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Doodhi Halwa

Doodhi is also known as Lauki, Bottle Gourd, Calabash. In marathi we call Doodhi, it is a versatile vegetable with lots of health benefits. It has high water content, low in fat and has lot of fiber. We can make sabzi, it can be used in dals/sambar, doodhi muthiya(a gujrati delicacy). It can be used in variety of ways. 
Today we are going to see it's sweet preparation, halwa! Halwa is a sweet pudding and can be made with variety of things like semolina, besan, carrots, doodhi or even with whole wheat flour. 
Doodhi Halwa is my favorite halwa among all other different kinds. Let's see how to make this scrumptious halwa!

Ingredients
3 cup grated doodhi
1 tsp ghee
3/4 cup milk
5 tbs milk-mawa powder
1/3 cup sugar
3 almonds soaked, skin removed and sliced(optional)
2-3 cashews broken in half and roasted in little bit of ghee(optional)
A pinch of kesar/saffron(optional)

Method
Squeeze out little water from grated doodhi. Add a tsp of ghee in a non-stick pan on medium heat. Add grated doodhi and mix.
 Saute it on medium heat for couple of minutes. Cover the lid and cook doodhi by stirring in between for 5 min or so. It will change color when cooked. 
Add milk and let it come to boil on medium heat. Doodhi will leave more water. Increase the heat to medium high and keep stirring in between. 
You will see granules of milk forming, it is normal. Let the milk reduce in quantity and halwa starts clumping together, at this point add milk-mawa powder and mix nicely. Halwa will start getting little bit dry but not completely dry. 
Add sugar and mix again. 
Keep on stirring in between until sugar melts and everything is nicely incorporated and milk and water is evaporated and you get a nice consistency of halwa. 
Shut off the gas, your halwa is ready. Add sliced almonds, broken cashew pieces and a pinch of saffron on top. Enjoy!



Comments

  1. i m searching this is different type of food recipe finally I got it thanks for sharing this amazing recipe you also try it Corbett's Burgers & Soda Bar

    ReplyDelete

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