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Bottlegourd Halwa

| March 8, 2013 Comment

bottlegourd halwa

Bottlegourd halwa is made with grated bottlegourd (lauki, doodhi, ghiya, sorakaya) and milk and makes a healthy dessert. This is an easy recipe. Although it takes a while to make this dessert, it’s worth it.

This is a different way to use this vegetable. As the cooked bottlegourd is slightly sweet, it’s well-suited for desserts. Bottlegourd can help ease indigestion.

Servings: 6-8
Cooking Time: 45-60 minutes


  • 6 cups grated bottlegourd
  • (1 medium bottlegourd)
  • 3 cups milk (whole milk or low-fat)
  • 7-8 tsp vegetable oil or ghee (clarified butter)
  • 1 1/4 cups sugar
  • 4-5 drops rose water or 1 tsp green cardamom powder
  • almonds slivered, a few
  • raisins, a few
  • cashew nuts, a few


  1. Peel the bottlegourd and and grate it. In a blender, pulse 3 cups of the grated bottlegourd into a coarse paste, and combine with the remaining grated gourd.
  2. In a heavy bottomed pan, heat oil or ghee and add the bottlegourd and sauté for 6-7 minutes on medium heat until lightly aromatic, taking care not to burn it.
  3. Add milk and cook until it’s evaporated, stirring frequently.
  4. Add sugar and cook, stirring constantly, until the bottlegourd halwa starts to pull off from the sides of the pan. Remove from heat.
  5. Stir in the rose water (or cardamom powder).
  6. Serve the bottlegourd halwa warm or chilled, garnished with raisins, cashews and almonds.

Category: Sweets and Desserts, Vegan Sweets and Desserts

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