Lauki Halwa Recipe

A gourd pudding or milk pudding made by mixing grated gourd with cooked milk, mawa and dry fruits becomes very easy, you can make it for a party or if you like to eat some good dessert then eat this pudding Can.

Ingredients for Lauki Halwa

• Gourd – 1 kg
• Sugar – 1.5 cups (300 grams)
• Mawa – 1 cup (250 grams)
• Full cream milk – 1 cup
• Ghee – 1/4 cup (50 grams)
• Cashew – 15
• Almonds – 15
• Cardamom – 6-7

How to make Lauki Halwa

To make pudding, wash the gourd. Peel and cut the stem. Cut the bottle gourd into 3-4 inch pieces and grate it all around, remove the soft part and seeds in the middle.

Cut cashews and almonds into small pieces and peel cardamom and make powder of its seeds. 

Heat the pan on the gas, and put the gourd in the pan to cook and add milk and mix it well. Cover the pan and let the gourd cook for 3-4 minutes on low heat.

Check the gourd. The gourd light must have softened. If milk is visible in the gourd, then cook the gourd by stirring it for 1-2 minutes, until the milk is over.

When the milk in the gourd is finished, add sugar to the gourd and mix. Cook it until the sugar completely dissolves in the Halwa and its juice is finished, stir the Halwa by stirring it every 1 minute so that it does not stick to the bottom of the pan.

Now fry the mawa in another pan and prepare it. For this put crumbled mawa in the pan. Keep the gas low and medium, and cook it while stirring the mawa continuously until it changes color slightly.

After changing the color of mawa and ghee comes out of it, fry the mawa is ready, take it out in a bowl.

When there is very little juice left in the bottle gourd, add ghee and fry it well for 2-3 minutes while stirring continuously. After frying the gourd, add roasted mawa, chopped cashews, almonds and cardamom powder, cook the halwa after mixing it well for 1-2 minutes.

Stir the Halwa and cook it for 3-4 minutes on low flame. Halwa is ready. Take out the Halwa in a bowl and garnish with chopped cashews and almonds. Hot pudding gourd pudding is ready. Serve and eat it when you want.

• While making the pudding, keep stirring it continuously, so that your pudding does not burn by sticking to it.
• Keep the halwa in the fridge when it cools down completely and for 1 week when you feel like remove it from the fridge and eat it.
• Before making gourd pudding, make sure to test the gourd once, because sometimes the gourd gets bitter. Which can make your pudding bitter.
• For 4 members
• Time 50 minutes