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Recipes >> Chef Zakir Qureshi Recipes > Bottle Gourd Halva (Lauki Ka Halwa) by Chef Zakir Qureshi

Bottle Gourd Halva (Lauki Ka Halwa)

Bottle Gourd Halva (Lauki Ka Halwa)
Prep Time
10 Mins
Cook Time

30 Mins

4 - 5
Lauki, which is also known as “ghiya” is Punjab, originally belongs to India. When Aryans came to power in Punjab, the people started to live mostly on vegetables. And bottle gourd dessert and sauce quickly became very popular all over the Punjab.
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Source:  Chef Zakir Qureshi
7 Ratings
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  • Bottle gourd 300 gm (grate it)
  • Solidified milk (khoya/mawa) 250 gm
  • Sugar to taste
  • Almonds 50 gm
  • Pistachio 50 gm
  • Clarified butter ½ cup
  • Water as required

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Cooking Directions

  1. Put grated bottle gourd and required water in a pan and boil it.

  2. strain, squeeze and put aside.

  3. Heat clarified butter in a pan.

  4. Add boiled bottle gourd and sugar in hot clarified butter and fry.

  5. Add solidified milk and cook for a while.

  6. In the end, add almond and pistachios.

  7. Fry well till oil separates.

  8. Serve it steaming hot.

  9. To serve, place the sweet on a plate and garnish it with coconut powder, sliced almonds, currants and walnuts.

  10. Tips: Put bottle gourd in water right after cutting it, otherwise it will turn dark.

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