Gujarati Dudhi Halwa Bottle Gourd Sweet Simple

Method

1. 1

   Prepare the bottle gourd: Peel the bottle gourd and remove the seedy centre. Grate on the coarse side of a grater. The gourd releases a lot of water — press lightly to remove obvious excess but do not squeeze completely dry.

2. 2

   Heat ghee: Heat 2 tbsp ghee in a wide, heavy pan.

3. 3

   Add grated gourd: Add the grated gourd. Stir immediately. It will sizzle as the water hits the hot ghee.

4. 4

   Cook until water evaporates: Cook on medium heat stirring every 2 minutes for 10 to 12 minutes until all the released water from the gourd has completely evaporated and the gourd is dry and beginning to look slightly golden.

5. 5

   Add milk: Add 2 cups full-fat milk. Stir. The milk will immediately begin to sizzle and blend with the cooked gourd.

6. 6

   Cook until milk is absorbed: Cook on medium heat, stirring every 2 to 3 minutes, for 15 to 18 minutes until all the milk has been absorbed by the gourd and the halwa is thick.

7. 7

   Add sugar: Add sugar. Stir. The sugar dissolves and the halwa becomes briefly wetter then dries again.

8. 8

   Cook 5 more minutes: Cook stirring after adding sugar for 5 minutes until the halwa is once again thick and pulling away from the pan sides.

9. 9

   Add saffron and cardamom: Add saffron milk and cardamom. Stir.

10. 10

    Serve warm: Garnish with fried cashews. Serve warm.

11. 11

    Note: Dudhi Halwa (dudhi = bottle gourd in Gujarati/Marathi) is one of the lighter halwas of Indian cooking — bottle gourd is 95% water so the halwa requires significantly less ghee than carrot or moong dal halwa. In Gujarat, bottle gourd grows abundantly in home gardens and on farms — it is considered an essential cooling vegetable in summer and Ayurveda considers it a health-promoting, easily digestible vegetable. The halwa made from it is considered appropriate as a light sweet for those on restricted diets.