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Wednesday, September 19, 2012

Doodhi halwa

I had brought doodhi last week & still had not used it.I also had cream in the freezer- home cream - I remove malai from milk & keep it in a box in the freezer for 9-10 days at a stretch.I thought of making doodhi halwa like gajar halwa.

I googled for the recipe &  was inspired by http://www.vahrehvah.com/indianfood/bottle-gourd-doodhi-halwa/.

Ingredients : 1 cup peeled & grated doodhi( bottle gourd ),1/2 cup frozen malai, 1tsp ghee ( optional ),1/2 cup sugar,5-6 almonds -grated or finely chopped.

Method : Clean the doodhi & peel it.Grate the doodhi.Remove the malai from the freezer.Let it attain room temperature.

Take a kadhai & put  on gas.Gas must be on slow burner.Let it warm.Pour the malai on to the kadhai & now put the grated doodhi on to it.Mix both the malai & doodhi nicely.Cook the mix in the kadhai -covering the kadhai with a lid.After 5-6 minutes,uncover the kadhai & mix the contents with spoon.Cover with lid & let it cook again.Repeat this 3-4 times.By this time,doodhi & malai would have mixed nicely & got cooked.Now add sugar.Mix nicely.Cover with lid & let it cook.After 5-6 minutes,uncover the lid  & mix nicely.Repeat once more.By this time ,all water would have evaporated.Add a tsp ghee & mix nicely.It will give a nice aroma to the halwa. Put off the gas.




Serve the halwa garnished with grated almonds or finely chopped almonds.I garnish with almonds as my kid does not like any dry fruits in halwa.Alternately,one can fry dry fruits like chopped almonds,cashews in ghee & add them to the halwa.


5 comments:

  1. yummy .....i love lauki in the halwa form the most!

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  2. Thanks! The lauki, which I used was very kavla meaning very young & so that added to the taste !

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  3. I never like halwa but gajar ka halwa is an exception. So I guess I may try it when aam feeling very patient :)

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  4. Yes,Afshan. Doodhi is satvik food,they say.Moreover doodhi is an excellent coolant.It is available around the year.

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