Скачать или смотреть Lauki ka halwa | Bottle gourd Halwa | dudhi halwa recipe | Neelo's kitchen

Lauki ka halwa | Bottle gourd Halwa | dudhi halwa recipe | Neelo's kitchen
‪@neeloskitchen6386‬
The best homemade lauki halwa you’ll ever taste! This lauki halwa is rich, creamy with perfectly moist, tender, sweet bottle gourd shreds, they’re deliciously sweet and flavoured with cardamom powder.
Halwa is the most popular dessert in Pakistan. There are many different varieties of halwa are made. They are made using flour or grain or lentils or fruits or vegetables. Yes, there is a countless number of different halwas. Among all the halwa, carrot halwa and suji halwa is the most popular one.
It is an evergreen halwa that people love to have. A treat to your sweet tooth served at the time of family gatherings.

#neeloskitchen #laukihalwa #dudhihalwarecipe

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Ingredients:

Bottle gourd / Lauki 250g
Fresh Milk 1 cup
Milk powder 1/2 cup
Sugar 1/2 cup or to taste
Cardamom powder 1/4 tsp
kewra water 1 tsp
Ghee Clarified butter 3 tbsp
1/8 tsp green food colour (optional)
Almonds, pistachio, and silver leaf for garnishing

Tips & Tricks to make best halwa:

If making halwa in larger quantity then use a food processor to grate it which makes the job very easy.
If you want a more rich taste and texture then add ¼ cup khoya before adding sugar.
Use ricotta cheese or khoya instead of dry milk powder. This will make the halwa more creamy.
Grate the lauki leaving behind the seeds. else dudhi halwa doesn’t taste good.
To Reduce the cooking time, add condensed milk instead of sugar.
additionally, keep stirring lauki halwa and cook on low to medium flame else there are chances to burn from bottom.
Lauki ka halwa taste great when prepared with ghee and served hot.
Always choose young & Fresh Lauki otherwise it taste bitter.
Use lauki which has a neutral taste. It can be bland, but should not be sour or bitter. A sour or tangy-tasting bottle gourd will also curdle the milk. Always avoid lauki which tastes bitter as it is poisonous and dangerous for the body.
Use a heavy kadai or pan, so that the halwa gets cooked uniformly and do not brown or burn from the bottom.