Authentic Dudhi Halwa Recipe – Easy Bottle Gourd Pudding

Last Updated on 4 months by Neha Deshmukh

Authentic Dudhi Halwa Recipe – Easy Bottle Gourd Pudding

Hey everyone! If you’re looking for a dessert that’s both comforting and surprisingly healthy, you absolutely have to try Dudhi Halwa. It’s a classic Indian sweet, and honestly, it was one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s a little different than your typical rich, heavy halwa, but that’s what makes it so special. Let’s get cooking!

Why You’ll Love This Recipe

This Dudhi Halwa (also known as Lauki Halwa or Bottle Gourd Pudding) is a delightful treat that’s subtly sweet and incredibly satisfying. It’s lighter than many Indian sweets, making it perfect for those who want a delicious dessert without the guilt. Plus, it’s surprisingly easy to make! It’s a wonderful way to use bottle gourd, a vegetable often overlooked, and transform it into something truly magical.

Ingredients

Here’s what you’ll need to create this delicious Dudhi Halwa:

• 1 kg Dudhi Bhopala (Lauki / Bottle Gourd)
• 1 cup Crushed Jaggery (about 200g)
• 10-12 Cashew Nuts / Almonds
• 3-4 tablespoons Milk Powder
• 0.25 teaspoon Cinnamon Powder
• 0.25 teaspoon Cardamom Powder
• 1 tablespoon Desi Ghee (Clarified Butter) – about 15ml
• A pinch of Salt (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Desi Ghee: This is key for that authentic flavor. If you can, use homemade ghee – it just tastes better! Otherwise, a good quality store-bought ghee will work perfectly.
• Jaggery: Jaggery comes in different forms – you can find it as a block or already crushed. I prefer using a good quality, dark jaggery for a richer molasses-like flavor. Different regions in India use different types, so feel free to experiment!
• Bottle Gourd: Look for a firm, fresh bottle gourd. There are a few varieties, but any will work for this recipe.
• Milk Powder: Full-fat milk powder gives the best results, creating a creamier texture.
• Spice Freshness: Freshly ground cardamom and cinnamon powder will give you the most vibrant flavor. If you’re using pre-ground, make sure they’re relatively recent.

Step-By-Step Instructions

Alright, let’s make some halwa!

1. First, wash, peel, and grate the bottle gourd. If there are seeds, remove them.
2. If you’re not using the grated bottle gourd immediately, soak it in water. This prevents it from discoloring.
3. Heat the ghee in a heavy-bottomed pan. This is important – a heavy bottom prevents sticking!
4. Squeeze out any excess water from the grated bottle gourd and add it to the pan. Sauté for 1-2 minutes.
5. Now, cover the pan and cook on low heat. Stir occasionally, until the bottle gourd softens. This usually takes about 10-15 minutes.
6. Add the crushed jaggery and mix well. Cook uncovered, stirring frequently, until the mixture starts to thicken.
7. Stir in the milk powder, a pinch of salt (if using), cashew nuts/almonds, cinnamon powder, and cardamom powder.
8. Continue cooking and stirring until the halwa reaches a thick, pudding-like consistency. It should pull away from the sides of the pan.

Expert Tips

• Patience is key! Cooking on low heat allows the flavors to meld beautifully and prevents burning.
• Stir, stir, stir! Constant stirring is essential, especially when the jaggery is melting, to prevent sticking.
• Adjust sweetness: Feel free to adjust the amount of jaggery to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and substitute the milk powder with a plant-based alternative like almond flour or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: My friend loves adding a tiny pinch of nutmeg for extra warmth. Feel free to experiment with other spices like a hint of saffron.
• Festival Adaptations: During Diwali, I sometimes add a few strands of saffron for a festive touch. For Holi, a sprinkle of chopped pistachios adds a beautiful color and crunch.

Serving Suggestions

Dudhi Halwa is delicious served warm or chilled. I love to garnish it with a few extra chopped nuts. It’s wonderful on its own, or you can pair it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Leftover Dudhi Halwa can be stored in an airtight container in the refrigerator for up to 5-6 days. It might thicken slightly when chilled, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• Is Dudhi Halwa good for health? Yes! Bottle gourd is low in calories and high in nutrients. While it’s still a sweet, it’s a healthier option compared to many other desserts.
• What is the best type of jaggery to use? A dark, good-quality jaggery will give the best flavor.
• How can I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan and stir frequently, especially when the jaggery is melting.
• Can I make Dudhi Halwa with a different type of gourd? While bottle gourd is traditional, you could experiment with other gourds, but the flavor will be slightly different.
• How long does Dudhi Halwa stay fresh in the refrigerator? Up to 5-6 days in an airtight container.

Enjoy making this delightful Dudhi Halwa! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!