Bottle Gourd Kheer/Lauki Halwa/Dudhi Halwa

Do you feel homesick? A friend asked soon after I came back from India. The ever beautiful weather, the good food and more importantly all the friends and family gathered in a single city. All feels so heartwarming. I call America home and I call India home. And maybe that’s ok that I have more than one home. More than one place where I feel deeply rooted and connected. Truthfully though no matter where we go, my home is always right where my hubby and my girls are. As long as I am with them, I have everything that I always wanted.

The usual Lauki Halwa or Dudhi Halwa needs a long preparation time. The Milk used needs to be reduced to half while stirring continuously. If you are making this type of dessert for a party then your hands are going to speak up the next day. I tried to find a short cut for the original recipe because these days who doesn’t like a short cut right?



  • Lauki/Dudhi/Bottle Gourd 1 medium grated
  • Evaporated Milk 1 cup (additional 1/2 cup if you want this as a kheer)
  • Condensed Milk 3 to 5 Tbsp (If you don’t like it very sweet keep it at 3)
  • Ghee/ Clarified Butter 2 Tbsp
  • Cardamom 3 deseeded
  • Saffron a pinch
  • Roasted Almonds or Pistachios for garnish



  • Grate Lauki/Bottle Gourd and keep aside for a few minutes.
  • Press the grated Lauki/Bottle Gourd using both your hands so as to remove as much water from Lauki/Bottle Gourd as possible.
  • Melt Ghee/Clarified butter in a large sauce pan and saute Lauki/Bottle Gourd for a few minutes stirring occasionally. If it sticks to the pan, it will burn so keep stirring. 
  • Once tender, add Evaporated Milk and let it come to boil.
  • Add Condensed Milk, Saffron and Cardamom and let cook for another 3 minutes or so.
  • Remove the pan from heat and let it cool.
  • The consistency will be like Kheer at this point.
  • Refrigerate for couple of hours and the mixture will thicken making it Halwa which is thicker than Kheer.




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