Lauki Halwa
Lauki halwa is a delectable Indian sweet made from bottle gourd (lauki), sugar, flavoured with cardamom and garnished with nuts.
Servings: 4 people
Calories: 692kcal
Equipment
- 1 Heavy Bottom Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 470 gms (or) 1.5 Cups Bottle Gourd
- 120 ml (or) 1/3 cup Ghee
- 10 Cashew Nuts each broken into 2 pieces
- 20 Raisins
- 1 Tablespoon Melon seeds
- 400 gms Sugar
- 1 Teaspoon Cardamom Powder
Instructions
- Peel and grate the bottle gourd. Squeeze the grated lauki to remove any extra water.470 gms (or) 1.5 Cups Bottle Gourd
- Heat the ghee in a heavy-bottomed steel pan over medium heat.120 ml (or) 1/3 cup Ghee
- Add cashew nuts and raisins and fry them until they become golden brown. Add melon seeds and fry until cashews become golden brown. Set them aside.10 Cashew Nuts, 20 Raisins, 1 Tablespoon Melon seeds
- Add the grated bottle gourd to the hot ghee in the same pan and cook until soft and the raw smell goes away.
- Now add the sugar and continue to cook. Continue stirring until the sugar dissolves and the mixture begins to thicken.400 gms Sugar
- Continue cooking the halwa until it thickens to your desired consistency. It should leave the sides of the pan and turn into a thick, creamy mixture. This process can take around 15-20 minutes.
- Stir in the cardamom powder, fried nuts, and raisins once the halwa has thickened and reduced.1 Teaspoon Cardamom Powder
- Serve the lukewarm halwa warm or at room temperature.
Notes
Choose the Right Bottle Gourd: Select a young, tender bottle gourd for a sweeter and less fibrous halwa. Avoid overripe or mature gourds as they tend to be less flavorful.
Grate the Bottle Gourd: Grate the bottle gourd finely and squeeze out excess water. This will help cook the halwa quicker.
Use a Heavy-Bottomed Pan: Cook the halwa in a heavy-bottomed stainless steel pan to prevent sticking and ensure even cooking.
Sauté the Gourd: Start by sautéing the grated bottle gourd in ghee until it loses most of its moisture. This process improves the taste and eliminates excess moisture.
Patience is Key: Cooking lauki halwa is a slow and time taking process. Cook lauki on low to medium heat for flavors to meld and proper cooking.
Stir Frequently: Stir the halwa frequently to prevent it from sticking to the pan and to ensure even cooking.
Add Sweetener Gradually: Add sugar or sweetener gradually to control the sweetness. Taste the halwa and adjust the amount of sugar according to your preference.
Consistency: The halwa is ready when it reaches a thick consistency with the ghee separating from the mixture.
Nutrition
Calories: 692kcal | Carbohydrates: 106g | Protein: 1g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 5mg | Potassium: 155mg | Fiber: 0.4g | Sugar: 100g | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg
