Dudhi Halwa Recipe

Dudhi halwa is one of those comfort desserts that instantly transports me back to my grandmother’s kitchen, where the scent of cardamom and saffron was enough to make any day feel special. There’s something incredibly satisfying about watching the grated bottle gourd transform as it absorbs the milk and sugar, becoming this rich, flavorful pudding that’s perfect for any occasion.

Dudhi Halwa is a lovely dessert that brings together the best of both worlds. On the one hand, it is made with a wonderfully light main ingredient: bottle gourd, which is a type of squash.

When you grate it and pair it with a few secret ingredients (which I will divulge below), it makes a dessert that is delightfully rich yet somehow not so cloyingly sweet as other Indian halwas. Halwa can be made with all sorts of ingredients, and my friend Nirali has made a lovely Semiya (vermicelli) Halwa as well as Veggie Halwa (that’s right, veggie halwa!).

But in my world, Dudhi Halwa reigns supreme.

Dudhi Halwa Recipe Ingredients

• Grated dudhi (bottle gourd): Low in calories, high in fiber, aids digestion.
• Ghee: Rich in healthy fats, enhances flavor and aroma.
• Full-fat milk: Adds creaminess, provides calcium and protein.
• Sugar: Sweetens the halwa, provides carbohydrates.
• Cardamom powder: Aromatic spice, enhances flavor, aids digestion.
• Cashew nuts: Adds crunch, source of healthy fats and protein.
• Almonds: Adds texture, rich in vitamin E and healthy fats.
• Pistachios: Nutrient-dense, provides protein and fiber, adds crunch.
• Saffron strands: Optional, provides color and unique aroma.

Dudhi Halwa Recipe Ingredient Quantities

• 2 cups grated dudhi (bottle gourd)
• 4 tablespoons ghee
• 1 cup full-fat milk
• 3/4 cup sugar
• 1/4 teaspoon cardamom powder
• 10-12 cashew nuts, chopped
• 10-12 almonds, chopped
• 8-10 pistachios, chopped
• 1 pinch saffron strands (optional)

How to Make this Dudhi Halwa Recipe

1. In a heavy-bottomed pan, heat medium 2 tablespoons of ghee. Add the chopped cashew nuts, almonds, and pistachios, and sauté until golden brown. Remove and set aside for garnishing.

2. In the identical saucepan, put the rest of the ghee, and when it is hot, add the dudhi (bottlegourd), which you have grated, and sauté it for about 5 to 7 minutes. You want it soft, and you want it to smell good. If it doesn’t smell good, keep it on the heat until it does.

3. Add full-fat milk and mix it thoroughly with the dudhi. Let it cook over medium heat while you stir it now and then. You want it to absorb the milk completely and thicken into a pudding-like consistency. This should take 10 to 12 minutes.

4. Mix the sugar very well in the pan. Cook slowly, and stir only when necessary. When the sugar is completely melted and the sugar water has reached a light syrup state (thin, but with some body to it), you can add the melted butter back to the pan.

5. Dust the cardamom powder over the mixture. Stir it in to combine, and let it cook for another 3 to 4 minutes.

6. When using saffron, add just a pinch of saffron strands to the halwa. This will give it an enhanced flavor and color.

7. Maintain low heat, and continue to cook the halwa, stirring frequently, until it achieves the desired thickness and begins to pull away from the sides of the pan.

8. When finished, take off the heat and move the halwa to a dish for serving.

9. The halwa should be garnished with the nuts that have been sautéed.

10. Enjoy the delightful flavors of this traditional dessert, served warm or at room temperature.

Dudhi Halwa Recipe Equipment Needed

1. Heavy-bottomed pan or saucepan
2. Grater
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cups
6. Small bowl or dish (for setting aside nuts)
7. Serving dish or plate

FAQ

• What is Dudhi Halwa?Bottle Gourd Halwa is a time-honored Indian sweet dish. It is made from gourd, grated, and simmered with milk, sugar, and ghee until rich and thickened. Cardamom and nuts lend a special flavor and texture to this delicately sweet dish.
• Can I use skim milk instead of full-fat milk?It is suggested that you use whole milk for the richest and creamiest texture, but you could use skimmed milk instead. If you do, your halwa may not be as creamy.
• Is it necessary to add saffron strands?The strands of saffron are not necessary and are added mostly for color and an extra layer of flavor. If you don’t have saffron, leave it out.
• Can I substitute the nuts in the recipe?Certainly, you may substitute other nuts such as walnuts or pecans, but be sure to chop and roast them for an appropriate texture and flavor.
• How do I know when the halwa is done?When it reaches a thick consistency and ghee begins to separate from the mixture, the halwa is done. It should not be runny.
• Can I make this recipe vegan?Indeed, you can replace ghee with coconut oil and use almond or cashew milk in place of full-fat milk. Adjust the sugar to your liking.
• How long can I store Dudhi Halwa?Dudhi Halwa can be kept in a refrigerator for a week. Just place it in an airtight container. Before serving, warm the halwa gently.

Dudhi Halwa Recipe Substitutions and Variations

You can use unsalted butter or coconut oil instead of ghee.
When full-fat milk is not an option, you can substitute with almond milk or coconut milk.
To make it a bit healthier, swap out the sugar and use honey (not too much, use what’s been known for ages as a very healthy option) or jaggery.
Walnuts or pecans can take the place of cashew nuts.
If you cannot find almonds, you can substitute hazelnuts or macadamia nuts.

Pro Tips

1. Grating Technique Use a fine grater for the dudhi to ensure it cooks evenly and blends seamlessly into the halwa, contributing to a smoother texture.

2. Milk Absorption Stir the mixture consistently during the milk absorption phase to prevent the dudhi from sticking to the bottom of the pan, which ensures the halwa doesn’t burn and maintains a creamy consistency.

3. Sugar Addition Gradually add the sugar to the dudhi-milk mixture while stirring continuously. This helps the sugar dissolve evenly and prevents the formation of clumps, leading to a uniform sweetness throughout the halwa.

4. Flavor Enhancement Lightly crush the saffron strands with your fingers before adding them. This will release more of their color and aroma, enhancing the visual appeal and flavor of the dessert.

5. Nut Roasting Consider roasting the nuts separately to a slightly deeper golden color before adding them to the halwa. This will intensify their flavor and add a satisfying crunch to the final dish.