Lauki ka Halwa
Bottlegourd or Lauki is a vegetable that is extremely nutritious but not frequently liked. It has numerous digestive benefits. So many things can be made out of it. At times people may not realize that you have used lauki/ ghiya/ dudhi as a base ingredient.
I know that you must have tasted or heard about gajar ka halwa or Carrot Halwa. It is a must in Northern Indian homes during winters. Lauki is one such versatile veggie that can be eaten sweet as well just like carrots. The halwa is very easy to make and requires minimum ingredients. No technicalities and can be served as a sweet dish during friends and family gatherings.
Only thing that needs to be taken care is that, your lauki should be fresh. While grating just check that it doesnt turn greyish black. If it is turning so then your halwa won't be appealing enough to eat. Also it might not taste good.
Let's get started with the recipe. I won't make it a long read anymore.
Lauki Ka Halwa
- Start Boiling Milk in a deep pan.
- Once the milk comes to boil turn the flame to low and add the grated lauki.
- Keep stirring them occasionally else the milk might stick to the bottom of the pan.
- After about 20 minutes the milk should have reduced to half of its original quantity. Now add Cardamom and Jaiphal powder. Mix well and keep cooking on low flame.
- Cut the Almonds into thin slices and soak the raisins in little water.
- In about total 30 minutes you will see that the milk has evaporated to 1/3 rd of its original quantity. Now add Sugar, almonds, cashew and soaked raisins. Mix well.
- Now rise the flame to high and stir continuously till all the water is evaporated from the halwa.
- Totally it should take about 40 -45 minutes to reach the perfect texture of the halwa.
- Switch off the flame and check whether any water is still left which is getting separated from the halwa. If so then cook more. Else your Halwa is ready.
- Serve Hot.
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