Loki ka Halwa, also known as Bottle Gourd Halwa, is a traditional South Asian dessert made by slow-cooking grated bottle gourd (lauki or loki) in milk, sugar, and ghee until it transforms into a rich, creamy, and flavorful sweet dish.
Ingredients:
- 1 kg bottle gourd (lauki or loki), peeled and grated
- 1 liter full cream milk
- half cup sugar (adjust to taste)
- 4 tablespoons ghee (clarified butter)
- 4-5 cardamom pods (crushed)
- 1/4 cup khoya (optional, for richness)
- 2-3 tablespoons condensed milk (optional, for extra creaminess)
- 2 tablespoons chopped pistachios
- a few saffron strands (optional)
- silver leaf (chaandi warq) for garnish
Step 1: Cook the Loki (Bottle Gourd)
Peel and grate the bottle gourd. Squeeze out excess water using your hands or a muslin cloth. This helps avoid excess moisture in the halwa. Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add crushed cardamom and let it sizzle for a few seconds. Add the grated loki and sauté for 8-10 minutes on medium flame until the raw smell disappears and the color changes slightly.
Step 2: Add Milk and cook
Pour in the milk and let it cook on low-medium heat. Keep stirring occasionally to prevent sticking. Cook until the milk is almost absorbed and the bottle gourd softens completely (this may take 20-25 minutes).
Step 3: Add Sweetness and Richness
Add sugar and mix well. You'll notice the mixture gets a bit watery-cook until it thickens again. Add khoya and condensed milk if using, and stir to blend evenly. Add the remaining ghee and continue cooking until the ghee separates from the halwa.
Step 4: Garnish and Serve
Add chopped almonds, pistachios, and saffron. Mix well. Garnish with silver leaf or more nuts before serving. Serve warm for the best taste, though it can also be enjoyed chilled.
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