Konkan Dudhi Halwa | Lauki ka halwa

Konkan Dudhi Halwa or Lauki ka halwa recipe with step by step photos. Konkan Dudhi halwa is a sweet dessert prepared using bottlegourd, milk, sugar, ghee, cashewnuts and flavoured with a dash of cardamom powder. This is a simple dessert and can be prepared by beginners also. Bottlegourd or dudhi is simmered in milk that yields a delectable halwa. This halwa is eaten during fasting especially during Navratri and Ekadashi.

Bottlegourd is also known as Konkan Dudhi in Konkani, Dudhi in Marathi, Lauki or Ghiya in Hindi, Sorakaya / Anapakaya in Telugu. There are many ways you can prepare this halwa.

1. Using full-fat milk – this is the traditional method of preparing halwa. This recipe uses this method.
2. Using khava/khoya
3. Using condensed milk.

Preparing this halwa takes time as the milk has to be evaporated by stirring frequently, so I always prepare it simultaneously whilst I am cooking in the kitchen. This halwa is similar to carrot halwa.

Check out my Gajar ka Halwa/Carrot Halwa receipe.

Tips to prepare konkan dudhi halwa

1. Always buy fresh bottlegourd for halwa and consume it within a week.
2. Check for bitterness of dudhi. Bitter or sour dudhi can be poisonous and harmful for health.
3. Preferably use high-fat/full cream milk. This not only makes the halwa creamier but also prevents curdling of milk.
4. However, if the milk does curdle keep cooking on low heat. The taste will not alter, only you will get granules of milk solids in the halwa.
5. Once you grate the bottlegourd, prepare the halwa immediately as it gets oxidised and turns black when it comes in contact with the air.
6. You can refrigerate this halwa for a week, however I would not recommend doing so. Tastes best when fresh but if you do refrigerate, reheat before serving.

How to make bottlegourd halwa?

1. Rinse the bottlegourd and cut it into two. Peel it. If the seeds are hard then you will have to cut it into quarters and remove them. If the seeds are tender (they will be soft and white in colour) then you need not remove them. Grate it.

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2. Heat ghee in a heavy-bottomed kadhai or pan. Add the grated bottlegourd and mix well. Sauté the grated bottlegourd on medium-low flame until it becomes soft.

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3. Once the bottlegourd becomes soft, add milk and mix well.

4. Keep cooking on medium flame till all the milk evaporates. Keep stirring in between to prevent the mixture from burning at the base.

5. Once the milk almost evaporates add sugar and cashewnuts. Once you add sugar the mixture again becomes watery. Keep cooking further till the mixture dries up and ghee is released from the sides of the pan.

6. Add cardamom powder and a tablespoon of ghee.

7. Mix well and switch off the gas. Serve hot.