Halwa is a traditional Indian sweet usually served as a dessert. It is made with either flour, semolina, nuts, vegetables or fruits. Addition of milk, sugar, dried fruits, cardamom powder, saffron, ghee, mawa or khoya enhances and add richness to the halwa. The common vegetables used for making halwa are carrot, beetroot, pumpkin and bottle gourd. Bottle gourd or calabash is also known as lauki in Hindi.
I prepared this halwa with sicilian zucchini from our garden. It is similar in taste, texture and look to a bottle gourd only longer in size. Instead of milk and sugar, I added condensed milk and enriched the halwa with mawa, raisins and nuts. The halwa was perfectly sweet and truly delectable.
As halwa is rich in calories with the addition of sugar and ghee, it is important to monitor portion control and should be eaten rarely.
Bottle gourd has no cholesterol and is rich in vitamins and antioxidants. It aids in digestion and relieves constipation problems. With its high water content, it keeps you hydrated and has a cooling effect on the body. Helps treat urinary tract infections and high blood sugar levels. Low in calories and ideal for those watching their weight.
I prepared this halwa with sicilian zucchini from our garden. It is similar in taste, texture and look to a bottle gourd only longer in size. Instead of milk and sugar, I added condensed milk and enriched the halwa with mawa, raisins and nuts. The halwa was perfectly sweet and truly delectable.
As halwa is rich in calories with the addition of sugar and ghee, it is important to monitor portion control and should be eaten rarely.
Bottle gourd has no cholesterol and is rich in vitamins and antioxidants. It aids in digestion and relieves constipation problems. With its high water content, it keeps you hydrated and has a cooling effect on the body. Helps treat urinary tract infections and high blood sugar levels. Low in calories and ideal for those watching their weight.
Dudhi or Bottle Gourd Halwa
(Serves 6)
Ingredients:
8 cups grated dudhi or bottle gourd
1 can (300 ml) sweetened condensed milk
1 1/2 cups mawa (grated)
1/4 cup melted ghee
5 drops of green colour
1/2 cup raisins
1/2 cup silvered almonds
1/2 cup cashewnuts
1/4 teaspoon cardamom powder
a pinch of salt
Method:
Take a clean tea towel, add the grated dudhi and squeeze out the water.
On medium heat, in a deep wide thick bottomed pan, add the dudhi along with condensed milk. The vegetable will start to release its moisture and begin to soften. Stir continuously and do not step away from the stove. It takes around 45 minutes to 1 hour for the mixture to thicken.
Halfway through the cooking process, add mawa, food colour, salt and stir well. Towards the end, add raisins, nuts, cardamom powder and ghee. When mixture leaves the sides of the pan and comes to the centre, the halwa is ready. Serve warm or at room temperature.
Note:
(Serves 6)
Ingredients:
8 cups grated dudhi or bottle gourd
1 can (300 ml) sweetened condensed milk
1 1/2 cups mawa (grated)
1/4 cup melted ghee
5 drops of green colour
1/2 cup raisins
1/2 cup silvered almonds
1/2 cup cashewnuts
1/4 teaspoon cardamom powder
a pinch of salt
Method:
Take a clean tea towel, add the grated dudhi and squeeze out the water.
On medium heat, in a deep wide thick bottomed pan, add the dudhi along with condensed milk. The vegetable will start to release its moisture and begin to soften. Stir continuously and do not step away from the stove. It takes around 45 minutes to 1 hour for the mixture to thicken.
Halfway through the cooking process, add mawa, food colour, salt and stir well. Towards the end, add raisins, nuts, cardamom powder and ghee. When mixture leaves the sides of the pan and comes to the centre, the halwa is ready. Serve warm or at room temperature.
Note:
- Add nuts according to your preference.
- Food colour is also optional.
- Grate dudhi with a box grater or pulse the pieces in a food processor.
- Mawa was ground to fine crumbs in the food processor.
- Halwa was prepared with the sicilian zucchini from our garden (picture below).
