Doodhi Halwa Recipes
LAUKI HALWA | DUDHI HALWA
Dudhi halwa also known as lauki ka halwa is a delicious Indian sweet made with bottle gourd, milk, sugar and ghee. Delicately flavored with cardamoms, this is great to enjoy as an after meal dessert.
Provided by Swasthi
Categories Dessert / Sweet
Time 50m
Number Of Ingredients 7
Steps:
- Pour milk to a wide heavy bottom pan or kadai. Bring it to boil. Then simmer (on low flame) until it reduces and thickens slightly. I do it until I grate the bottle gourd and fry it in ghee.
- While the milk boils, rinse the bottle gourd under running water. Peel it. Taste it and make sure it is not bitter or too sour. Then grate it either using a food processor or a hand grater.
- I prefer a fine grater for this. Remove the seeds. I remove the complete center portion.
- Heat 2½ tbsp ghee in a heavy bottom kadai. Add lauki and fry until the moisture dries up completely. Keep stirring in between so it doesn't burn. This takes about 7 to 10 mins.
- While the lauki is sauteed also make sure the milk is boiling and has thickened slightly.
- Whisk it well with a whisk to break up the cream. Pour the hot milk to the hot lauki.
- Mix and cook on a medium to low flame stirring often until the mixture thickens and moisture evaporates.
- Add sugar and continue to cook. The mixture turns gooey again. Keep stirring and cook until the bottle gourd halwa turns thick.
- Sprinkle cardamom powder and then pour 1 tsp ghee. Mix and cook for a few mins.
- Garnish lauki ka halwa with sliced almonds, cashews and pistachios. It can be served warm or chilled.
Nutrition Facts : Calories 360 kcal, Carbohydrate 37 g, Protein 5 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 57 mg, Sugar 30 g, ServingSize 1 serving
DUDHI HALWA (LAUKI HALWA)
Dudhi halwa or Lauki halwa - an Indian sweet dish made with bottle gourd, milk and sugar. It is flavored with cardamon powder and garnished with chopped nuts.
Provided by Kanan
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Wash the lauki well. Peel it and start grating from sides and discard center part with seeds.
- Use bigger sized grater otherwise, you will get mushy lauki. After grating, loosely pack in measuring cup and measure 1 ½ cups.
- Chop the almonds and cashews, keep them ready.
- Heat the ghee in a pan on medium heat. Once hot add grated lauki. Cook with stirring occasionally till all the moisture from lauki is evaporated. It will reduce in size and becomes soft. It took me 10-12 minutes.
- Then add milk and bring to a simmer and continue cooking till all the milk is evaporated. Be patience, it will take some time.
- Do stir in between and scrape the sides and the bottom of the pan. So the milk solids do not stick and burn on the sides of the pan.
- Now the milk is reduced and all the moisture is evaporated, add sugar. As the sugar melts again it becomes thin and runny. Keep cooking and stirring till all the water is gone.
- When it is almost ready, add cardamom powder.
- Also, add chopped cashews and almonds. Mix well.
- When there are no more bubbles from the mixture. means all the moisture is evaporated and the halwa is ready.
- Turn off the stove.
Nutrition Facts : Calories 325 kcal, Carbohydrate 38.9 g, Protein 8.4 g, Fat 16.9 g, SaturatedFat 8.7 g, Cholesterol 40 mg, Sodium 96 mg, Fiber 1.4 g, Sugar 35.1 g, ServingSize 1 serving
DOODHI HALWA
Make and share this Doodhi Halwa recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Peel and grate Dudhi.
- Put milk and dudhi in a heavy saucepan.
- Boil till thick, stirring occasionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
Nutrition Facts : Calories 331.7, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.2, Sodium 95.1, Carbohydrate 59, Sugar 50, Protein 6.4
DOODHI KA HALWA
lauki ka halwa recipe | dudhi ka halwa recipe | doodhi ka halwa made with mawa | with step by step photos.A traditional Punjabi mithai, lauki ka halwa that everybody has a reason to like-some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! Our lauki ka halwa recipe is a quick dudhi ka halwa made with just 5 ingredients, lauki, milk, sugar, mawa (khoya) and ghee. lauki ka halwa and gajjar ka halwa are the most popular halwa's to make. This quick lauki ka halwa uses very little ghee to make. You must use freshly grated dudhi in the halwa and we have not removed the water. When the dudhi has become soft while cooking then add the sugar. I know some busy-bees who would stop over at a sweetmeat stall, have a cup of lauki ka halwa and a samosa in lieu of a meal, and continue their work with full energy!Besides sweet you can consume doodhi in a variety of other dishes like Doodhiya Kheech, Doodhi Theplas, Doodhi Muthia , Doodhi and Chana Dal Subzi, Budijaw and Doodhi Kheer.
Provided by Tarla Dalal
Categories Halwa Diwali Holi recipes Non Stick Kadai Veg
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- MethodHeat the ghee in a deep non-stick kadhai, add the bottle gourd and sauté on a medium flame for 2 to 3 minutes.Add the sugar and milk and cover and cook on a slow flame for approx. 4 to 5 minutes,till the bottle gourd is soft.Add the khoya, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Remove from the flame, garnish with chirongi nuts and allow to cool completely.Refrigerate for at least 1 hour.Serve chilled.
