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doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa |
Tarla Dalal
01 October, 2025
Table of Content
doodhi ka halwa recipe | Punjabi dudhi ka halwa using mawa | lauki ka halwa | with 23 amazing images.
Doodhi ka Halwa: A Classic Punjabi Sweet Treat
Doodhi ka Halwa, also known as Lauki ka Halwa, is a beloved traditional Punjabi mithai cherished across India. This dessert is a simple yet deeply satisfying sweet that appeals to everyone—some for its delicate taste, and others for the inherent goodness of doodhi (bottle gourd) and milk. Its warm, comforting nature makes it especially inviting on a rainy day. Our recipe provides a straightforward method for a quick dudhi ka halwa, relying on just a few key ingredients like lauki, milk, sugar, mawa (khoya), and ghee.
Sautéing the Nuts and Doodhi
The preparation for this halwa begins with the rich flavor of ghee. First, heat 1 tbsp ghee in a deep non-stick kadhai. Into this, add the chopped mixed nuts and chironji nuts (charoli) and sauté them for just a few seconds until they are fragrant. Quickly remove them and set them aside. Next, add the remaining 1 tbsp ghee to the same pan. Now, add the main ingredient: thickly grated bottle gourd (doodhi / lauki). Sauté the doodhi over a medium flame for 5 minutes until it becomes soft. Note that this recipe uses freshly grated dudhi and we don't remove any water from it.
Cooking and Evaporating the Milk
Once the doodhi is soft, it's time to add the liquids and sweetener. Pour in the milk and the sugar, and mix them well with the sautéed bottle gourd. Continue to cook on a medium flame for approximately 10 to 15 minutes. The main objective of this step is to ensure that the milk evaporates completely, leaving the doodhi soft, sweet, and infused with the milky richness. It's important to stir occasionally during this time to prevent the mixture from sticking to the bottom of the pan.
Enriching the Halwa with Mawa (Khoya)
The next step is what gives this Punjabi dudhi ka halwa its characteristic creamy texture and depth of flavor: the addition of mawa (khoya). Once the milk has evaporated, add the crumbled mawa (khoya) to the pan. Also, sprinkle in the fragrant cardamom (elaichi) powder for a classic Indian dessert aroma. Mix everything well, ensuring the khoya melts and blends evenly into the halwa.
The Finishing Touches and Final Cook
Finally, return the fried nuts (the chironji and mixed nuts) that were set aside earlier to the pan. Mix well and continue to cook on a medium flame for 3 to 4 minutes, stirring occasionally. This quick cook allows the flavors to truly meld together. The doodhi ka halwa should now have a moist, compact texture and a beautiful color. This is a very quick recipe, using very little ghee compared to many other halwa preparations.
Serving and Storage
The beauty of this lauki ka halwa is that it is equally delicious when served in different ways. You can serve the dudhi ka halwa warm, which is comforting, or chilled, which makes it a refreshing dessert. It is such a popular sweet that some people treat it as a substitute for a meal due to its richness! If you plan to make it ahead, you can store it in an airtight container for later enjoyment.
Besides sweet you can consume doodhi in a variety of other dishes like Doodhiya Kheech, Doodhi Theplas, Doodhi Muthia , Doodhi and Chana Dal Subzi, Budijaw and Doodhi Kheer.
Enjoy doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with step by step photos.
Doodhi ka Halwa recipe - How to make Doodhi ka Halwa
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
For Doodhi ka Halwa
2 tbsp ghee
1/4 cup chopped mixed nuts
1 tbsp chironji nuts (charoli)
2 cups thickly grated bottle gourd (doodhi / lauki)
1/2 cup sugar
1 cup milk
1/2 cup crumbled mawa (khoya)
1/8 tsp cardamom (elaichi) powder
Method
For doodhi ka halwa
- To make dudhi ka halwa recipe, heat 1 tbsp ghee in a deep non-stick kadhai, add the nuts and chironji and sauté for a few seconds.
- Remove in a plate and keep aside. Heat the remaining 1 tbsp and add bottle gourd and sauté on a medium flame for 5 minutes.
- Add the sugar and milk, mix well and cook on a medium flame for approx. 10 to 15 minutes, until the milk evaporates.
- Add the khoya, cardamom powder and fried nuts, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve dudhi ka halwa warm or chilled.
doodhi ka halwa recipe | Punjabi dudhi ka halwa using mawa | lauki ka halwa | Video by Tarla Dalal
Doodhi ka Halwa recipe with step by step photos
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like doodhi ka halwa recipe | lauki ka halwa recipe | doodhi ka halwa made with mawa | then see our Hyderabadi famous sweets and some recipes we love.
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what is doodhi ka halwa made of ? See below image of list of ingredients for doodhi ka halwa.
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Mawa, also known as khoya, is a key ingredient in doodhi ka halwa (bottle gourd halwa) for several reasons that significantly enhance the final dessert:
- Richness and Flavor: Mawa is a concentrated milk solid made by simmering milk for a long time until most of the water evaporates. This process creates a dense and flavorful ingredient that adds a rich, creamy texture and a deep, caramelized milk taste to the halwa. Doodhi (bottle gourd) itself has a very mild flavor, and mawa helps elevate the overall flavor profile of the dessert.
