Bottle Gourd Halwa
The other day I made bottle gourd-dal sabzi, and my daughter refused to eat it saying she hates bottle gourd. Today I made some halwa and after she finished the 2nd bowl, I told her that the halwa was made from bottle gourd, and she just didn’t believe me. Actually I too didn’t believe it when my friend told me that she makes halwa with bottle gourd, until I ate it from her house. I got the recipe from her and made it today. You can try it too, it tastes really good.
Recipe for bottle gourd halwa
- Bottle gourd: ¼ kg
- Sugar: 1 cup
- Milk: 1 cup
- Ghee: 1 cup
- Khoa: 100 Gms
- Saffron: a pinch
- Cardamom powder: ¼ tsp
- Cashew nuts: 50 Gms
- Raisins: 25 Gms
- Almonds: 10
- First we have to prepare the bottle gourd. Was and peel the skin of the bottle gourds and use a grater and grate the vegetable.
- Now you have to make khoa. Khoa is nothing but milk cheese, made by reducing the quantity of whole milk. Although you can buy ready-made khoa in departmental stores, there is nothing like adding fresh khoa, than store bought ones because it is healthier and enhances the taste of the halwa, though off-course it is really time consuming. To make fresh khoa, take 1 liter of milk in a heavy bottom non-stick pan and bring to boil. Once it starts boiling, reduce the flame to medium-low and continue boiling, stirring every 2-3 minutes until the milk thickens. Khoa is ready. Allow to cool and use. The whole process can take about 1 ½ to 2 hours. Khoa can be refrigerated for 3-4 days.
- Mix the saffron in 1 tbsp of milk and keep aside.
- Finely cut the almond into strips.
- Heat 1 tbsp of ghee in a non-stick pan. Add the raisins and saute for 2-3 seconds. Then add the cashew nuts and saute till they turn brown. Keep aside.
- Heat 4 tbsp of ghee in the same non-stick pan.
- Add the grated bottle gourd and saute for a few minutes till the raw smell disappears.
- Add the milk and cook on a medium flame, stirring continuously.
- Allow the bottle gourd to get cooked in the milk.
- When the milk evaporates, add the sugar and keep on stirring and cook for 5-6 minutes.
- Add the khoa, ½ of the ghee and the saffron milk and keep stirring.
- The halwa will thicken and become a mass and leave the sides of the pan. Now add the remaining ghee and cardamom powder and stir for another 2-3 minutes.
- Add the fried cashew, raisins and almonds and switch off the flame. Bottle gourd halwa is ready.
- You can serve it as a dessert hot or warm or refrigerate it and serve it cool.
If you can’t make khoa or can’t find it n the store, don’t worry, just buy a tin of condensed milk and add one cup to the halwa. And remember, condensed milk is extremely sweet, so reduce the quantity of sugar to 2 tbsp in the halwa.