If you’re craving a traditional Indian dessert that’s both refreshing and indulgent, look no further than this homemade Dudhi Halwa (also known as Lauki Halwa). Made with grated bottle gourd simmered in milk, sweetened just right, and enriched with ghee, this halwa is the perfect balance of texture, flavor, and aroma. Every spoonful is soft, moist, and delicately sweet with a hint of cardamom that elevates the dish to a festive level.
Dudhi (or lauki), often underrated as a bland vegetable, transforms beautifully in this dessert into something irresistible. The slow cooking allows the gourd to absorb the richness of milk and ghee, creating a melt-in-the-mouth texture. The result is a luscious halwa with a natural green tint and a subtle aroma that is simply irresistible.
Flavored with cardamom powder, garnished with slivered almonds and pistachios, and cooked to perfection, this halwa is a true celebration of Indian tradition. It’s especially delightful during summer when lauki is in season and can be served warm or chilled depending on your preference.
Whether you’re making it for a festival, a family gathering, or just to satisfy a sweet craving, this dudhi halwa recipe will not disappoint. It’s a great way to add a healthy twist to your dessert plate without compromising on indulgence.
Serve it as a dessert after meals, or enjoy it during fasting (vrat) days—either way, this rich, creamy, and aromatic bottle gourd halwa will surely become a favorite in your home. Give it a try and experience the joy of making a classic Indian sweet from scratch!
My Version Of Dudhi Halwa!
Being Gujarati, we affectionately refer to this sweet as “Dudhi No Halvo” in our home. It’s one of those comforting sweets that instantly brings back memories of festivals, family gatherings, and mom’s kitchen filled with the aroma of ghee and cardamom.
Dudhi Halwa, or Lauki Halwa, is a classic Indian dessert prepared using bottle gourd, milk, ghee, and sugar. It’s slow-cooked until the gourd becomes soft and the milk is absorbed, creating a rich, creamy texture. Traditionally, khoya (mawa) is added to enhance the richness, but I’ve found a more accessible and healthier alternative—almond flour.
Since fresh khoya is not easily available in the U.S., and frozen khoya doesn’t always taste the same, I prefer using almond flour. It not only gives a nutty depth and rich texture but also adds to the nutrition profile. I use this same swap in my carrot halwa, and it turns out equally delicious every time. Almond flour blends smoothly with milk and ghee, offering a rich, grainy texture similar to khoya, without losing out on flavor.
Another thing you’ll notice is the color. The halwa you get at traditional sweet shops (halwais) is often a vibrant green, thanks to added artificial food coloring. However, I try to keep my cooking as natural as possible, so I don’t use any food color here. The soft, natural green color from the lauki is fresh and appealing on its own—no need for artificial coloring.
This version of dudhi halwa is not only authentic in taste but also made with simple, real ingredients that are easy to find—no shortcuts, no preservatives, just pure homemade goodness in every bite.
Lauki Halwa For Vrat (Hindu Fasting):
Dudhi Halwa is often prepared during religious fasts like Navratri, Ekadashi, or other vrat (upvas) days. Since bottle gourd is considered light and sattvic, it is widely accepted in many households as suitable for fasting meals. The ingredients used—like ghee, milk, sugar, and cardamom—are also generally allowed during vrat, making this halwa a popular fasting dessert.
However, food customs during vrat can vary significantly from family to family and region to region. While many people consume lauki (bottle gourd) as part of their fasting meals, some families, including mine, avoid this particular vegetable altogether during any kind of fast. These traditions are often based on generational practices, spiritual beliefs, or regional customs passed down through elders.
For this reason, it’s always a good idea to check with the elders in your home or follow your specific family’s fasting rules before including lauki halwa in your vrat thali. What’s considered acceptable in one household may not be allowed in another, even if the recipe itself uses ingredients that are technically allowed for fasting.
So, if you’re planning to prepare Dudhi Halwa during Navratri, Ekadashi, or any other religious fast, take a moment to ensure it aligns with your family’s traditions. This way, you can enjoy the dessert without compromising on the spiritual intent of the vrat.
Ingredient Notes:
- Bottle Gourd (commonly known as Lauki, Dudhi, Doodhi, Ghiya, or Opo Squash): When selecting bottle gourd, go for long, slender gourds with a smooth, light green skin. Choose bottle gourds that are free from blemishes, cracks, or sap leaks, as these signs may indicate bitterness or overripeness. A fresh lauki should be firm to touch, slightly tender, and contain very few seeds inside. Skip the short, thick ones often found in Indian or Asian markets, as they tend to have more seeds and less flavor.
- Milk: Use full-fat whole milk for best results. It lends richness and body to the halwa, helping to create a creamy, luxurious texture that perfectly complements the grated lauki.
