lauki halwa recipe | dudhi halwa recipe, how to make lauki ka halwa recipe

lauki ka halwa recipe with step by step photos. lauki halwa or dudhi halwa is a sweet indian dessert made from bottle gourd or opo squash. bottle gourd is known as lauki or ghiya in hindi and dudhi in marathi. so this indian dessert is known by the name lauki halwa or dudhi halwa. you can make this lauki halwa during religious fasting days also like navratri fast or ekadashi.

lauki halwa recipe

i make sweet halwa with three vegetables – carrots, beetroot and lauki. but to tell you a fact, i have also learnt how to make potato halwa during my home science days.

lauki halwa is easy to make but takes some time. like gajar halwa, lauki halwa also has to be stirred continuously. there are two ways of making lauki halwa. either cook lauki directly in milk or saute lauki first in some ghee and then cook in milk. making dudhi halwa takes time, so make it when cooking something else in the kitchen.

i have sauteed the lauki in ghee first and then cooked in milk. this lauki halwa recipe does not need any addition of khoya or mawa. in the process of cooking lauki with milk, the milk begins to evaporate and reduce, so you don’t need to add mawa or khoya.

this method of making halwa with milk takes a little longer, but is handy when you do not have ready khoya at home. i make both carrot halwa and beetroot halwa at home with this method.

tips to make good lauki halwa

1. one issue which happens when making lauki halwa is that the milk gets curdled. to stop preventing the milk from getting curdled, use full cream milk or full fat milk. do not use low fat milk or skimmed milk. make sure the milk is fresh and in its shelf period. you can even use pasteurized milk or homogenised milk.

2. use lauki which has a neutral taste. it can be bland, but should not be sour or bitter. always avoid lauki which tastes bitter as it is poisonous and dangerous for the body.

3. if in case the milk gets curdled, then no need to panic. continue to cook the halwa on a medium to medium-high flame so that the water or whey evaporates. cooking this way will eventually cook the lauki, thicken the halwa and you will get coagulated milk solids aka tiny paneer granules in the halwa and this halwa tastes good too.

4. simmer and cook lauki halwa on a low to medium-low flame. stir often when cooking halwa so that the halwa does not stick or get browned from the base.

5. use a heavy kadai or pan, so that the halwa gets cooked uniformly and do not brown or burn from the bottom.

since winters have arrived, what better way to warm yourself up by having a nice bowl of hot lauki halwa.

few more sweets recipes for you!

lauki halwa recipe

4.19 from 11 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:45 mins
Total Time:1 hr
Course:desserts
Cuisine:indian
Calories: 343kcal
Servings (change the number to scale):4
lauki halwa, dudhi halwa
lauki halwa is also called as dudhi halwa. it is a rich indian sweet made with bottle gourd (opo squash), milk, sugar and ghee. the method of making lauki halwa is similar to making gajar halwa. making lauki halwa is easy but takes some time. this is a slow cooked halwa and what you get after minutes of slow cooking is super deliciousness. 

INGREDIENTS FOR lauki halwa recipe

(1 CUP = 250 ML)
  • 4 tablespoons ghee (clarified butter)
  • 2 cups tightly packed grated lauki or 300 grams lauki (bottle gourd or dudhi)
  • 2 cups full fat milk, or 500 ml - milk should be boiled before and can be used at room temperature or chilled
  • 7 to 8 tablespoons sugar or add as required
  • 5 to 6 green cardamoms - powdered or crushed (chotti elaichi or hari elaichi) or ½ to 1 teaspoon cardamom powder
  • 3 to 4 tablespoons chopped nuts - almonds, cashews or pistachios
  • 1 tablespoons raisins - optional

HOW TO MAKE lauki halwa recipe

grating lauki

  • firstly rinse, peel and grate 300 grams lauki. before grating taste the lauki. if it tastes sour or bitter then discard and do not cook it. 
  • you will need 2 cups tightly packed grated lauki.

making lauki halwa

  • heat 4 tablespoons ghee in a heavy pan or kadai on medium-low to medium flame. use a large kadai so that milk does not splutter outside.
  • add the grated lauki. mix grated lauki very well with the ghee.
  • on a low to medium-low flame begin to saute the lauki. stir often when sauteing lauki.
  • saute lauki till the moisture dries. then add 2 cups full-fat milk. mix very well.
  • continue to cook on a low to medium-low flame till the milk comes to a boil. in between do stir at times.
  • the milk will start boiling. at this step be attentive and keep on stirring, so that the milk does not spill from the pan.
  • stirring often continue to cook till ¾ or 75% of the milk has reduced and absorbed.
  • add sugar and chopped nuts. mix very well. you can even add 2 to 3 teaspoons of rose water or kewra water if you want at this step.
  • stirring often cook till the lauki halwa mixture starts coming together and thickens.
  • the dudhi halwa will gradually thicken and you will see some ghee being released from the sides. there should not be any liquid in the dudhi halwa.
  • then switch off the flame and add 1 tablespoon raisins. adding raisins is optional. mix very well.
  • garnish with some chopped nuts and serve lauki halwa hot or warm. refrigerate remaining lauki halwa.

