Bottle Gourd Halwa Recipe – Authentic Indian Lauki Halwa with Ghee & Cashews

Last Updated on 4 months by Neha Deshmukh

Bottle Gourd Halwa Recipe – Authentic Indian Lauki Halwa with Ghee & Cashews

Hey everyone! If you’re looking for a dessert that’s both comforting and surprisingly healthy, you’ve come to the right place. I remember the first time my grandmother made this Lauki Halwa for me – I was skeptical, honestly! Bottle gourd in a dessert? But one bite, and I was hooked. It’s subtly sweet, wonderfully textured, and just… feels like home. Today, I’m sharing her recipe with you, with all my little tweaks and tips learned over the years.

Why You’ll Love This Recipe

This Bottle Gourd Halwa (or Lauki Halwa) is a real gem. It’s a classic Indian dessert, especially popular during cooler months, but honestly, I make it year-round. It’s a fantastic way to sneak in some veggies (don’t tell the kids!), and the ghee and cardamom give it a flavor that’s just irresistible. Plus, it’s easier to make than you might think!

Ingredients

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

• 2 cup Bottle gourd (Lauki), grated (about 500g)
• ¾ cup sugar (about 150g)
• 1 cup milk (240ml)
• ¼ cup milk powder (about 30g)
• 3-4 tablespoons ghee (about 45-60ml)
• 10 cashews
• 1 cardamom, slightly crushed

Ingredient Notes

Let’s talk ingredients for a sec – these little things make all the difference!

• Bottle Gourd/Lauki: Choose a firm, fresh bottle gourd. The lighter in color, the better. Don’t be put off by its high water content; we’ll deal with that!
• Ghee: Ghee is essential for that authentic flavor. It adds a richness you just can’t get with oil. If you’re new to ghee, it’s clarified butter – it has a nutty, delicious taste.
• Milk Powder: Milk powder helps create a lovely, creamy texture and intensifies the milky flavor. It’s a key ingredient in traditional halwa recipes.
• Cardamom: Freshly crushed cardamom is best! It adds a beautiful aroma and a warm, fragrant note. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the bottle gourd finely. Now, this is important: bottle gourd has a lot of water. You can squeeze out the excess water using your hands or a clean kitchen towel. This step is optional, but it helps reduce cooking time.
2. Heat 1 tablespoon of ghee in a heavy-bottomed pan. Roast the cashews until they turn golden brown and fragrant. Set them aside – we’ll add them back in later.
3. In the same ghee, sauté the grated lauki for about 2 minutes. This helps to get rid of any raw smell.
4. Now, dissolve the milk powder in the milk, stirring well to avoid lumps. Bring this mixture to a boil. Pour the hot milk mixture into the sautéed lauki.
5. Reduce the heat to low and cook, stirring frequently, until the mixture starts to thicken. This will take about 10-15 minutes.
6. Add the sugar and stir well until it dissolves completely. Continue cooking on medium heat until the halwa thickens again and starts to leave the sides of the pan.
7. Here’s the magic part! Gradually add the remaining ghee, a tablespoon at a time, while stirring continuously. You’ll notice the halwa becoming smoother and shinier. It will start to release tiny bubbles – that’s when you know it’s almost done!
8. Finally, mix in the roasted cashews and crushed cardamom. Give it one last good stir, and serve warm.

Expert Tips

A few things I’ve learned along the way…

• Patience is key: Halwa takes time and consistent stirring. Don’t rush it!
• Heavy-bottomed pan: This prevents sticking and ensures even cooking.
• Stir, stir, stir: Seriously, don’t walk away! Constant stirring is crucial for a smooth, creamy halwa.
• Ghee is your friend: Don’t be shy with the ghee – it’s what gives the halwa its richness and flavor.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil and the milk/milk powder with plant-based alternatives like almond milk and cashew cream.
• Sugar Level Adjustment: Adjust the sugar to your liking. I prefer ¾ cup, but you can reduce it to ½ cup if you prefer a less sweet halwa.
• Regional Variations: In some North Indian households, a touch of saffron is added for color and flavor. My friend’s mom always adds a tiny pinch of nutmeg – it’s delicious!

Serving Suggestions

Lauki Halwa is best served warm. It’s wonderful on its own, but you can also garnish it with a few extra cashews or a sprinkle of cardamom. It pairs beautifully with a cup of masala chai.

Storage Instructions

Leftover Lauki Halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

• Is this halwa healthy? Well, it’s a dessert, so moderation is key! But bottle gourd is low in calories and rich in nutrients. Using ghee in moderation also offers some health benefits.
• Can I make this halwa with a different type of gourd? Yes! You can use zucchini or pumpkin as a substitute for bottle gourd.
• How do I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan and stir constantly. Adding the ghee gradually also helps.
• Can I use almond flour instead of milk powder? You can try, but it will change the texture and flavor. Milk powder gives a more traditional, creamy result.
• What is the best way to roast cashews for this halwa? Roast them on low heat, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them!

Enjoy making this delightful Lauki Halwa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!