flame until milk dries out
- Heat the ghee in the pan then put a boiled grated bottle gourd
- And fry with ghee on medium heat until the moisture dries up completely
- It will take hardly 7-10 minutes
- Meantime add green cardamom powder to the grated lauki
- Once the lauki is sautéed add sugar to taste
- Stir to mix well until sugar is dissolved
- Keep flame medium-low
- Put khoya and chopped almonds and pistachio
- Keep on stirring until everything is mixed
- At this stage, you can drizzle some drops of kewra, which I didn’t use but if you want to make your halwa more aromatic then can be used
- Halwa is ready
- Turn off the flame and transfer to the serving dish/plate or bowl
- Garnish with khoya and crushed nuts
- Serve hot or chilled as you like but I prefer to serve hot halwa with coffee,Kashmiri tea, or any other nimko
Have you any doubts about this blog kindly let me know
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