Ghar duddhi Halwa

               Ghar duddhi means Bottlegourd which is known by a variety of other names like Lauki,doodhi,Sorekai etc.It is a veggie with pale,smooth and waxy green surface and white spongy pulp.It is readily available in the market and is affordable too.It can be seen in two shapes, long and another pear shaped.
                   Halwa is a most popular dessert served in GSB functions like engagement ,breakfast / mid snack at marriage , birthday parties, baby shower and cradle ceremonies.There are many varieties of halwa like Govan halwo,Kelya Halwo (deep fried version), Kelya Halwo GSB kochi version Amchi Kodiyal “Kelya Halwo” (refer these links from the blog for the recipe) kashi halwo and carrot halwo.
Health Benefits: – Bottlegourd is highly nutritious veggie which is rich in Vitamin C, B, Sodium, Iron and Potassium. t promotes weight loss, helps digestion, treats constipation, has cooling effect, treats urinary problems.
Today I have made the halwa using Bottle gourd. It is prepared by grating the veggie which is later cooked in sugar and ghee. Not everyone like this vegetable. But try this halwa that no one can guess its made with bottlegourd. The green colour is the natural colour and I have not used any food colour to this recipe.Ingredients:-

  • Bottle gourd – 1 – 1/2 cups grated
  • Sugar – 1/4th cup (can increase If you like more sweetness)
  • Ghee – 2 tbsp.
  • Cardamom powder – 1/4 tsp
  • Cashew/almond – Handful (roasted) for garnishing

Recipe :-

  1. Wash the vegetable, remove skin with a peeler and grate with a grater. Discard the seeds.
  2. After grating measure it in a measuring cup so that the quantity of sugar can be adjusted.
  3. Heat a thick bottom pan/Non stick pan. Add 1 tbsp. ghee and allow it to melt.
  4. Now add the grated bottle gourd and sauté well. Allow it to cook. By this time the water oozes from the veggie. Let it cook till soft.
  5. If the water evaporates quickly and your veggie is still not soft. Then add sufficient water to cook.
  6. Check whether the vegetable is soft, only after that add sugar.
  7. Now the sugar will melt and again the mixture will be thin. Keep cooking till the water is gone and the mixture becomes sticky.
  8. When it is almost done and leaves the sides of the pan add the remaining ghee and Cardamom powder. Give it a nice stir. Switch off the gas.
  9. Garnish with Almonds and cashew previously roasted in ghee.
  10. GharDuddhi halwa is ready. Serve it once it comes to the room temperature.

Note: –

  1.  Cook on medium flame.
  2. You DO need little patience as the veggie oozes water and it will take time to evaporate and for the veggie to become soft.
  3. Can add little milk too to enhance the taste.But I have not included it.
  4. Serve it only when it reaches the room temperature.
  5. I have not used any food colour and the colour you see in the picture is the natural colour obtained after cooking the halwa.
  6. Remove thin layer of the skin to get this colour.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star