How to make Doodhi Halwa -

Bottle gourd halwa

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Bottle gourd, Ghee (घी)

Cuisine : Maharashtrian

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Doodhi Halwa checkout Lauki Kheer, Doodhi ni Kheer, Gil-E-Firdaus, Bottle Gourd Pancakes with Rabdi . You can also find more Desserts recipes like Chocolate Flan Guava Kheer Baked Stuffed Apples Caramel and Nut Tart

Doodhi Halwa

Doodhi Halwa Recipe Card


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. 

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Doodhi Halwa Recipe

  • Bottle gourd 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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.