Lauki / Dudhi Halwa

Ingredients

• 3 cup grated Bottle Gourd
• 1/2 cup Sugar
• 100 grams Mawa / Khoya
• 1/2 tsp Cardamom powder
• Dry fruits
• 2 cup Milk
• 3 tbsp Ghee

Steps

1. Remove the bottle gourd outer green skin and set aside. Grate the gourd, keeping its seed portion separate.
2. Squeeze out the extra water after grating, and gather the other ingredients.
3. Heat 1 tsp ghee in a pan / kadhai, roast the dry fruits in it and set them aside. Add the remaining ghee and bring it to medium heat. Add the grated bottle gourd and sauté for around 10 minutes, until the moisture evaporates and it gives off a pleasant aroma.
4. The drying stage takes around 8-10 minutes.
5. Stir in the milk well and let it cook.
6. Continue cooking over medium heat for around 8-9 minutes.
7. At this stage, the bottle gourd has absorbed the milk and cooked well, and the mixture has thickened.
8. Mix in the Mawa / Khoya well, breaking it up as it gradually melts, and allow it to cook for around 5 minutes.
9. Mix in the sugar thoroughly. As it melts and releases water, keep cooking to dry that water away.
10. Moisture gradually evaporates and bubbling begins; this takes around 2-3 minutes.
11. Cook for a further 5-6 minutes to reach halwa texture, then finish by mixing in the cardamom powder and dry fruits well. The halwa is done.
12. Add a dry-fruit garnish, and it is ready to serve.