Last Updated on 4 months by Neha Deshmukh

Instant Pot Dudhi Halwa Recipe – Easy Indian Bottle Gourd Dessert

Introduction

Okay, let’s be real – halwa is comfort food at its finest, right? And this Instant Pot Dudhi Halwa? It’s a game changer. I remember the first time I tried making Dudhi Halwa the traditional way; it took ages of stirring! This Instant Pot version cuts down the cooking time dramatically, without sacrificing any of that rich, sweet, and utterly delicious flavor. It’s perfect for when you’re craving something special but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

This Instant Pot Dudhi Halwa is seriously a weeknight wonder. It’s quick, easy, and requires minimal effort. Plus, the Instant Pot does most of the work for you! It’s a healthier take on traditional halwa, using low-fat milk (or even almond milk!), and it’s guaranteed to impress your family and friends. Honestly, who can resist a warm, fragrant bowl of this goodness?

Ingredients

Here’s what you’ll need to whip up this delightful Dudhi Halwa:

• 2 tablespoons ghee
• 4 cups dudhi (bottle gourd), grated (about 600g)
• 1 cup low-fat milk, divided (or almond milk – 240ml)
• ½ cup sugar (100g)
• 1 cup non-fat dry milk powder (about 90g)
• 1 teaspoon vanilla extract (5ml)
• 1 tablespoon sliced almonds (garnish)

Ingredient Notes

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

Dudhi (Bottle Gourd) – Selection & Preparation

Choosing the right dudhi is key. Look for a firm, heavy bottle gourd with a smooth, unblemished skin. I usually peel it before grating, but you can leave the skin on if you prefer – just make sure to wash it thoroughly. Grating can be a bit of a workout, so a food processor with a grating attachment is your friend!

Ghee – Traditional Flavor & Alternatives

Ghee adds that authentic, rich flavor that’s so characteristic of Indian desserts. But if you don’t have ghee, you can substitute with equal parts unsalted butter. Just be mindful that butter has a higher water content, so it might affect the final texture slightly.

Low-Fat Milk vs. Almond Milk – Impact on Texture & Taste

I often use low-fat milk to keep things a little lighter, but almond milk works beautifully too, especially if you’re looking for a dairy-free option. Almond milk will give a slightly different, nuttier flavor. Using full-fat milk will result in a richer, creamier halwa.

Dry Milk Powder – Achieving the Right Consistency

Don’t skip the dry milk powder! It’s what helps create that wonderfully thick and creamy texture. It really elevates the halwa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Saute mode (Normal). Add the ghee and let it melt. Then, toss in the grated dudhi and saute for about a minute, just to soften it slightly.
2. Pour in half of the milk (½ cup / 120ml). Secure the lid and set the Instant Pot to High Pressure for 2 minutes. Once it’s done, do a Quick Release to release the pressure.
3. Switch the Instant Pot back to Saute mode (Normal). In a separate bowl, mix the dry milk powder with the remaining milk (½ cup / 120ml) until it’s smooth. Add this mixture to the Instant Pot.
4. Add the sugar. Now, the stirring begins! Cook for about 5 minutes, stirring frequently, until the halwa starts to thicken. If it starts splattering, reduce the Saute mode to ‘Less’.
5. Stir in the vanilla extract. Turn off the Instant Pot. Let the halwa cool slightly – it will thicken even more as it cools.
6. Garnish with sliced almonds. Serve warm or chilled. Honestly, it’s delicious either way!

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Halwa Texture

The key is to cook it long enough for the dudhi to break down and the halwa to thicken, but not so long that it becomes rubbery. Keep stirring!

Preventing Splattering in the Instant Pot

Splattering is a real thing with halwa! Reducing the Saute mode to ‘Less’ helps a lot. You can also use a splatter screen if you have one.

Variations

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

Vegan Dudhi Halwa

Swap the ghee for coconut oil and use almond milk. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Dudhi Halwa

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Adjusting the Sweetness Level

Feel free to adjust the amount of sugar to your liking. Start with ½ cup and add more if you prefer a sweeter halwa.

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

During Diwali, I love adding a pinch of cardamom and a few saffron strands for extra flavor and color. It feels so festive!

Serving Suggestions

Dudhi Halwa is wonderful on its own, but it’s also lovely served with a dollop of fresh cream or a sprinkle of chopped pistachios. It’s a perfect dessert after a flavorful Indian meal.

Storage Instructions

Leftover Dudhi Halwa can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is Dudhi Halwa traditionally made with?

Traditionally, Dudhi Halwa is made by slowly cooking grated bottle gourd with milk and sugar over a long period, requiring constant stirring. The Instant Pot method is a modern shortcut!

Can I make Dudhi Halwa without an Instant Pot?

Yes, absolutely! You can make it on the stovetop, but it will take significantly longer (around 45-60 minutes) and require a lot more stirring.

How can I tell when the Dudhi Halwa is cooked perfectly?

The halwa is ready when it thickens to a creamy consistency and the dudhi is completely broken down. It should pull away from the sides of the pot.

What is the best way to grate Dudhi for this recipe?

A food processor with a grating attachment is the easiest way. Otherwise, a box grater works just fine, but it takes a bit more effort.

Can I use a different type of milk powder?

You can, but non-fat dry milk powder gives the best texture. Whole milk powder will make it richer, but it might also be a bit too sweet.