NOTES

tips for making dudhi halwa

  • avoid using skimmed milk or toned milk as they may curdle.
  • use only full-fat milk or whole milk. 
  • in case the milk splits, then continue to cook on a medium to medium-high flame stirring often, till most of the whey evaporates. then add ghee, sugar and continue to cook on medium-low flame till all the halwa thickens and some ghee is released from the sides of the halwa. 
  • sugar can be added less or more as per taste. 
  • a few saffron strands can also be added. 
  • you can add your choice of dry fruits and nuts.
  • you can add more ghee if you want. 
  • use lauki which has a neutral taste. it can be bland, but should not be sour or bitter. always avoid lauki which tastes bitter as it is poisonous and dangerous for the body.
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how to make dudhi halwa recipe

1. firstly rinse, peel and grate 300 grams lauki. before grating taste the lauki. if it tastes sour or bitter then discard and do not cook it. you will need 2 cups tightly packed grated lauki.

lauki to make lauki halwa recipe

2. heat 4 tablespoons ghee in a heavy pan or kadai on medium-low to medium flame. use a large kadai so that milk does not splutter outside when cooking halwa.

making lauki halwa recipe

3. add the grated lauki.

making lauki halwa recipe

4. mix grated lauki very well with the ghee.

making lauki halwa recipe

5. on a low to medium-low flame begin to saute the lauki. stir often when sauteing lauki.

making lauki halwa recipe

6. saute lauki till the moisture dries.

making lauki halwa recipe

7. then add 2 cups full-fat milk.

making lauki halwa recipe

8. mix very well.

making lauki halwa recipe

9. continue to cook on a low to medium-low flame till the milk comes to a boil. in between do stir at times.

making lauki halwa recipe

10. the milk will start boiling. at this step be attentive and keep on stirring, so that the milk does not spill from the pan.

making lauki halwa recipe

11. stirring often continue to cook.

making lauki halwa recipe

12. cook till ¾ or 75% of the milk has reduced and absorbed.

making lauki halwa recipe

13. add sugar and mix well.

making lauki halwa recipe

14. next add 3 tablespoons chopped nuts (almonds, pistachios, cashews) and ½ to 1 teaspoon cardamom powder. you can even add 2 to 3 teaspoons of rose water or kewra water if you want.

making lauki halwa recipe

15. mix very well.

making lauki halwa recipe

16. stirring often cook till the lauki halwa mixture starts coming together and thickens.

lauki halwa recipe, dudhi halwa recipe

17. the dudhi halwa will gradually thicken and you will see some ghee being released from the sides. there should not be any liquid in the dudhi halwa.

lauki halwa recipe, dudhi halwa recipe

18. then switch off the flame and add 1 tablespoon raisins. adding raisins is optional.

lauki halwa recipe, dudhi halwa recipe

19. mix very well.

lauki halwa recipe, dudhi halwa recipe

20. garnish with some chopped nuts and serve lauki halwa hot or warm. refrigerate remaining lauki halwa.

lauki halwa

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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59 comments/reviews

  1. Hey Dassana.. I have been following your blog for long. You and your recipes are just awesome. I made this lauki halwa and it turned out to be perfect. The appreciation I got is because of you.
    Thanks and keep posting superb recipes5 stars

  2. Your recipes have been so helpful and specially for someone like me who is newly wed and wants to impress the in laws 😛. Thank you and hope to see more of your recipes 👍

  3. Hi!
    When I make halwa, my milk curdles. Can you please tell me the reason and the way to avoid it?4 stars

  4. hi…
    I tried making dudhi ka halwa by adding ghee first then saute shreeded dudhi then added milk but milk spilled …it has happened twice plz help in finding the reason

    • i make both lauki kheer and lauki halwa. never the milk has got split. one reason can that the milk is not fresh enough. and second reason could be that the lauki is not yet ripe. hope this helps.

  5. Hi, all your recipes are very easy to make and the snaps you upload were very helpful. Thanks, keep posting new recipes.5 stars

  6. Hii today i tried the besan laddu recipe n i wnt to thank u bcz m 0 in cooking but when i served the dish to my cousins they are so impressed wid me nd all the credit goes to u…thanx nd plz keep sharing more recipies ☺5 stars

  7. I just love your recipes…they are so helpful and especially the images….I get appreciated as I cook new recipes shared by you….hats off to you…share some brocolli recipes…please..5 stars

    • thanks shifali. nice to know that whatever you make from the blog, gets appreciated. the pics do help, but finally its you doing the cooking and i must commend you for that 🙂

      i will add broccoli recipes soon.

