Lauki Ka Halwa is a delicious, sweet, and delightful dessert made with bottle gourd, milk, khoya, pure ghee, and dry
fruits.
A straightforward 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 that 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 varieties of lauki dishes except for lauki chana and lauki gosht, which have already been shared.
This
veggie is good for ulcer and jaundice patients, as it is digested and keeps
the stomach and liver cool.
The recipe shared here helps you to make the taste of 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 requirements and desires.
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First, boil the bottle gourd in milk to infuse a creamy flavor into the halwa and eliminate any raw taste or smell. Next, cook it in pure ghee while adding sugar, khoya, and dry fruits. This step enhances the flavor of the halwa and reduces cooking time.
Be sure to avoid using bottle gourds that are too sour or bitter; a slight tang is acceptable, but consuming bitter lauki can be dangerous. Always wash, peel, and taste the bottle gourd before using it.l the bottle gourd.
- 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 pistachios
- Here I used homemade khoya, but you can use store-bought if it's available easily.
- Transfer all grated bottle gourd into the pan then add milk and water together along with green cardamom, then mix very well.
- Bring it to a boil on high heat, then cover the lid and allow cooking on medium-high flame until the milk dries out
- Heat the ghee in the pan, then put a boiled, grated bottle of 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 the sugar is dissolved
- Keep flame medium-low
- Put khoya, chopped almonds, and pistachios
- 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 it 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,
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