Lauki Recipe- Authentic Bottle Gourd Halwa with Ghee & Cardamom

Last Updated on 2 months by Neha Deshmukh

Lauki Recipe- Authentic Bottle Gourd Halwa with Ghee & Cardamom

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lauki Halwa. It’s one of those dishes my dadi (grandmother) used to make, and honestly, it’s pure comfort food. Don’t let the bottle gourd fool you; this halwa is unbelievably delicious and surprisingly easy to make. It’s a wonderful way to enjoy lauki, even if you’re not usually a fan!

Why You’ll Love This Recipe

This Lauki Halwa is more than just a dessert; it’s a hug in a bowl. It’s subtly sweet, wonderfully textured, and infused with the warm aroma of cardamom and ghee. Plus, it’s a fantastic way to sneak in some veggies! It’s perfect for a cozy evening, a festive celebration, or just when you need a little something sweet. You’ll love how quickly it comes together too – it’s a relatively simple recipe for a truly rewarding treat.

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 1 medium-sized bottle gourd (about 500g)
• 3 tablespoons ghee (about 45ml)
• 4 tablespoons sugar (about 50g) – adjust to your sweetness preference!
• 1 cup milk (240ml)
• A pinch of cardamom powder
• 1 tablespoon chopped nuts (almonds and pistachios)

Ingredient Notes

Let’s talk ingredients for a sec! Ghee is key here. It lends a richness and flavor that you just can’t replicate. Don’t skimp! You can use homemade or store-bought, whichever you prefer.

Now, sweetness. Traditionally, this halwa isn’t overly sweet. But, depending on your region and preference, you can adjust the sugar. Some families even add a touch of jaggery for a more rustic flavor.

And the nuts? Almonds and pistachios are classic, but feel free to experiment! Cashews or even a sprinkle of walnuts would be lovely. I sometimes toast the nuts lightly before chopping them for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the bottle gourd, discarding the white inner part. This part can be a little bitter, so it’s best to leave it out.
2. Next, heat the ghee in a kadai (wok) or a heavy-bottomed pan. Add the grated lauki and sauté until the raw smell disappears – about 5-7 minutes.
3. Pour in the milk and simmer on low heat until the milk is absorbed. Stir frequently to prevent sticking. This takes around 10-15 minutes.
4. Now for the sweetness! Add the sugar and stir until the mixture thickens and turns gooey. Keep stirring – patience is key here!
5. Mix in the remaining ghee, cardamom powder, and chopped nuts. Cook for another 2-3 minutes, until the ghee starts to separate from the mixture. That’s how you know it’s ready!
6. Serve warm, garnished with additional nuts if desired.

Expert Tips

• Grate it right: Use the smaller holes on your grater for a finer texture.
• Low and slow: Cooking on low heat is crucial to prevent burning and ensure the lauki cooks through.
• Stir, stir, stir: Seriously, don’t walk away! Constant stirring prevents sticking and ensures even cooking.
• Ghee separation: The ghee separating is a sign the halwa is perfectly cooked. It gives it that lovely, rich texture.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk (almond or soy milk work well) for a delicious vegan version.
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like stevia or erythritol. Adjust the quantity according to the sweetener’s instructions.
• Spice Level: Add a tiny pinch of nutmeg along with the cardamom for a warmer, more complex flavor. My friend, Priya, swears by this!
• Festival Adaptations: During Diwali or Holi, I like to add a few strands of saffron to the milk for a beautiful color and aroma. It feels extra special.

Serving Suggestions

Lauki Halwa is wonderful on its own, but it’s also lovely with a dollop of fresh cream or a sprinkle of rose petals. 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 better with fresh or frozen bottle gourd? Fresh is always best, but frozen works in a pinch! Just make sure to thaw it completely and squeeze out any excess water before grating.
• Can I use a different type of sugar? Absolutely! You can use brown sugar, coconut sugar, or even jaggery for a different flavor profile.
• How do I prevent the halwa from sticking to the kadai? Use a heavy-bottomed kadai and stir constantly. Adding a little extra ghee can also help.
• What is the best way to grate the bottle gourd? A box grater with the smaller holes works best. Be careful not to grate your fingers!
• Can this halwa be made ahead of time? Yes, you can make it a day ahead and reheat it. The flavors actually meld together even more beautifully overnight!

Enjoy making this delicious 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!