Lauki halwa is a delicious halwa that is made with bottle gourd. You don't need to wait for a special occasion to enjoy the sweet and creamy dudhi halwa (lauki ka halwa), as you can make it at home quickly and easily without any special cooking abilities. The use of condensed milk and a substantial amount of dry fruits give this recipe a rich, creamy texture, while cardamom and ghee give it an unmistakably delicious flavour. It is a perfect dessert for the holy Sawan month. It is delicious and highly nutritious because lauki (bottle gourd)is quite beneficial for humans. Halwa is derived from the Arabic word "hulw" which means sweet and is said to have entered the English language between 1840 and 1850. According to historian and novelist Abdul Halim Sharar's book "Guzishta Lucknow," halwa originated in Arabic-speaking countries and was brought to India via Persia. Date paste and milk were used to make this traditional Middle Eastern treat. According to Colleen Taylor Sen's book "Feasts and Fasts," the Halwa appeared in India between the early 13th and the middle of the 16th century, under the Delhi Sultanate. According to research by food historians, Muhammad ibn al-asan Ibn al-"Kitab Karm's al-Tabikh" (The Book of Dishes), a 13th-century Arabic manuscript, contains the first recorded recipe for halwa.
1. Lauki facilitates hydration
2. Lauki has low levels of saturated fat and cholesterol. This summer vegetable contains iron, magnesium, vitamins B, C, A, and K, as well as vitamin E.
3. Salt, potassium, significant minerals, and trace elements are also present, all of which aid to lower the incidence of heart issues including hypertension.
4. Lauki scores well in
5. Dietary fibre and water aid in better digestion, relieve constipation and lessen gas and acidity.
Lauki halwa/ Instagram- arshamakhan6
Ingredients
1. 2½ cups bottle gourd/lauki
2. 1 cup (250 ml) Full Fat Milk
3. 3 tablespoons Condensed Milk
4. 2 tablespoons Ghee (clarified butter)
5. 3 tablespoons Sugar
6. 10 Cashew Nuts, chopped
7. 10 Almonds, chopped
8. 15 Raisins
9. 1/4 teaspoon Cardamom Powder
Method
1. Peel the lauki then wash it under running water before grating. After that, grate it completely, discarding the seedy centre. Completely squeeze all the water out of the grated lauki.
2. Heat some Ghee in a pan using a medium flame. Add the grated lauki to it.
3. While stirring continually, sauté it for 3–4 minutes.
4. Add condensed milk and milk to it, and bring it to a boil.
5. Reduce flame to low once it begins to boil, then simmer until virtually all of the milk has been absorbed. It'll take roughly 10 to 15 minutes. To avoid sticking, stir in between times. Add diced almonds, raisins, and cashews to it.
6. Cook, stirring frequently, for about 3 to 4 minutes, or until nearly all the moisture has evaporated and the mixture has thickened.
7. After switching off the flame, garnish it with some cardamom powder.
8. Delicious Lauki halwa is ready to be served.
