Lauki Recipe – Bottle Gourd Halwa with Saffron & Rosewater

Last Updated on 2 months by Neha Deshmukh

Lauki Recipe – Bottle Gourd Halwa with Saffron & Rosewater

Hey everyone! If you’re anything like me, you sometimes look at a humble vegetable and wonder how on earth you can transform it into something truly special. Well, let me tell you, bottle gourd – or lauki as we call it in India – is a bit of a magician in disguise! This Lauki Halwa is a family favourite, and I’m so excited to share my recipe with you. It’s subtly sweet, wonderfully fragrant, and surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t your average halwa. The bottle gourd lends a lovely, delicate sweetness and a unique texture. The saffron and rosewater elevate it to something truly special, making it perfect for festive occasions or just a comforting treat. Plus, it’s a fantastic way to sneak in some veggies! Honestly, even those who think they don’t like lauki will be asking for seconds.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 teaspoon ghee
• 1 tablespoon broken cashews
• 1 tablespoon golden raisins
• 2.5 cup grated lauki (bottle gourd)
• 3 cup whole milk (about 720ml)
• 0.5 cup sugar (about 100g)
• 0.5 teaspoon cardamom powder
• 0.75 teaspoon kewra water or rose water
• Few saffron strands

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Bottle Gourd/Lauki: Choose a firm, fresh lauki. The skin should be smooth and free of blemishes. Grating it with thick holes is key – it retains some texture which is lovely in the halwa.
• Ghee: Ghee (clarified butter) is traditional and adds a beautiful richness. But you can use unsalted butter if you prefer.
• Kewra Water/Rose Water: These are flavouring agents used a lot in Indian desserts. Kewra water has a more subtle, earthy aroma, while rose water is more floral. Both are wonderful!
• Saffron: A little goes a long way! Saffron is the most expensive spice in the world, originating from the crocus flower. It adds a beautiful colour and a delicate, slightly sweet flavour. Soak the strands in a tablespoon of warm milk for about 10 minutes to release their colour and flavour before adding to the halwa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the bottle gourd using the thickest holes on your grater. This helps maintain some texture in the final halwa.
2. Now, in your Instant Pot (or a heavy-bottomed pan), melt the ghee using the sauté function. Add the broken cashews and golden raisins. Sauté until they turn golden brown and fragrant – keep a close eye on them, they burn easily! Remove them from the pot and set aside.
3. Add the grated lauki to the pot and sauté for about 2 minutes. This helps to reduce some of the moisture.
4. Pour in the milk and sugar. Give it a good stir to dissolve the sugar, then secure the lid on your Instant Pot.
5. Cook on the Porridge mode for 9 minutes with high pressure, followed by a natural pressure release. If you’re using a pan on the stovetop, bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, stirring frequently, until the lauki is soft and the milk has thickened.
6. Once the pressure has released, open the pot and stir in the cardamom powder, kewra water (or rose water), and the fried cashews and raisins.
7. Switch the Instant Pot back to sauté mode and simmer for about 5 minutes, stirring constantly, until the halwa reaches your desired consistency. It will thicken further as it cools.
8. Serve warm or, even better, chilled! I personally recommend refrigerating it for at least 4-5 hours – the flavours meld beautifully.

Expert Tips

• Don’t skip the sautéing step for the cashews and raisins. It really enhances their flavour.
• Stir frequently, especially during the simmering stage, to prevent sticking and ensure even cooking.
• Adjust the sugar to your liking. I find ½ cup perfect, but you can add a little more if you prefer a sweeter halwa.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter, and use your favourite plant-based milk (almond, soy, or oat milk work well).
• Spice Level: My grandmother always added a tiny pinch of nutmeg along with the cardamom. Feel free to experiment!
• Festival Adaptations: This halwa is often made during festivals like Janmashtami and Diwali. It’s considered a satvik (pure) food, making it suitable for offering to deities.
• Sugar Level: If you’re watching your sugar intake, you can use a sugar substitute like stevia or erythritol, adjusting the quantity according to the package instructions.

Serving Suggestions

This Lauki Halwa is wonderful on its own, but you can also serve it with a sprinkle of chopped nuts or a dollop of fresh cream (or coconut cream for a vegan option). It’s a lovely dessert after a light Indian meal.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken upon chilling, so you can gently reheat it with a splash of milk.

FAQs

• Can this halwa be made with a different type of gourd? While lauki is traditional, you could try it with ash gourd (petha) or even zucchini, but the flavour and texture will be slightly different.
• What is kewra water and can I substitute it? Kewra water is a fragrant extract distilled from screwpine flowers. If you can’t find it, rose water is a good substitute, though the flavour will be different.
• How can I achieve a richer flavour in the halwa? Using full-fat milk and good quality ghee makes a big difference. Don’t skimp on the saffron either!
• Can I make this halwa ahead of time? Absolutely! In fact, the flavours develop even more beautifully overnight.
• What is the best way to grate the bottle gourd for this recipe? Using the thickest holes on a box grater is ideal. This prevents the halwa from becoming too mushy.