Bottle gourd/lauki called by many names this is a very versatile vegetable. In India it's used in savory and sweet dishes. A favorite in my home where we like both sweet and savory dishes.
In halwas our choice differs he loves doodhi and I love gajar halwa. I normally tend to make gajar halwa and had never tried it with doodhi.
The style of making the two halwas differ in the use of milk whereas carrots I make with double quantity milk in case of doodhi there is a chance of milk curdling so very little is used. Khoya is added to give it a rich texture to compensate for less milk being used.
Adding nuts is optional. I love to load my halwas with nuts as I feel it enhanced the taste.
Now for the very simple and quick recipe
Ingredients
Doodhi 2 cups
Sugar 1/2 cup
Milk 1/2 cup
Khoya one cup
Mixed nuts 2 tbsp
Cardamom powder 1 tsp
Edible camphor a small pinch (optional)
Ghee 1 tbsp
Green color a small pinch (optional)
Method
1. Grate the doodhi and squeeze out the liquid. Don't keep in the open for too long as it starts to darken.
2. In a pan add ghee and put the doodhi. Saute well. You will start seeing the doodhi cooking already.
3. Add the milk and mix well. Let this cook, do keep stirring in between.
4. Once the milk is absorbed add the sugar, stir well. The dish will get watery and then cook well to absorb all the liquid. At this stage add half the khoya and nuts. This will cook along well.
5. Once all liquid is dried and dish looks complete add the cardamom powder, remaining khoya and nuts giving a final stir.
6. Serve it hot or refrigerate and serve it cold.
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