  8. Hi dassana
    ur recipes are awesome. I always in search of simple recipe which u have
    m zero in cooking.
    but u do a great job .
    thnxsssss

  9. Hi,
    Your recipes are a great help…

    I noticed most of the vrat recipes don’t have pics to show the method… the pics are really helpful.

    • thanks nidhi. yes some of the vrat recipes do not have stepwise pics. usually initially for difficult recipes, i would add step wise pics. but later i started adding for all. i will update these recipes too one by one with step wise pics.

  10. Thanks for finally writing about lauki halwa or dudhi halwa recipe, how to make lauki halwa recipe loved it!

  11. Hi dasana I made this halwa yesterday the dudhi I used was from our garden it came out great thanks only thing was I added 3tbsp of desi ghee and it became a bit oily nonetheless it was fan to taste and eat thanks!!!!!! God bles

  12. Ur such a gr8 chef.. I tried this recipe so easy simple and turned out in a delicious sweet dish. I hv also tried ur other recipes spcily veg birayani… Wow.. So good. Just luv ur blog.. site and u too… keep posting..4 stars

  13. Hi Dassana
    thanks for the wonderful recipe. I tried lauki halwa for the first time n it turned out to be great for a first timer like me. Never knew making lauki halwa was that easy.. thanks so much.. my family loved it.. m happy 🙂 I just love making simple yet healthy recipes for my family.. would surely like to try ur other recipes.. thanks again

  14. This recipe was just wayyyy tooo goodd….thank yu so much.. it was simple and easy to follow..and infact al other recipes have also turned ou t gr8 wen I tried.,, thNks again…

  15. hi Dessana didi
    i am a teenager and learning cooking. i just tried lauki halwa and kheer as per your recipe and they were awesome. Thanks a lot for such a helpful and lovely blog.
    it’s very helpful for people like me.5 stars

  16. Hi Dassana,
    Thanks for a lovely blog. Your recipes are extremely good and easy to make. I always try your recipes and they turn out to be fab.
    Thanks again and please keep writing. You are a life saver for people like me 🙂

  17. Thanks for the wonderful and easy recipe 🙂 I tried this halwa for the first time and turned out absolutely yumm 🙂

    • thanks usha. i know about this blogger using some of my pics. my jaw dropped when i saw it in in the google search and was disappointed to see this. i have not contacted her so far as i felt that it is not going to be of any use and a waste of time. you have not mentioned your blog url. i would have visited your blog 🙂

  18. hi dassana

    I have tried various recipes from your blog and everytime its been a super duper hit but i would like to share my experience about this halwa.
    I wanted to make this halwa but was a bit scared as how it would turn out but finally I made it yesterday for some guests coming over and Dassana every body was in praises and especially my husband who wanted more of it but unfortunately its was all over. It turned out extremely delicious and was healthy coz very little ghee i used and everybody wanted the recipe.

    Thank you so much dassana. I can thank you for my whole life.Thanks once again

    But just one query, while grating the halwa, should i sqeeze out the water and only put the lauki coz i had put it along with the water so it took me one hour.

    • nice to know sunita that the lauki halwa was a super duper hit with your family and guests.

      when i make this halwa, i do not squeeze out the water. i just add the grated lauki with the milk and let it cook with the milk. it does take a lot of time approx 45 minutes to 1 hour when cooked on a low flame. you can cook it faster on a medium to high flame, but then you have to continuously watch over it. i prefer slow cooking method as i can do other things at the same time with an occasional stirring to the halwa.

      you can also microwave the lauki halwa and the halwa will be done in less than 15 minutes. but remember to use a deep microwave safe bowl so that the frothing milk does not spill out.

      another method to make the halwa is too saute the lauki in ghee first and then add milk or khoya and sugar. with this method, the texture and taste of the halwa will be a little different from this one. but this method of making lauki halwa will be a quicker one.

      thanks dear for so much of gratitude and appreciation. i really feel good at heart.

      • Thanks for the quick reply but i think no gain without gain, thats why my halwa was so loved and the credit goes to you only, thanks again and always keep posting lovely recipes with tasty pictures so that the hardest of recipes looks easier as you do.
        take care and today will be my day of making aloo bature and punjabi chol and am confident that with yr step instuctions it will come out double duper hit.

  19. What in the world is bottle gourd? I don’t know it by its Indian name either, so I am stumped. Is it something native to India?

    • sharyn, i just found out through wikipedia that bottle gourd is also known as calabash. its not only found in india but other countries too. here is what wikipedia has to say about calabash.

      its light green in color with white flesh inside with seeds. the taste of bottle gourd is bland. its known for its healing properties. but recently i came to know that if the bottle gourd tastes bitter, than one should avoid it as it can be toxic to the body.