Nutrition Facts :
DOODHI HALWA, LAUKI HALWA RECIPE
Doodhi Halwa tops the chart of all-time favourite Indian mithai. Whether you have it cold, right out of the fridge, or warm it up and have it plain or with a topping of ice-cream, Doodhi Halwa is sure to charm you with its rich texture and enticing flavour. Here, we show you how to make Doodhi Halwa effortlessly using the pressure cooker . You no longer need to keep stirring and cooking the halwa for a long time. Just sauté the grated bottle gourd and mawa, pressure-cook it, and cook again for a few minutes, and voila, your delicious, cardamom-laced halwa is ready to enjoy with a garnish of nuts.You can also make sweet dishes like Gajar ka Halwa , Lapsi and Banana Apple Porridge .
Provided by Tarla Dalal
Categories Halwa Indian Pressure Cooker Mahashivaratri Janmashtami Navratri Vrat Indian Party Pressure Cooker
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- MethodHeat the ghee in a pressure cooker, add the bottle gourd and mawa and sauté on a medium flame for 2 minutes.Add the sugar, cardamom powder, 2 tbsp of warm milk and 2 tbsp of hot water, mix well and pressure cook on a high flame for 2 whistles.Allow the steam to escape before opening the lid.Cook on a medium flame for 5 minutes, while stirring occasionally.Serve hot garnished with almonds and pistachios.
Nutrition Facts :
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- To start with, take a chopping board and slice almonds on it. Then wash, peel and grate white gourd in a bowl. From the grated white gourd, squeeze out the water and drain it. Take a kadai (wok), keep it on high flame and add ghee in it. After the ghee heats up a little, add the grated white gourd in it.
- Fry the gourd till the entire water evaporates. Add a little more ghee if it sticks to Boil the milk on a deep bottomed pan. When it reduces to one fourth, add it to the doodhi and cook on low flame till it is completely absorbed.
- Now add sugar to the mixture and mix well to let the sugar dissolve. Turn off the flame and remove from fire. Add cardamom powder after it cools down a little. Serve hot by garnishing with sliced almonds.
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- Firstly rinse, peel and grate the lauki. Before grating taste the lauki. If it tastes sour or bitter then discard and do not cook it.
- Heat ghee in a heavy pan or kadai on medium-low to medium flame. Use a large kadai so that milk does not spill outside.
INSTANT POT DUDHI HALWA | LAUKI HALWA - MINISTRY OF CURRY
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4.4/5 (25)Calories 235 per servingCategory Dessert
- Set the Instant Pot to saute(normal) mode and heat ghee. Add grated dudhi and sauté for a minute. Add half of the low-fat milk. Close Instant Pot with Pressure valve to sealing. Pressure cook for 2 minutes followed by Quick Release (Natural Pressure Release works too).
- Set the Instant Pot to Saute(normal) mode. Mix the milk powder in the remaining half cup of milk and add it to the Instant Pot.
- Add sugar and cook for 5 minutes stirring frequently until most of the liquids evaporate and the halwa thickens. If the halwa starts to splutter set the Instant Pot to Saute(less) mode and continue to cook for another 5 minutes.
- Stir in Vanilla, mix well and turn the Instant Pot off. Halwa will thicken further as it cools down. Garnish with sliced almonds. Enjoy warm or chilled.
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- Peel and grate the doodhi. Heat the ghee in a pressure cooker. Add the doodhi and sauté for five minutes. Add the sugar, seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles).
- Remove the lid when the pressure has reduced completely and add the khoya and cardamom powder. Cook, stirring continuously, for two or three minutes, or till the excess liquid evaporates.
- Add the raisins, cashew nuts and almonds and continue to cook for two more minutes. Serve hot or at room temperature.
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5/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 423 per serving
- Start by preparing the lauki. Peel the lauki using a vegetable peeler. You should reach the soft part of the lauki and discard all the hard skin. Now cut the lauki into half vertically and remove all the seeds and the pith if there are any. Grate the lauki using the medium hole of a box grater. If you have a food processor, you can use it to grate lauki too. Weigh 300 g of grated lauki and use the rest for other recipes like this lauki ka Bharta.
- Crush the almonds and cashew nuts in a mortor and pestle. Once the ghee is hot, simmer the heat to medium and add 10-12 crushed almonds and 10-12 crushed cashew nuts to the pan. Fry them until they are golden brown in color. Keep stirring while frying.
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- Heat 3 gms of desi ghee in a handi. Add the grated lauki and sauté for few minutes till it starts to get translucent.
- Now add the milk and stir, till the milk gets heat and starts reducing. Keep on stirring as the lauki has to be mashed in the milk and the milk gets completely reduced, this might take up to 20-30 minutes.
- Now add the sugar and stir till the sugar gets dissolved. Soak the saffron in lukewarm water for 10 minutes and add to the halwa.
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