Lauki ka Halwa, a traditional and highly nutritous Indian desert

Grated bottle gourd, full cream milk, and sugar are used to make this rich and creamy Indian dessert. The uniqueness of this traditional indian sweet recipe lies within the individual grated bottle gourd slices which gets crunchy and caramelized with sugar.

Botte gourd recipes are popular during festival seasons, and they're especially popular during navaratri fasting or any other vrat. Loki ka halwa is a popular dessert recipe that serves two purposes. It is, without a doubt, a traditional desert for any holiday, but also high in nutrition and fibre, making it ideal for fasting.

INGREDIENTS

• 600 grams lauki / bottle gourd / doodhi / ghiya

• ¼ cup ghee / clarified butter

• 4 to 5 cashew / kaju (halved)

• 4 to 5 badam / almond (chopped)

• 3 to 4 tbsp raisins / kishmish

• ½ cup milk

• ¾ cup sugar

for khoya:

• 1 tsp ghee / clarified butter

• ¼ cup milk

• ½ cup milk powder (full cream)

• ¼ tsp cardamom powder

Direction

1. Peel the skin of lauki and shred it, leaving the seed behind.

2. now in a large kadai , heat ¼ cup ghee and roast 5 cashew, 5 badam and 2 tbsp raisins.

3. Roast the nuts until turned golden brown and set them aside.

4. Sauté for 5 minutes after adding the grated lauki.

5. Sauté until the lauki shrinks and changes colour

6. add 1/2 cup milk and mix well.

7. Cook for 10 minutes, or until the milk thickens and the lauki is completely cooked.

8. Add in the remaining 3/4 cup sugar and mix well.

9. When the sugar has melted, bring it to a boil for 5 minutes or until it has thickened.

10. Add the khoya into the lauki mixture and mix it well.

11. Stir the mixture until it thickens and forms a mass.

12. add in roasted nuts and ¼ tsp cardamom powder. mix well.

13. Finally, transfer the dudhi halwa / lauki halwa to a serving bowl and serve warm or chilled.