Made up of bottle-gourd and milk, this dessert is a traditional dish of North India. Many people also call it 'Ghiya ki Lauz' or 'Lauki ki lauz'.
It is very easy to prepare, even beginners can make it with perfection, though cooking time is a bit long.
Lauki ki barfi is also prepared the same way, the only difference is that the final product of barfi is drier than halwa. I find halwa tastier than barfi.. may be because of its juicy, wet texture.
This dessert can be served warm or cold, both ways it tastes ultimately delicious!!
Tip - If anyone in your family doesnt like bottlegourd, then instead of green colour, put red colour and tell them its gajar ka halwa.. no-one will get to know
Preparation time - 15 min
Cooking time - 45 min
Makes - 6 servings
Bottlegourd (Lauki/Doodhi) - 500 gm
Toned Milk - 1 Litre
Sugar - 1 cup
Cardamom Powder - 1/2 tsp
Green Colour - 5-6 drops
- Peel and grate bottlegourd.
- In a deep, heavy bottom pan, heat milk. Bring it to boil. Lower the flame. Let the milk reduce for 10 min.
- Add grated bottle gourd and cardamom powder.
- Cook till the mixture gets thick, stirring occasionally. Make sure your spatula reaches the bottom of the pan while stirring, otherwise the food content may stick to the bottom and get butrnt, spoiling the whole recipe.
- Add sugar and green colour, mix thoroghly.
- Cook till all the liquid evaporates.
- Serve hot or cold.
- Refrigerate when it has cooled down completely.
- Garnish with dry-fruits or nuts like raisins, almonds and cashew nuts.
- If making for kids, use full-fat milk.
- Rose water can also be used as a flavouring agent instead of cardamom. Add it in the last.