Last Updated on 2 months by Neha Deshmukh

Dudhi Halwa Recipe – Calabash & Saffron Indian Dessert

Introduction

Oh, Dudhi Halwa. This dessert holds such a special place in my heart! It’s one of those recipes my nani (grandmother) used to make, and the aroma of cardamom and saffron simmering on the stove instantly transports me back to her kitchen. It’s surprisingly light, subtly sweet, and incredibly comforting. If you’re looking for an Indian dessert that’s a little different, yet utterly delicious, you absolutely have to try this Dudhi Halwa. It’s easier than you think, especially with the help of an Instant Pot!

Why You’ll Love This Recipe

This Dudhi Halwa isn’t just about the taste (though that’s a huge part of it!). It’s about the simplicity, the delicate flavors, and the fact that it’s a healthier-ish dessert option. Calabash, or Dudhi, is incredibly nutritious, and this halwa feels a lot lighter than some of the richer, heavier Indian sweets. Plus, the saffron adds a touch of luxury that makes it perfect for special occasions – or just a cozy night in.

Ingredients

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

• 1 pound calabash (dudhi or lauki)
• 1 tablespoon ghee
• ¾ cup sugar (adjust to taste)
• 1 teaspoon cardamom
• 2 cups low-fat milk
• ¼ teaspoon saffron
• 2 ½ cups low-fat milk or whole milk
• 2 tablespoons sliced pistachios (for garnish)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Calabash (Dudhi/Lauki) – Choosing & Preparing

Look for a firm, heavy calabash with smooth, unblemished skin. Avoid ones that feel soft or have bruises. The key is to peel the outer skin and then slice it thinly. I like to use a peeler or a mandolin for this – it makes the process so much faster! Just be careful not to include the seedy center layer, as it can make the halwa slightly bitter.

Ghee – The Importance of Quality

Ghee is essential for that authentic Indian flavor. Don’t skimp here! Good quality ghee will have a lovely nutty aroma. If you don’t have ghee, you can substitute with unsalted butter, but the flavor won’t be quite the same. (About 15ml ghee)

Sugar – Adjusting Sweetness Levels

I’ve specified ¾ cup of sugar, but feel free to adjust this to your liking. Start with less, taste as you go, and add more if needed. Remember, the milk will also add some sweetness. (About 150g sugar)

Cardamom – Fresh vs. Ground

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency over time. (About 4g cardamom)

Saffron – Sourcing & Blooming for Maximum Flavor

Saffron is the star of the show when it comes to flavor and color. A little goes a long way! To get the most out of your saffron, “bloom” it by soaking it in a tablespoon of warm milk for about 15-20 minutes before adding it to the halwa. This releases its beautiful color and flavor. (About 0.5g saffron)

Milk – Low-Fat vs. Whole Milk Variations

I usually use low-fat milk to keep things a little lighter, but whole milk will give you a richer, creamier halwa. It’s really up to your preference! (About 475ml low-fat milk)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the outer skin of the dudhi and discard it. Then, thinly slice the dudhi using a peeler or mandolin, avoiding the seedy center.
2. Set your Instant Pot to Sauté mode. Add the ghee and let it melt. Then, add the dudhi slices and sauté for about a minute, just until they start to soften slightly.
3. Add the sugar, cardamom, 2 cups of low-fat milk, and the bloomed saffron (with the milk it was soaking in). Give everything a good stir to combine.
4. Close the Instant Pot lid and set the pressure valve to sealing. Pressure cook for 5 minutes, then allow for a 10-minute natural pressure release.
5. Once the pressure has released, open the Instant Pot. Add the remaining 2 ½ cups of milk (low-fat or whole) and switch back to Sauté mode.
6. Simmer for 15-20 minutes, stirring frequently, until the halwa thickens to your desired consistency. It will thicken more as it cools, so don’t overcook it!
7. Finally, serve warm or chilled, garnished with those beautiful sliced pistachios.

Expert Tips

Here are a few things I’ve learned over the years to make this Dudhi Halwa perfect every time:

Achieving the Perfect Halwa Consistency

The key is patience! The halwa will thicken as it cools, so don’t be tempted to overcook it. You want it to be creamy and smooth, not dry and grainy.

Preventing Sticking & Burning

Stir, stir, stir! Especially during the simmering stage. This will prevent the halwa from sticking to the bottom of the Instant Pot and burning.

Enhancing the Saffron Flavor

Blooming the saffron is crucial, as we discussed. You can also add a tiny pinch of saffron to the pistachios for garnish – it looks beautiful and adds an extra burst of flavor.

Using a Mandolin for Even Slices

A mandolin makes slicing the dudhi so much easier and ensures even cooking. Just be super careful when using it – always use the handguard!

Variations

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

Vegan Dudhi Halwa Adaptation

Substitute the ghee with coconut oil and the milk with your favorite plant-based milk (almond, soy, or oat milk work well).

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your cardamom is pure and hasn’t been processed in a facility that also handles gluten.

Adjusting Spice Levels

If you like a little more warmth, add a pinch of nutmeg or a tiny bit of ginger along with the cardamom.

Festival Adaptations (e.g., Diwali, Holi)

During Diwali, I sometimes add a few chopped nuts like almonds and cashews for extra richness. For Holi, a sprinkle of edible rose petals makes it extra festive!

Serving Suggestions

Dudhi Halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s a perfect dessert for any occasion.

Storage Instructions

Leftover Dudhi Halwa can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so you may need to add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is Dudhi and what does it taste like?

Dudhi, also known as calabash or lauki, is a type of gourd. It has a very mild, slightly sweet flavor and a high water content. It’s often used in Indian cooking for its cooling properties.

Can I make Dudhi Halwa without an Instant Pot?

Yes, absolutely! You can make it in a heavy-bottomed pot on the stovetop. It will take longer to cook, and you’ll need to stir more frequently to prevent sticking.

How can I tell when the halwa is cooked to the right consistency?

The halwa should be thick and creamy, and it should pull away from the sides of the pot. Remember, it will thicken more as it cools.

What is the best way to store leftover Dudhi Halwa?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I use a different type of milk for this recipe?

Yes, you can! Whole milk will give you a richer halwa, while plant-based milks are a great option for a vegan version.