Doodhi Halwa Recipe - Bottle gourd halwa

This recipe is from the book Pressure Cooking.

Main Ingredients : Bottle gourd (lauki/doodhi)(लौकी / दूधी), Ghee(घी)

Cuisine : Maharashtrian

Course : Desserts

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Doodhi Halwa

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Doodhi Halwa Recipe - how to make Doodhi Halwa

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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Bottle gourd (lauki/doodhi) 600 grams

  • Ghee 2 tablespoons

  • Sugar 7 tablespoons

  • Mawa (khoya) grated 1/4 cup

  • Green cardamom powder 1/4 cup

  • Raisins 1 tablespoon

  • Cashewnuts chopped 5-6

  • Almonds blanched and slivered 5-6

Method

Step 1

Peel and grate the doodhi. Heat the ghee in a pressure cooker. Add the doodhi and sauté for five minutes. Add the sugar, seal the cooker with the lid and cook over medium heat till the pressure is released three times (three whistles).

Step 2

Remove the lid when the pressure has reduced completely and add the khoya and cardamom powder. Cook, stirring continuously, for two or three minutes, or till the excess liquid evaporates.

Step 3

Add the raisins, cashew nuts and almonds and continue to cook for two more minutes. Serve hot or at room temperature.

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