Lauki Halwa or Dudhi Halwa Recipe
Recipe type: Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
<g class="gr_ gr_180 gr-alert gr_gramm undefined Grammar multiReplace" id="180" data-gr-id="180">Easy</g> Lauki (<g class="gr_ gr_178 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="178" data-gr-id="178">bottlegourd</g>) halwa (dessert) recipe made mostly in India during festival season.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 200 ml 0r 8 oz of bottlegourd + more 2 tbsp grated bottlegourd (lauki)
  • 1 tbsp silvered almonds (badam) optional
  • 1 tbsp chopped cashews (kaju) optional
  • 1 tbsp chopped pistachios (pista) optional
  • 1.5 tbsp ghee or oil (i have used ghee)
  • 50 gm evaporated milk (mava)
  • 3 tbsp sugar or as required (shakar)
  • 100 ml full cream milk (doodh)
  • 8-10 saffron strands infused in 2 tbsp hot milk (kesar)
  • 1 tsp cardamom powder (elaichi powder)
  • a pinch of green color (optional) hara color
  • a pinch of salt (optional) namak
for garnish:
  • 1 tbsp chopped nuts any of your choice optional
  • few saffron strands optional
How to make the recipe?
  1. Firstly peel the skin of lauki (bottlegourd).
  2. Slice them into big size lengthwise. Check if they have seed and remove if any.
  3. Grate them on a grater and place aside.
  4. Gently squeeze the grated mixture with your hand. Let the extra juice or moisture flow from them.
  5. Add ghee or oil on a heavy bottomed sauce pan.
  6. Now add the grated lauki.
  7. Stir nicely and allow to cook.
  8. After 2-3 mins add the dryfruits.
  9. Time to add the mava.
  10. Keep stirring and cooking for 3-4 mins.
  11. Add sugar and salt. Stir for a minute.
  12. Now pour milk and mix nicely.
  13. Add the saffron infused milk and combine nicely.
  14. Allow to cook until the mixture starts drying and becomes thick.
  15. If you want to add color then add now.
  16. Keep stirring and you would start seeing oil towards the edges of the pan.
  17. Add the cardamom powder and cook for a minute more and then switch off the gas.
  18. Remove and put them in the serving moulds. Garnish with dry fruits and saffron on top.
  19. You could serve Lauki halwa hot or chilled.
1. Please don't over-cook or under-cook the <g class="gr_ gr_203 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="203" data-gr-id="203">lauki</g>. They should be perfectly cooked.
2. Once you see the mixture is leaving oil towards the edges and starts thickening. Switch off the gas.
3. You could place them in moulds and serve them chilled.
4. Adding nuts and color are optional.
5. You could use skimmed milk instead of full cream milk.
Recipe by Flavors of Mumbai at