By Aditi Saraswat
November 17, 2025
Ghiya or lauki ka halwa is a comforting North Indian dessert prepared by blending grated bottle gourd, milk, ghee, and some chopped nuts. It is light and it’s perfect for festive occasions or for winter evenings when you desire something warm and sweet.
2 cups grated ghiya / lauki 2 tbsp ghee 2 cups full-fat milk ¼–⅓ cup sugar (as per the taste) ¼ tsp green cardamom powder 8–10 chopped cashews 8–10 sliced almonds 1 tbsp raisins 1–2 tbsp khoya/mawa (optional)
Peel, remove the seed and grate the lauki or ghiya. Squeeze lightly to remove the extra water.
In a pan, heat 2 tbsp ghee and add the grated ghiya and cook on a medium flame for about 6–8 minutes till the raw smell subsides and colour turns pale.
In the same pan, pour 2 cups of milk and mix it well. Cook on medium-low flame, stirring occasionally, till ghiya turns soft and milk gets a thick consistency.
Add around ¼–⅓ cup sugar and cook while stirring continuously, until the sugar dissolves and the halwa begins to thicken.
Mix in 1–2 tbsp crumbled khoya and ¼ tsp cardamom powder. Cook for another 2–3 minutes to get a rich, fragrant halwa base.
In a little ghee, roast the chopped cashews, almonds, and raisins and garnish them onto the halwa and serve warm.