Doodhi Halwa

I have had doodhi halwa at a couple of friends’ places, but have never tried making it at home earlier. This was the first time I tried making doodhi/lauki halwa and it was yummmm!

Can be enjoyed even by those who otherwise don’t like the taste of doodhi.



Doodhi/Lauki (Bottle gourd): 1 small

Milk: 2 cups (I used 2% – low fat milk – You may use whole milk as well)

Sugar: 3 tablespoons (You may vary the sugar-level to your taste)

Chopped cashews: ½ teaspoon

Raisins (kismis): a few

Cardamom (Elaichi) powder: a pinch

Ghee: ½ teaspoon



  1. Wash and peel the doodhi.
  2. Grate the doodhi with a hand grater. The food processor may not give good results and cause a mushy pulp.
  3. In a heavy-bottomed (non-stick) pan, fry the cashews and raisins in the ghee till they are a golden-brown and the raisins puff.
  4. Add the milk to the pan and heat. I add a couple of tablespoons of water with it so that the milk does not stick to the vessel.
  5. When the milk boils, add the grated doodhi. Mix well so that the doodhi is immersed in the milk.
  6. When the mixture comes to a boil, reduce the heat to low and cook with stirring every 5 minutes. Do not cover while cooking, as the milk would boil over.
  7. You would need to cook till most of the milk is absorbed and the mixture is almost dry. This will take about half an hour – but ensure you cook on low heat as the mixture might stick to the vessel if the heat level is increased.
                              Stages of Cooking    

  8. When the doodhi is done, add the sugar and cardamom powder. Cook while stirring constantly.

  9.                          Reduced Mixture

                             With Sugar Added

  10. Now, with the sugar, the mixture will have liquid content again. Keep in mind that all through the halwa has to be cooked on low heat. Cook with stirring every couple of minutes till the mixture is almost dry and comes together in a lump.
  11. Turn off the heat. The halwa is ready to be served and enjoyed!



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