लौकी का हलवा (Lauki ka Halwa) – Shab-e-Barat Special

Step 1: Prepare the Bottle Gourd

Take 1 kg of bottle gourd. Peel the skin thoroughly using a peeler. Wash the peeled bottle gourds well before proceeding.

Step 2: Remove Seeds and Grate

Cut the peeled bottle gourds lengthwise. Carefully scoop out and discard the seeds and the soft inner pulp using a knife. Grate the bottle gourd using a medium-sized grater. Ensure it's not too fine or too coarse.

Step 3: Squeeze Excess Water

Take small portions of the grated bottle gourd in your hands and squeeze out as much excess water as possible. This step is crucial to prevent a watery halwa and reduce cooking time. Discard the extracted water.

Step 4: Sauté Bottle Gourd

Heat a kadhai (wok) on medium flame. Add 1 tablespoon of ghee. Once the ghee is hot, add 2-3 green cardamom pods. Immediately add the squeezed grated bottle gourd to the kadhai. Sauté for 5-7 minutes until the raw smell disappears and any remaining moisture evaporates.

Step 5: Cook in Milk

Pour in 400g of full-fat milk. Mix well with the bottle gourd. Cover the kadhai and cook on medium flame for 5-6 minutes, allowing the bottle gourd to soften and absorb the milk. Ensure the milk doesn't boil over.

Step 6: Add Sugar and Color

Remove the lid. Most of the milk should have evaporated, and the bottle gourd should be tender. Add 100g of sugar (adjust to your taste). Mix thoroughly. The sugar will release more water. Add green food color (optional, to achieve a vibrant green hue) and mix until the color is evenly distributed.

Step 7: Incorporate Cream and Ghee

Add 1 large spoon of fresh cream (malai) or khoya to the halwa. Mix it in completely. Then, add another 1 tablespoon of ghee and mix well until the ghee is fully incorporated and the halwa starts to leave the sides of the pan.

Step 8: Add Dry Fruits and Serve

Add half of your preferred mixed dry fruits (almonds, pistachios, raisins, grated coconut) to the halwa and mix. Cook for another 1-2 minutes until the halwa thickens. Turn off the flame. Serve the hot Lauki ka Halwa in a plate and garnish with the remaining dry fruits and some extra khoya if desired.

• Ensure to remove all seeds from the bottle gourd to prevent a 'vegetable-like' taste and reduce cooking time.

• Do not wash the grated bottle gourd after squeezing out the water to retain its flavor.

• Adjust sugar quantity according to your preference.

• Green food color is optional but enhances the visual appeal of the halwa.

• Use khoya instead of fresh cream for a richer taste.

• Experiment with different dry fruits like cashews or walnuts.