Ingredients
- Bottle gourd (lauki): 2 cups, grated
- Milk: 1½ cups (low-fat or full cream)
- Ghee: 1 tbsp
- Jaggery powder or sugar: 3-4 tbsp (adjust to taste)
- Cardamom powder: ¼ tsp
- Almonds, cashews, and raisins: 1 tbsp, chopped
- Water: 1 cup (for boiling)
Preparation
Peel and grate the lauki. Squeeze out excess water and keep it aside.
Heat ghee in a non-stick pan, add the grated lauki, and sauté on medium heat for 5-7 minutes until the raw smell disappears.
Add 1 cup of water and cook the lauki until soft, stirring occasionally.
Pour the milk into the pan and bring it to a boil. Lower the heat and simmer until the milk reduces and thickens, stirring frequently.
Add jaggery powder or sugar and mix well. Cook for another 5-7 minutes until the mixture thickens and starts leaving the sides of the pan.
Stir in cardamom powder and mix.
Garnish with chopped almonds, cashews, and raisins. Cook for 2 more minutes and turn off the heat.
Serve warm or chilled as a dessert.
Servings: Serves 3-4
Notes
- Use jaggery for a healthier alternative to sugar. Add jaggery only after the halwa has thickened to prevent curdling.
- Adjust the sweetness based on your taste preference.
- For a richer flavor, you can add a few teaspoons of condensed milk.
