Lauki Halwa Canapes

Ingredients list for Lauki Halwa Canapes

• 100 grams Bottle gourd (lauki/doodhi) grated
• 3-4 White bread slices
• 1 tablespoon Ghee
• 5-6 Pistachios
• 5-6 Almonds
• ¾ cup Khoya/mawa grated
• ¼ cup Sugar
• 5-6 saffron strands
• ¾ cup Sugar syrup
• for deep-frying Oil
• as required Rabdi

Method

1. Heat ghee in a non-stick pan. Add bottle gourd and saute on medium heat for 5-7 minutes or till the gourd is cooked.
2. Roughly chop pistachios and almonds and set aside.
3. Add khoya, sugar and saffron to the pan and mix well. Cook on medium heat for 5-7 minutes, stirring continuously. Transfer the lauki halwa on a plate and set aside to cool to room temperature.
4. Heat sugar syrup in a deep non-stick pan.
5. Heat sufficient oil in a kadai.
6. Place the bread slices on a worktop. Cut roundels with a cookie cutter and deep-fry in hot oil till golden and crisp.
7. Slide the fried bread roundels in the sugar syrup and soak for 2-3 minutes on heat.
8. Arrange the roundels on a serving platter. Top with rabdi quennels, lauki halwa quennels, garnish with chopped pistachios and almonds and serve immediately.

Nutrition Info