How to Prepare Award-winning Lauki Halwa/Bottle Gourd Halwa
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Ultimate Lauki Halwa/Bottle Gourd Halwa. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lauki Halwa/Bottle Gourd Halwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lauki Halwa/Bottle Gourd Halwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lauki Halwa/Bottle Gourd Halwa is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Lauki Halwa/Bottle Gourd Halwa using 5 ingredients and 6 steps. Here is how you can achieve that.
Classic Indian dessert (gluten free) made with bottle gourd and jaggery, drenched in the richness of ghee and tinged with cardamom powder. It is going to be your favorite to-go dessert.
Ingredients and spices that need to be Prepare to make Lauki Halwa/Bottle Gourd Halwa:
- 2 cups peeled and grated lauki/bottlegourd
- 1/2 cup powdered jaggery (unrefined cane sugar)
- 1/2 teaspoon elaichi powder/cardamom powder
- 6-8 cashew nuts
- 4 tablespoons ghee
Instructions to make Lauki Halwa/Bottle Gourd Halwa
- Peel and grate lauki and place in a pressure pan.
Add about ½ to ¾ cups of water, mix and cook on pressure for about 2 whistles.
- Once the pressure drops, open the pan and cook the bottle gourd on medium high until most of the moisture is gone. If you do not have a pressure pan, just cook the gourd in an open pan until all the moisture evaporates.
Add jaggery and 2 tablespoons of ghee and mix well.
- Cook again on medium high, stirring continuously until the moisture is almost gone; add more ghee if you want a richer halwa.
Once most of the moisture is gone and you get a thick mixture with ghee glistening from the edges of the halwa, stir in cardamom powder and give it a good stir. Remove from heat.
In a small saucepan, heat rest of the ghee and add cashew nuts; fry until light golden brown. Tip this into the halwa and mix well.
- Transfer into serving bowls, garnish with additional cashew nuts and serve hot or cold.
- Choose tender bottle gourds to make halwa. I found a few seeds in the lauki I had. They were tender, so I decided to use them in the halwa to give a different texture to the dessert. If you do not like the seeds or they are hard, you can remove them while grating.
- Adjust the amount of jaggery according to your taste. If you cannot find jaggery, you can add plain white sugar to sweeten this halwa.
For a richer taste, add khoya or grated paneer to the halwa while it is cooking. #cookingwithjaggery
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So that is going to wrap it up for this special food How to Prepare Speedy Lauki Halwa/Bottle Gourd Halwa. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!