doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa
by Tarla Dalal
Added to 346 cookbooks
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doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with 23 amazing images.
A traditional Punjabi mithai, lauki ka halwa that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day!
Our lauki ka halwa recipe is a quick dudhi ka halwa made with just 5 ingredients, lauki, milk, sugar, mawa (khoya) and ghee.
lauki ka halwa and gajjar ka halwa are the most popular halwa’s to make. This quick lauki ka halwa uses very little ghee to make. You must use freshly grated dudhi in the halwa and we have not removed the water. When the dudhi has become soft while cooking then add the sugar.
I know some busy-bees who would stop over at a sweetmeat stall, have a cup of lauki ka halwa and a samosa in lieu of a meal, and continue their work with full energy!
Besides sweet you can consume doodhi in a variety of other dishes like Doodhiya Kheech, Doodhi Theplas, Doodhi Muthia , Doodhi and Chana Dal Subzi, Budijaw and Doodhi Kheer.
Enjoy doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with step by step photos.
For doodhi ka halwa- To make dudhi ka halwa recipe, heat 1 tbsp ghee in a deep non-stick kadhai, add the nuts and chironji and sauté for a few seconds.
- Remove in a plate and keep aside. Heat the remaining 1 tbsp and add bottle gourd and sauté on a medium flame for 5 minutes.
- Add the sugar and milk, mix well and cook on a medium flame for approx. 10 to 15 minutes, until the milk evaporates.
- Add the khoya, cardamom powder and fried nuts, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve dudhi ka halwa warm or chilled.
doodhi ka halwa Video by Tarla Dalal
Doodhi ka Halwa recipe with step by step photos
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like doodhi ka halwa recipe | lauki ka halwa recipe | doodhi ka halwa made with mawa | then see our Hyderabadi famous sweets and some recipes we love.
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what is doodhi ka halwa made of ? See below image of list of ingredients for doodhi ka halwa.
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Mawa, also known as khoya, is a key ingredient in doodhi ka halwa (bottle gourd halwa) for several reasons that significantly enhance the final dessert:
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Richness and Flavor: Mawa is a concentrated milk solid made by simmering milk for a long time until most of the water evaporates. This process creates a dense and flavorful ingredient that adds a rich, creamy texture and a deep, caramelized milk taste to the halwa. Doodhi (bottle gourd) itself has a very mild flavor, and mawa helps elevate the overall flavor profile of the dessert.
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Improved Texture: Mawa helps bind the ingredients together and creates a smooth, dense, and fudgy texture in the halwa. Doodhi tends to release a lot of moisture while cooking. Mawa helps absorb this moisture and prevents the halwa from becoming watery or loose.
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Festivity and Tradition: Mawa is a common ingredient in many Indian sweets and desserts. Using it in doodhi ka halwa adds a touch of tradition and festivity to the dish. It's especially popular during religious festivals and celebrations.
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Versatility: Mawa can be used in various proportions depending on the desired texture and sweetness level. Some recipes might use more mawa for a richer and denser halwa, while others might use less for a lighter version.
Overall, mawa plays a crucial role in transforming doodhi ka halwa from a simple vegetable dish to a rich, flavorful, and texturally satisfying dessert. It elevates the taste, texture, and overall experience of this popular Indian sweet.
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To make doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | heat 1 tbsp ghee in a deep non-stick kadhai. Ghee adds a rich, nutty aroma and taste to the halwa that neutral oils simply can't replicate.
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Add ¼ cup chopped mixed nuts. Sautéing the nuts elevates the dudhi ka halwa by enhancing its flavor, texture, and appearance.
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Add 1 tbsp chironji nuts (charoli).
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Sauté for a few seconds.
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Remove in a plate and keep aside.
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Heat the remaining 1 tbsp ghee.
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Add 2 cups thickly grated bottle gourd (doodhi / lauki). Dudhi (also known as lauki) is the star ingredient in dudhi ka halwa! It provides the base and main structure for the dessert.
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Sauté on a medium flame for 5 minutes. Sautéing the grated dudhi in ghee helps evaporate excess moisture that might otherwise curdle the milk during the cooking process. This pre-cooking step ensures a smooth and creamy halwa.
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Add ½ cup sugar. Sugar adds the essential sweetness to balance the mild flavor of the dudhi and create a delightful dessert.
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Add 1 cup milk. Milk is the primary liquid used to cook the grated dudhi (bottle gourd). It allows the dudhi to soften and meld with the other flavors. As the milk simmers and reduces, it thickens and coats the dudhi pieces, creating the characteristic creamy texture of halwa.
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Mix well and cook on a medium flame for approx. 10 to 15 minutes, until the milk evaporates.
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Add ½ cup crumbled mawa (khoya). Mawa is a concentrated milk solid, essentially evaporated milk with most of the water removed. This adds a rich, creamy texture and a deep, milky flavor to the halwa, taking it beyond the simple sweetness of sugar and dudhi.
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Add 1/8 tsp cardamom (elaichi) powder. Cardamom beautifully complements the other ingredients in dudhi ka halwa, particularly the sweetness of sugar and the milky richness of the dish.
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Add fried nuts.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Serve doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | warm or chilled.
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Don't use sour or bitter bottle gourd (dudhi) as it can ruin the taste and curdle the milk. Choose a young, fresh lauki with no blemishes.
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After grating the bottle gourd, squeeze out excess water using a clean kitchen towel or muslin cloth. This step prevents the halwa from becoming soggy and helps in achieving the desired texture.
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Don't just stop at nuts and cardamom! Experiment with a pinch of saffron for a luxurious touch, or add rosewater for a floral aroma.
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The halwa thickens gradually as the milk reduces. Stir often to prevent burning and achieve a smooth texture.
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Use full-fat, homogenized milk for the best results. The higher fat content prevents curdling. Pre-boil and thicken the milk before adding it to the dudhi for extra precaution.
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Nutrient values (Abbrv) per serving
| Energy | 297 cal |
| Protein | 6.3 g |
| Carbohydrates | 31.6 g |
| Fiber | 1.1 g |
| Fat | 15.9 g |
| Cholesterol | 8 mg |
| Sodium | 10.6 mg |
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