A Traditional Indian Dessert with a Contemporary Berry Twist!
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.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Dudhi Halwa | |||
| • | 500 | g | Freshly grated dudhi (bottle gourd) |
| • | 200 | g | Pure ghee (approx. 1 cup) |
| • | 500 | ml | Full fat milk (½ litre) |
| • | 60 | g | Mawa (khoya) or condensed milk (approx. 3 tbsp) |
| • | 2.5 | g | Cardamom powder (approx. ½ tsp) |
| • | 100 | g | Sugar, to taste |
| • | 30 | g | Raisins (kishmish, approx. 2 tbsp) |
| For the Very Berry Sauce | |||
| • | 150 | g | Fresh strawberries, finely chopped (1 cup) |
| • | 60 | g | Raspberries, fresh or frozen (½ cup) |
| • | 120 | ml | Sugar syrup (½ cup) |
| • | 5 | g | Vegetarian gelatin or agar agar (1 tsp) |
Method / Instructions
- 1. Prepare Very Berry Sauce: In a saucepan, combine chopped strawberries, raspberries, and sugar syrup. Simmer on low heat for 5 minutes until berries soften and release juices. Stir in vegetarian gelatin or agar agar until fully dissolved, then remove from heat and let cool to room temperature.
- 2. Cook Dudhi: Grate dudhi and boil in water for 5–7 minutes until tender. Drain well and squeeze out all excess moisture using a muslin cloth or spatula.
- 3. Make Halwa: Heat ghee in a heavy-bottomed kadai or pan over medium-low heat. Sauté the squeezed dudhi until light golden and raw aroma disappears. Pour in full-fat milk and cook until absorbed and thickened.
- 4. Add Mawa & Flavourings: Stir in mawa (or condensed milk), cooking for 3–4 minutes. Add sugar to taste, cardamom powder, and raisins, cooking for another 2 minutes before removing from heat.
- 5. Assemble & Serve: Spread a generous layer of berry sauce on a serving plate, top with the warm dudhi halwa, garnish with fresh berries and extra sauce drizzle. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 168 Kcal |
| 💪 Protein | 2.8 g |
| 🌾 Carbohydrates | 21.4 g |
| 🥑 Total Fat | 8.2 g |
| 🧈 Saturated Fat | 4.8 g |
| 🌱 Dietary Fibre | 1.2 g |
| 🍬 Total Sugars | 16.5 g |
| 🧂 Sodium | 42 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 Notes & Tips
Chef’s Note
- Squeezing the dudhi well is crucial; excess water will considerably increase the cooking time.
- Add sugar once the liquid has reduced to prevent the halwa from becoming unnecessarily watery.
Tips & Tricks
- If using condensed milk instead of mawa, add it carefully because it will already contribute considerable sweetness.
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