Sunday, July 13, 2008

Dudhi Halwa

I make dudhi halwa using part-skim ricotta cheese instead of Indian khoya/khava/mawa.
Dudhi Halwa
Bottlegourd Pudding
2 1/2  cups peeled, grated bottlegourd/dudhi/lauki/ghia
1 cup sugar
1 cup milk
1 cup part skim ricotta cheese

4-5 green cardamoms, peeled & crushed to powder
1 tsp ghee (optional)
10-12 charolis or 1 tbsp doodh masala or almond/pistachio slivers

1. Peel and discard the seeds of the bottlegourd. Grate the gourd.
2. Steam the grated dudhi/gourd, adding milk in a pressure cooker.
3. Add the steamed dudhi in a saucepan. Add ricotta cheese, sugar.
4. Keep stirring on a low flame till the liquid evaporates. Add ghee if using. Give a quick stir. Switch off the gas.
5. Add charoli or doodh masala and cardamom powder.
6. Serve hot or cold.

Note -
1. You can use more or less sugar based on your preference.
2. I use ricotta cheese when a recipe calls for khoya/khava/mawa. You can most certainly use khoya.
3. For dudhi halwa, my mom always uses charolis for garnish. I use anything from charoli, pista/almonds or doodh masala - whatever is easily accessible in my pantry!

My dudhi plant is growing in the container garden.

This post is my contribution to Pooja's VoTW - Bottlegourd Event.


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