Dudhi Halwa, belongs to the tradition of Indian milk-based mithaas, particularly popular across North Indian homes. Bottle gourd has long been used in Indian sweet-making, and its transformation into a rich halwa is closely associated with slow cooking, patient reduction of milk and the traditional art of preparing homemade mithai. It is commonly prepared during festivals, family celebrations and special occasions.
This recipe brings a contemporary presentation to that familiar Indian dessert. The Dudhi Halwa retains its traditional identity, while the Very Berry Sauce introduces a modern fruit-based element. It is a Chef Juzer creation that brings together the familiarity of Indian mithaas and a restaurant-style dessert presentation.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | Freshly grated dudhi (bottle gourd) |
| • | 200 | gms | Pure ghee |
| • | 500 | ml | Full fat milk |
| • | 60 | gms | Mawa (khoya) or condensed milk |
| • | 2.5 | gms | Cardamom powder |
| • | 100 | gms | Sugar |
| • | 30 | gms | Raisins (kishmish) |
| For the Very Berry Sauce | |||
| • | 150 | gms | Fresh strawberries, finely chopped |
| • | 60 | gms | Raspberries, fresh or frozen |
| • | 120 | ml | Sugar syrup |
| • | 5 | gms | Vegetarian gelatin or agar agar |
| Water as required | |||
Method / Instructions
- Heat 200 g of ghee in a deep non-stick kadhai over high heat. When the ghee begins to smoke lightly, carefully add the white edible gum granules. Fry until they puff and flake, then immediately reduce the heat and remove them using a slotted spoon. Set aside.
- Increase the heat again and add the wheat flour to the remaining hot ghee. Roast the flour over medium heat, stirring continuously in one direction to develop the aroma and prevent burning. Continue roasting for 10–15 Minutes, until the flour turns golden, the ghee separates, and a nutty aroma develops.
- Lower the heat and add the cardamom powder, prepared chaloori, and fried gum granules. Mix well. Immediately add the grated jaggery and stir briskly in one direction until the mixture is well incorporated and glossy. Turn off the heat and remove the kadhai from the stovetop.
- Pour the hot mixture into a greased mithai tray and flatten evenly using a spatula or the back of a greased bowl. Garnish generously with chopped almonds, pistachios, or cashews. Allow to cool completely at room temperature until firm.
- Once set, use a sharp knife to cut the Gol Papdi into squares, diamonds, or desired shapes. Serve at room temperature and store in an airtight container for up to 10–12 days in cool weather.
Nutrition Facts (Per 100 gms Servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 329 Kcal |
| πͺ Protein | 3.0 g |
| πΎ Carbohydrates | 28.2 g |
| π₯ Total Fat | 23.3 g |
| π§ Saturated Fat | 14.6 g |
| π± Dietary Fiber | 1.1 g |
| π¬ Sugars | 25.8 g |
| π§ Sodium | 29 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
1. Always use fresh, tender bottle gourd. Check a small piece for bitterness before cooking.
2. Condensed milk already contains sugar, so adjust the added sugar accordingly.
3. Serve the halwa warm with the berry sauce slightly chilled for a pleasant contrast.
Tips & Tricks
Keep the berry sauce spoonable and glossy rather than allowing it to set into a firm jelly.
The finished halwa should remain soft and moist, not dry or grainy.
Assemble just before serving to maintain the distinct layers.
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