Dudhi Halva with Very Berry Sauce

Dudhi Halva with Verry Berry Sauce

A Traditional Indian Dessert with a Contemporary Berry Twist
Serves: 6 | Prep Time: 15 mins | Cook Time: 45 mins

This warm, ghee-laced lauki halwa is reimagined with a tangy berry sauce — a fusion of tradition and freshness. A perfect balance of creamy and tart, it’s visually stunning and ideal for festive plating.

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Ingredients

For the Dudhi Halwa

• 500 g freshly grated dudhi (bottle gourd)

• 1 cup pure ghee

• ½ litre full-fat milk

• 3 tbsp mawa (khoya) or condensed milk

• ½ tsp cardamom powder

• Sugar, to taste

• 2 tbsp raisins (kishmish)

For the Very Berry Sauce

• 1 cup fresh strawberries, finely chopped

• ½ cup raspberries (fresh or frozen)

• ½ cup sugar syrup

• 1 tsp vegetarian gelatin or agar-agar

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Method

Prepare the Very Berry Sauce

1. In a saucepan, combine chopped strawberries, raspberries, and sugar syrup.

2. Simmer on low heat for 5 minutes until the berries begin to soften and release their juices.

3. Stir in the veg gelatin or agar-agar until fully dissolved. Remove from heat and let cool to room temperature. Sauce will slightly thicken as it cools.

Cook the Dudhi

1. Grate the dudhi and boil in water until soft (5–7 minutes).

2. Strain well and squeeze the cooked dudhi in a muslin cloth or pressing with a spatula until no excess water remains.

Make the Halwa

1. Heat ghee in a heavy-bottomed kadai or pan over medium-low heat.

2. Add the dudhi and sauté, stirring continuously, until the color turns light golden and the raw smell disappears.

3. Pour in the milk and continue to cook, stirring often, until the milk is absorbed and the mixture thickens.

4. Add grated mawa (or condensed milk), mix well, and cook for 3–4 more minutes.

5. Add sugar to taste, cardamom powder, and raisins. Stir well and cook for 2 more minutes. Remove from heat and cool slightly.

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To Serve

1. Spread a generous layer of the berry sauce on a deep serving plate.

2. Carefully place or shape the dudhi halwa over the sauce — use a ring mold or quenelle for a fine-dining look.

3. Garnish with fresh berries and a drizzle of the sauce on top.

4. Serve warm or at room temperature.

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Chef’s Tips

• If using condensed milk, reduce added sugar accordingly.

• The berry sauce can be made ahead and stored for 3–4 days in the refrigerator.

• For added texture, top with slivered pistachios or crushed rose petals.