Doodhi Halwa

A rich, traditional Indian dessert, Doodhi Halwa (Bottle Gourd Halwa) is prepared by slow-cooking grated bottle gourd with milk, sugar, and ghee. Flavored with cardamom and saffron, this luscious sweet treat is a festive favorite — often enjoyed during celebrations or as a comforting homemade indulgence.

Ingredients

• 1 kg doodhi (bottle gourd)
• 1½ litres milk
• 400–500 g sugar
• 1 tbsp ghee
• ½ tsp cardamom (elaichi) powder
• A few strands of saffron

Optional Garnish:

• Chopped almonds or pistachios

Method

1. Prepare the doodhi**

• Wash the bottle gourd (doodhi) thoroughly and peel off the green outer skin.
• Cut it in half lengthwise and remove the soft spongy centre with seeds using a spoon.
• Grate the remaining firm portion finely using a grater.
• Measure and set aside approximately 1 kg of grated doodhi for cooking.

2. Begin cooking with milk

• In a heavy-bottomed pan or kadhai, add the grated doodhi and 1½ litres of milk.
• Place on medium flame and bring to a gentle boil, stirring occasionally to prevent sticking at the bottom.
• Allow the doodhi to cook slowly in the milk, absorbing its richness and softening completely.
• Continue to simmer until the milk reduces and the mixture starts to thicken.

3. Thicken the mixture

• As the milk evaporates, stir the mixture frequently to avoid burning.
• Once the consistency becomes thicker and creamy, lower the flame slightly.
• Keep scraping the sides of the pan and mixing back into the halwa for even cooking.
• The doodhi will turn soft, and the milk will start coating it evenly.

4. Add sugar and continue cooking

• Now, add 400–500 g of sugar (adjust to taste) and mix thoroughly.
• The sugar will release moisture, temporarily making the halwa thinner again — this is normal.
• Continue stirring over medium heat until the liquid evaporates once more and the mixture thickens again.

5. Add ghee, cardamom, and saffron

• Once the mixture is thick and glossy, add 1 tbsp ghee.
• Stir well so that the ghee coats the entire mixture and enhances its aroma.
• Add ½ tsp cardamom powder and a few strands of saffron (you can soak the saffron in a spoon of warm milk for richer color).
• Mix thoroughly and cook on low flame until the halwa starts leaving the sides of the pan and ghee begins to separate.

6. Final touch and serving

• Turn off the flame once the halwa reaches a soft, slightly sticky consistency and a pleasant aroma fills the kitchen.
• You can serve it hot for a rich, comforting dessert or let it cool and refrigerate for a firmer texture.
• Garnish with finely chopped almonds or pistachios before serving.

Serving Suggestion

Serve Doodhi Halwa:

• Warm, as a traditional festive sweet.
• Or chilled, for a refreshing dessert after meals.
• It pairs beautifully with puri, paratha, or vanilla ice cream for a delightful twist.

Storage Tips

• Store in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently with a few drops of ghee before serving to restore its rich texture.