Dudhi Halwa | Lauki Halwa | Bottle Gourd Halwa

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Dudhi halwa also called Lauki Ka Halwa is a traditional Indian dessert made with grated dudhi / lauki (bottle gourd) along with khoya / mava (reduced milk solids), ghee, sugar, roasted nuts & caredmon.

This is an easy and simple vegetarian dessert recipe that can be easily made at home.

Dudhi halwa is no onion no garlic, a beginner-friendly dessert recipe.

About Dhudhi Halwa

Dudhi is also called Lauki in Hindi and Bottle Gourd, Opo Squash & Calabash Squash in English.

Dudhi / Lauki is often used in everyday Indian meals to make dishes like curry, sabzi, pakode, muthiya, paratha,thepla to name a few. This is one of the most versatile vegetables.

I have shared 3 recipes of dudhi on my blog namely khasta dudhi poori, dudhi muthiya and dudhi thepla do check them out if interested.

As dudhi is available all year round we love to make this dudhi halwa often at home for our aftermeal desserts. This is a vegetarian & gluten-free recipe.

Dudhi halwa is a sweet, rich, creamy dessert recipe in which grated dudhi/ lauki / bottle gourd is sauteed in ghee till the water from the dudhi evaporates.

Then it is cooked along with khava/ mava (milk solids) or milk. Sugar is added for sweetness & is delicately flavoured with cardamon and garnished with nuts like almonds, pista, and cashews.

This halwa is specially made during festivals & special occasions and is also popular during Hindu fasting periods like Shivratri, Navratri and Ekadashi.

Making this dudhi halwa takes some time as we need to reduce the amount of water content from dudhi but in the end, the result is worth the effort.

Apart from making this dudhi halwa, you will also find many variants of making halwa which includes different vegetables & fruits such as carrots, potatoes, banana, beetroot, and pumpkin to name a few.

lngredients

Dudhi/ Lauki / Bottle Gourd – I have used 1 big size dudhi/ lauki which I grated. Do not use the skin of lauki.

Khoya(Milk Solids) & Milk- To give this dudhi halwa a creamy dense texture I have added half a cup of khoya (milk solids) along with half cup milk.

Sugar – I have added a cup of sugar, you can adjust the quantity depending on your preference.

Ghee – Traditionally most of the Indian desserts are made in ghee or vanaspati. I have used ghee in making this halwa.

Cardamon – Adding cardamon adds aromatic flavour to this dish.

Nuts – I have added almonds and pistachios here but you can add nuts of your choice.

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Frequently Asked Questions

Can I use condensed milk to make dudhi / lauki halwa?

You can use condensed milk to make this halwa. Make sure first to cook the lauki / dudhi and reduce the amount of sugar and milk. You can skip adding khoya (milk solids) completely.

How to make vegan dudhi halwa / lauki halwa?

Use coconut milk or almond milk instead of dairy milk. Also, use oil or vegan butter instead of ghee. Make sure to first cook the lauki / dudhi before adding coconut milk as it tends to split when cooked on high heat.

Serving Suggestions

Dudhi halwa can be consumed warm, chilled or at room temperature. It is generally served as a dessert with meals or after meals.

Storage Options

Dudhi halwa remains good for about 15 days in the refrigerator. Serve chilled or you can warm it up in the microwave.

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Step-by-Step Dudhi Halwa Recipe With Pitcures

How to make Dudhi Halwa / Lauki Ka Halwa

To Cook Khoya

• Add 200 grams of khoya to a non-stick pan and roast on medium heat till it releases the aroma and turns lightly brown.

• Keep on stirring continuously till khoya leaves the edges of the pan. Once the khoya starts leaving the edges of the pan that’s an indication that khoya is cooked perfectly.

• Khoya is cooked perfectly.

Let’s make Dudhi Halwa / Lauki Halwa

• Cut dudhi / lauki into vertical strips.

Note- I have not peeled the skin here but have discarded it after grating the pulp. If you like, you may peel off the skin before grating. (Do not use the skin in making halwa).

Also if dudhi has too many seeds, try to scoop some of them out. Also before grating make sure to taste the dudhi to see if it’s not bitter.

If it’s bitter, do not use it. You will have to throw it away as it is not advisable to consume bitter dudhi / lauki.

• Grate the lauki. I am doing it the traditional way, you can grate it in the food processor too.

• Our grated lauki is ready to cook.

• In a pan, heat a teaspoon of ghee and add the grated dudhi / lauki.

• Cook dudhi/ lauki on medium flame till water that is released from the dudhi evaporates. Keep on stirring frequently.

• Now add a cup of milk. I have used full-fat milk here.

• Add sugar.

• Let this mixture cook till the milk is reduced. Also as we have added sugar, it will become slightly runny at this stage.

• Add the cooked khoya / mava and mix well.

• Add cardamom powder. Keep on stirring frequently.

• Cook until the halwa thickens and leaves the sides of the pan.

• Lastly, garnish with almonds & pistachios.

• Delicious Dudhi Halwa / Lauki Halwa is ready. You can serve it warm or chilled.

Note:

I have not peeled the skin here but have discarded it after grating the pulp. If you like, you may peel off the skin before grating.

Also if lauki has too many seeds, try to scoop some of them out and before grating make sure to taste the lauki to see if it’s not bitter.

If it’s bitter, you will have to discard the lauki completely.

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