- Improved Texture: Mawa helps bind the ingredients together and creates a smooth, dense, and fudgy texture in the halwa. Doodhi tends to release a lot of moisture while cooking. Mawa helps absorb this moisture and prevents the halwa from becoming watery or loose.
- Festivity and Tradition: Mawa is a common ingredient in many Indian sweets and desserts. Using it in doodhi ka halwa adds a touch of tradition and festivity to the dish. It's especially popular during religious festivals and celebrations.
- Versatility: Mawa can be used in various proportions depending on the desired texture and sweetness level. Some recipes might use more mawa for a richer and denser halwa, while others might use less for a lighter version.
Overall, mawa plays a crucial role in transforming doodhi ka halwa from a simple vegetable dish to a rich, flavorful, and texturally satisfying dessert. It elevates the taste, texture, and overall experience of this popular Indian sweet.
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To make doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | heat 1 tbsp ghee in a deep non-stick kadhai. Ghee adds a rich, nutty aroma and taste to the halwa that neutral oils simply can't replicate.
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Add ¼ cup chopped mixed nuts. Sautéing the nuts elevates the dudhi ka halwa by enhancing its flavor, texture, and appearance.
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Add 1 tbsp chironji nuts (charoli).
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Sauté for a few seconds.
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Remove in a plate and keep aside.
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Heat the remaining 1 tbsp ghee.
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Add 2 cups thickly grated bottle gourd (doodhi / lauki). Dudhi (also known as lauki) is the star ingredient in dudhi ka halwa! It provides the base and main structure for the dessert.
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Sauté on a medium flame for 5 minutes. Sautéing the grated dudhi in ghee helps evaporate excess moisture that might otherwise curdle the milk during the cooking process. This pre-cooking step ensures a smooth and creamy halwa.
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Add ½ cup sugar. Sugar adds the essential sweetness to balance the mild flavor of the dudhi and create a delightful dessert.
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Add 1 cup milk. Milk is the primary liquid used to cook the grated dudhi (bottle gourd). It allows the dudhi to soften and meld with the other flavors. As the milk simmers and reduces, it thickens and coats the dudhi pieces, creating the characteristic creamy texture of halwa.
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Mix well and cook on a medium flame for approx. 10 to 15 minutes, until the milk evaporates.
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Add ½ cup crumbled mawa (khoya). Mawa is a concentrated milk solid, essentially evaporated milk with most of the water removed. This adds a rich, creamy texture and a deep, milky flavor to the halwa, taking it beyond the simple sweetness of sugar and dudhi.
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Add 1/8 tsp cardamom (elaichi) powder. Cardamom beautifully complements the other ingredients in dudhi ka halwa, particularly the sweetness of sugar and the milky richness of the dish.
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Add fried nuts.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Serve doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | warm or chilled.
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Don't use sour or bitter bottle gourd (dudhi) as it can ruin the taste and curdle the milk. Choose a young, fresh lauki with no blemishes.
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After grating the bottle gourd, squeeze out excess water using a clean kitchen towel or muslin cloth. This step prevents the halwa from becoming soggy and helps in achieving the desired texture.
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Don't just stop at nuts and cardamom! Experiment with a pinch of saffron for a luxurious touch, or add rosewater for a floral aroma.
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The halwa thickens gradually as the milk reduces. Stir often to prevent burning and achieve a smooth texture.
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Use full-fat, homogenized milk for the best results. The higher fat content prevents curdling. Pre-boil and thicken the milk before adding it to the dudhi for extra precaution.
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Don't use sour or bitter bottle gourd (dudhi) as it can ruin the taste and curdle the milk. Choose a young, fresh lauki with no blemishes.
Nutrient values (Abbrv)per plate
| Energy | 297 cal |
| Protein | 6.3 g |
| Carbohydrates | 31.6 g |
| Fiber | 1.1 g |
| Fat | 15.9 g |
| Cholesterol | 8 mg |
| Sodium | 10.6 mg |
Click here to view Calories for Doodhi ka Halwa
The Nutrient info is complete
suvarnaz
Sept. 13, 2021, 6:57 a.m.
Tooo tasty and quick to make....This is my favorite sweet dish...
Supriya Ramawat
Nov. 16, 2020, 10:08 a.m.
Easy & quick tasty receipe ..... Thank you Maam
Tarla Dalal
Nov. 16, 2020, 10:08 a.m.
Supriya, Thanks for the feedback !!! keep reviewing recipes you loved.
Mamta Bhatia
Nov. 11, 2020, 7:58 p.m.
What is the substitute to khoya if it is not available
Shikha_Sachin
June 2, 2020, 10:07 a.m.
shalini
Aug. 15, 2016, 2:06 p.m.
Gonna try bow......!!!!on the occasion of hali It was really helpfull 4 me as this is the first time i m tryi g to make lauki halwa... thanx a lot Happy holi
Tarla Dalal
Aug. 15, 2016, 2:06 p.m.
Hi Shalini , let us know how the Halwa recipe came out. Please keep posting your thoughts and feedback. Happy Cooking. Happy Holi.
Shashikant Benurwar
March 2, 2016, 3:39 a.m.
Why kcal per serving? One serving could of 50 gms or 500 gms. Please always mention Kcal per hundred gms,that''s easier to understand and calculate daily calories intake.
Maitree Parikh
Feb. 1, 2015, 11:08 a.m.
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