Doodhi no halvo
Introduction of Doodhi no Halwo
Doodhi no Halwo is a surprisingly delicious and rich dessert made from bottle gourd (doodhi or lauki). It’s a type of pudding where grated bottle gourd is slow-cooked in milk and ghee until it’s soft and the milk has been absorbed. It’s then sweetened with sugar and enriched with mawa (milk solids) and nuts. The end result is a beautiful green, soft, and melt-in-your-mouth halwa.
Watch recipe video about Doodhi no Halwo ( દુધી નો હલવો ) Recipe | Bottle Gourd Pudding: Doodhi ka Halwa recipe without Khoya | Doodhi ka Halwa Banane ki Recipe | Dudhi no Halvo with Milk
Doodhi ka Halwa recipe without Khoya | Doodhi ka Halwa Banane ki Recipe | Dudhi no Halvo with Milk #shorts ✓ Full Recipe ...
Short Video Recipe
Watch recipe video about Doodhi no Halwo ( દુધી નો હલવો ) Recipe | Bottle Gourd Pudding: Doodhi ka Halwa recipe without Khoya | Doodhi ka Halwa Banane ki Recipe | Dudhi no Halvo with Milk
Doodhi ka Halwa recipe without Khoya | Doodhi ka Halwa Banane ki Recipe | Dudhi no Halvo with Milk #shorts ✓ Full Recipe ...
Fun Facts of Doodhi no Halwo
It’s hard to believe this rich dessert is made from a simple vegetable! The mild taste of the bottle gourd absorbs all the flavors of the milk, sugar, and ghee beautifully.
The key is to squeeze out all the excess water from the grated doodhi before you start cooking. This prevents the halwa from becoming watery.
Its Traditional Value of Doodhi no Halwo
This halwa is a classic example of the creativity in Indian cooking, turning a humble vegetable into a festive dessert. It’s often made during fasting periods (vrat), like Navratri or Ekadashi, as it’s considered a ‘farali’ dish. It represents the ability to create rich, celebratory food from simple, pure ingredients.
Why People Love to Eat It of Doodhi no Halwo
People love it for its unique, soft, and slightly chewy texture. The flavor is rich, milky, and sweet, with the fresh taste of the doodhi subtly coming through. It’s a very satisfying dessert that feels both rich and relatively light at the same time. The vibrant green color is also very appealing.
When People Eat It of Doodhi no Halwo
Doodhi no Halwo is a popular dessert for festivals, special occasions, and religious fasting days. It’s also a great winter dessert, best enjoyed warm.
Which Other Dish or Foods Complement of Doodhi no Halwo
This halwa is a complete dessert in itself. It is usually served warm, garnished with slivered almonds and pistachios. It doesn’t need any other accompaniments.
Some Gujarati Desi Language of Doodhi no Halwo
During a fast, one might say, “Faraal maate doodhi no halwo banavyo chhe.” (“I’ve made bottle gourd halwa for the fasting meal.”). When it’s made perfectly, the compliment is, “Halwo ekdam mawo-nakheli mithai jevo laage chhe!” – “The halwa tastes just like a rich, mawa-filled sweet!”
FAQ of Doodhi no Halwo
How do I keep the green color of the halwa?
To retain the nice green color, cook the grated doodhi in ghee for a few minutes before adding the milk. This helps to lock in the color. Also, avoid using an iron pan, which can discolor the halwa.
Can I make it without mawa (khoya)?
Yes, you can. You can use milk powder or just reduce the milk for longer until it’s very thick. However, adding mawa gives it that classic rich, grainy texture.
Doodhi no Halwo
Ingredients
Equipment
Method
- Wash, peel, and grate the bottle gourd. Squeeze out all the excess water from the grated
- gourd. This is a very important step.
- Heat the ghee in a heavy-bottomed kadai on medium heat.
- Add the grated bottle gourd and sauté for 7-10 minutes, until the raw smell disappears
- and it becomes translucent.
- Pour in the milk and bring the mixture to a boil.
- Reduce the heat to low-medium and let it simmer, stirring frequently.
- Cook until the bottle gourd is completely tender and all the milk has been absorbed. This
- will take about 20-25 minutes.
- Add the sugar and mix well. The mixture will become liquidy again as the sugar melts.
- Continue to cook, stirring continuously, until the mixture thickens again.
- Add the crumbled mawa and the cardamom powder.
- Mix vigorously and cook for another 5-7 minutes, until the halwa starts to leave the sides of the pan and the ghee separates slightly.
- Garnish with chopped nuts.
- Serve hot or warm.
Notes
● Squeezing out the water from the grated doodhi is crucial to prevent the halwa from
becoming watery and to reduce cooking time.
● Adding mawa gives the halwa a rich, creamy texture, but you can make it without mawa
by cooking the milk for longer until it thickens considerably.
● A drop of green food colouring can be added for a more vibrant colour, but it’s optional.
