Bottle Gourd Confection (Doodhi Halwa)
Indian comfort food at its best, this halwa recipe is both delicious and healthy, and can be refrigerated for up to 10 days. Using evaporated milk or milk which has been reduced to half by heating adds more flavour to the halwa. But you can use regular whole milk too.
|Serves||4||Published||Monday, 26 August 2013|
|Recipe type||Halwa||Author||Manisha Sharma|
For 4 people ()
- 500 grams bottle gourd (doodhi / lauki)
- 500 mL evaporated milk (milk reduced to half through heating)
- 1/2 cup(s) sugar
- 25 grams ghee / unsated butter
- 1/2 teaspoon(s) green cardamom powder
- 1 teaspoon(s) rose water (optional)
For the Garnishing
- almonds, sliced
- Wash and peel the bottle gourd. Grate and squeeze out all the excess water.
- Add milk to the grated bottle gourd and cook over a low flame. Don't fret if the milk curdles - continue to cook till all the liquid dries up and the bottle gourd is cooked. Stir frequently during this cooking process which will take approximately 20 to 25 minutes.
- Once all the liquid dries up, add sugar and ghee, and cook till all the water released by the sugar dries up. At this stage, the mixture will be moist but not dry. Now add the flavorings - green cardamom powder and rose water. Give it a good mix.
- Serve warm, garnished with sliced almonds.
- Condensed milk can be used instead of milk and sugar. Adjust its quantity as per the sweetness desired.