Doodhi halwa - lauki ka halwa is bottle gourd pudding recipe. It is a popular and easy Indian
sweet - dessert.
Doodhi halva can be served as a dessert, snack or as a sweet dish with a main meal.
It is one of the favorite Festival Foods.
It is a simple recipe. You can make Doodhi halva in advance and keep in the fridge for more than a week.
It can be served hot or cold. It has a lovely color and tastes great too.
Khoa or condensed milk or homemade full cream is optional but adding that makes the halwa richer and yummy.
If you are adding sweet khoa or condensed milk, adjust the sugar quantity accordingly.
I prefer to make this lauki ka halwa as it is a vegetable based sweet recipe. I usually add fresh homemade cream
to Doodhi halva.
Doodhi halva is ready to serve.
Serve it hot or at room temperature or
cold as you like. You may put it in fridge for
cooling and serve chilled.
You may fry cashew nuts in ghee if you wish or add them without frying.
You may add more condensed milk or khoa or fresh homemade cream to make it richer.
You may roast khoa separately before adding to the doodhi mixture.
I usually start collecting fresh cream a few days before any festival and store in in the freezer. Then I use it in carrot halwa, beetroot halwa or this doodhi halwa. I also use it to top curries that my family likes, such as palak paneer.
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