Name: Jain Lauki Ka Halwa
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Bottle Gourd, lauki/dudhi, peeled, grated, and seeds removed; 1 cup Milk, full fat; ¼ cup Sugar, adjust based on lauki sweetness; 1½ tbsp Ghee; ¼ tsp Ground Cardamom; ½ tbsp Cashews, chopped; ½ tbsp Almonds, chopped; ½ tbsp Raisins, kishmish

50 mintotal

40 min hands-on10 min hands-off

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Melt ghee in a heavy-gauge kadhai and introduce the freshly grated bottle gourd.
Sauté over medium heat for 5-7 minutes. This critical step evaporates the inherent moisture and removes the raw vegetal aroma.
5–7 min
Pour in the full-fat milk, stirring to combine, and bring the mixture to a steady boil.
Reduce the heat and simmer uncovered for 15-20 minutes. Stir periodically as the milk reduces and coats the vegetable with rich milk solids.
15–20 min
Once the liquid has mostly evaporated, add the sugar to the pan.
Allow the sugar to melt and cook for another 5-7 minutes until the Halwa transforms into a glossy, unified mass.
5–7 min
Incorporate the chopped almonds, cashews, and raisins for texture.
Stir in the cardamom powder, extinguish the heat, and present.

How to tell it's done

Soft strands of bottle gourd bound by caramelized, creamy milk solids.

Getting it right

Tip

Sample a small portion of the raw vegetable before grating to ensure it is not bitter, as bitterness indicates toxicity.

What to serve it with

A dessert for fasting days and festive meals.

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