- Sugar: Standard white granulated sugar is used in this recipe. Adjust the quantity based on the natural sweetness of the bottle gourd and your personal taste preference.
- Ghee (Clarified Butter): For an authentic flavor, opt for homemade ghee if possible. It adds a rich aroma and a subtle nutty flavor to the halwa. Good-quality store-bought ghee can also be used.
- Almond Flour: I prefer using blanched almond flour as a substitute for khoya or mawa, especially when fresh mawa isn’t easily accessible. Almond flour replicates mawa’s richness while adding a mild nutty flavor. Brands like Costco’s work well, or use khoya in the same quantity if available.
- Nuts: Mix in chopped almonds and cashews for crunch. Pistachios or golden raisins can be added for extra richness and flavor.
- Cardamom Powder: Use freshly ground green cardamom seeds to infuse the halwa with a warm, aromatic flavor that perfectly complements the sweetness.
Step By Step With Tips
1) Prepare the Lauki (Bottle Gourd)
- Peel the Skin: Start by thoroughly washing the lauki and peeling off the outer skin using a vegetable peeler.
- Check for Bitterness: Cut a small slice and taste it. If the lauki tastes bitter, discard it right away—it’s not suitable for halwa and can ruin the dish.
- Remove Seeds (if needed): Slice the gourd lengthwise and inspect the center. If the seeds are large or tough, scoop them out. For younger, tender bottle gourds, this step might not be necessary.
- Grate the Gourd: Use the large side of a box grater or a food processor to grate the lauki. The food processor makes the task quicker and saves time, especially if you’re preparing a large batch.
2) Sauté the Grated Lauki in Ghee
- Begin by heating ghee in a thick-bottomed kadhai or pan over a medium flame to start the preparation.
- Add the grated lauki and sauté gently.
- Cook for 10–12 minutes, stirring every few minutes, until the lauki softens and releases its moisture.
- Keep cooking until the lauki releases all its moisture, turns translucent, and reduces noticeably in size.
3) Cook Lauki with Milk
- Pour in full-fat milk and let the mixture come to a simmer.
- Simmer over medium-low heat, stirring now and then to avoid the milk sticking to the bottom.
- Regularly scrape the sides and base to mix in the thickened milk solids for added richness.
- Keep cooking until the milk fully reduces and the mixture thickens to a halwa-like texture. Though time-consuming, this step develops the halwa’s rich, creamy foundation.
4) Add Sugar and Let It Reduce
- Add the sugar and stir until it melts completely.
- The mixture will loosen up initially and turn slightly runny.
- Keep cooking on medium heat, stirring often, until the sugar syrup evaporates and the halwa returns to a thick, glossy texture.
5) Mix in Almond Flour
- Add almond flour to the mixture and stir well to combine.
- Let it cook for another 2–3 minutes. The almond flour thickens the halwa further and gives it a rich, nutty flavor and texture similar to traditional khoya.
6) Finish with Cardamom
- Switch off the heat and stir in freshly ground cardamom powder to enhance the aroma.
- Tip: For maximum flavor, crush the seeds from whole green cardamom pods just before adding. Remove the seeds and crush them using a mortar and pestle just before adding.
7) Fry and Add the Nuts
- In a small pan, heat a teaspoon of ghee and fry chopped almonds and cashews until golden brown.
- Stir the toasted nuts into the halwa or use them as a garnish on top before serving.
Expert Tips for Perfect Dudhi Halwa
1. Always Taste the Lauki First:
Before starting, taste a small piece of raw lauki to ensure it isn’t bitter. Bitter bottle gourd can ruin the entire dish and may even be harmful.
2. Use Tender Lauki:
Choose young, light green, slender gourds. They cook faster, have fewer seeds, and offer a naturally sweeter flavor.
3. Grating Size Matters:
Use the medium side of a box grater to shred the lauki for an even texture that cooks well without turning mushy. Too fine and it will become mushy; too thick and it won’t cook evenly.
4. Don’t Rush the Milk Reduction:
Let the milk simmer slowly so it fully absorbs into the lauki. This patience creates a rich, creamy halwa without shortcuts.
5. Ghee for Flavor & Texture:
Use good quality or homemade ghee—it gives the halwa its signature aroma and a glossy finish.
6. Almond Flour Instead of Mawa:
When mawa is not on hand, almond flour works wonderfully as an alternative, offering similar richness and texture. It adds a subtle nutty depth that complements the halwa without dominating its flavor.
7. Fresh Cardamom is Key:
To unlock the fullest aroma and taste, grind green cardamom seeds just before stirring them into the halwa.
8. Serve Warm or Chilled:
This Dudhi Halwa tastes delicious both warm and cold.
