Lauki Ka Halwa (Dessert made from Bottle-gourd)

July – August is usually the time in the time of the year when my husband and I visit our hometown. Both his parents as well as mine reside in the same city, and hence one visit suffices the purpose. This year, the visit was more special since I met my grandmother (paternal) after a gap of 1 ½ years. Usually she stays with my Uncle in a different city, and her health does not permit her to travel very often.
Post marriage, my interest in cooking has increased and whenever I meet my Mom, I always request her to prepare some of the recipes she specializes in, and which my brother and I loved as kids. Even now, when my brother and I get together, we reminisce those days when every Sunday was made special by my Mom’s culinary skills. And not just my Mom, my Dad as well. Yes, he is a great cook, and some of the recipes are still made usually by him – this halwa for instance.
Lauki (or Dudhi / Doodhi / Ghiya /Bottle gourd) halwa is popular in some parts of India. But I have met very few people who have heard of the same. The more popular use of Lauki is as a vegetable – whether in a curry or when added to dal / legumes.
At my parents’ place, the Lauki halwa is prepared usually in summers when the more popular Gajar ka Halwa cannot be prepared due to seasonal constraints – the red juicy carrots are available only in winters. And like I mentioned earlier, it is prepared by my Dad. I was reminded of it during this visit (he had saved some especially for me!), and I made it yesterday for post dinner dessert.

Ingredients:
1 small Lauki / Bottle gourd, peeled and grated (will yield approx 4 cups)
Milk – ½ litre
Sugar – ¾ cups (can be increased / decreased as per taste)
Ghee (Clarified Butter) – approx 2 -3 tbsp (can be increased as per taste. But will result in more calories!)

Method:
- Add the milk and the grated lauki and heat it in a kadhai / heavy bottomed pan. Keep stirring in between to ensure that it doesnot stick to the bottom.
- Reduce the heat when the milk has dried up (this should take approx 20 minutes), and the mixture reduces to a lump.
- Add the ghee and the sugar. The mixture will become slightly fluid once the sugar melts
- Stir it till the mixture changes color, and all the moisture has dried
- Garnish with almonds, and serve hot.

This is my entry to the August's Family Recipes Event hosted by the Spiced Life.