Doodhi Halwa, Lauki Halwa Recipe
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 50710 times
Doodhi Halwa tops the chart of all-time favourite Indian mithai. Whether you have it cold, right out of the fridge, or warm it up and have it plain or with a topping of ice-cream, Doodhi Halwa is sure to charm you with its rich texture and enticing flavour.
Here, we show you how to make Doodhi Halwa effortlessly using the pressure cooker . You no longer need to keep stirring and cooking the halwa for a long time. Just sauté the grated bottle gourd and mawa, pressure-cook it, and cook again for a few minutes, and voila, your delicious, cardamom-laced halwa is ready to enjoy with a garnish of nuts.
You can also make sweet dishes like Gajar ka Halwa , Lapsi and Banana Apple Porridge .
- Heat the ghee in a pressure cooker, add the bottle gourd and mawa and sauté on a medium flame for 2 minutes.
- Add the sugar, cardamom powder, 2 tbsp of warm milk and 2 tbsp of hot water, mix well and pressure cook on a high flame for 2 whistles.
- Allow the steam to escape before opening the lid.
- Cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve hot garnished with almonds and pistachios.
Nutrient values per serving
|Vitamin A||126.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1.2 mg|
|Folic Acid||0.4 mcg|
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