LAUKI HALWA | DUDHI HALWA | BOTTLE GOURD HALWA

Cuisine: North India

INGREDIENTS:

Bottle gourd – 2 kg

Raw papaya – 500g

Jaggery – 6 cups

Coconut oil – 10 tablespoons

Crushed green cardamom – 2

Cashew nuts – ½ cup

Salt – a pinch

Coconut milk – 3 teaspoons

Nutmeg powder – ¼ teaspoon

Saffron – 3 strands

METHOD:

1. Peel the bottle gourd and cut it into small, holdable pieces.

2. Grate the pieces and place the grated bottle gourd in a colander. Leave it for 30 minutes without squeezing.

3. After 30 minutes, lightly press the grated bottle gourd in the colander to remove some of the excess water.

4. Peel the raw papaya, remove the seeds and grate it.

5. Heat a heavy-bottomed vessel and add 1 tablespoon of oil. Add the grated papaya and sauté for 5 minutes.

6. Then add the grated bottle gourd and cook for at least 45 minutes. The vegetables will release water and cook in their own juices until soft.

7. Continue cooking until all the water evaporates and the mixture becomes thick and slightly drier.

8. At this stage, add the jaggery and cook until the mixture becomes thick and dry. This may take around 30 minutes. Add 1 tablespoon of oil at intervals while cooking.

9. Meanwhile, heat 1 tablespoon of oil in a pan and fry the cashews until golden brown. Remove and set aside.

10. Heat the coconut milk and add the nutmeg powder and saffron strands. Allow the milk to infuse with the flavours.

11. Once the halwa has thickened, add salt, the saffron-infused milk, cardamom and fried cashews. Mix well and turn off the stove.

12. Serve warm or allow it to cool before serving.