Lauki Ka Halwa Recipe | Rich & Creamy Bottle Gourd Halwa with Khoya

Lauki Ka Halwa is a rich and comforting Indian dessert prepared using bottle gourd, milk, khoya, sugar, and cardamom powder. Though simple in ingredients, this traditional sweet turns incredibly delicious with its creamy texture and aromatic flavor. It is a wonderful dessert for festivals, family gatherings, or whenever you crave a homemade Indian sweet.

Ingredients Required

• 2 cups lauki/bottle gourd (grated, squeezed to remove excess water, and sautéed until moisture evaporates)
• ½ cup khoya
• 4 tsp heaped sugar
• A pinch of cardamom powder
• Almond pieces for garnish
• Milk as needed

Method

1. Grate the lauki and squeeze out excess water.
2. Sauté the grated lauki on a tawa until most of the moisture evaporates.
3. Add milk to the sautéed lauki and cook for 5–10 minutes.
4. Add khoya and continue cooking until the mixture thickens well.
5. Add sugar and a pinch of cardamom powder.
6. Cook again until the halwa reaches a rich and creamy consistency.
7. Garnish with almond pieces and serve warm or chilled.

  

  

Ridge Gourd Chutney Recipe | Peerkangai Thuvaiyal for Dosa & Idli

Ridge gourd, also known as Peerkangai, is a highly nutritious vegetable packed with natural fibre and health benefits. It is light on the stomach and is often considered beneficial in traditional home remedies. Instead of discarding the peel, you can even include a little of the skin while preparing this chutney, as it adds extra nutrition and flavour.

This simple South Indian chutney pairs beautifully with hot dosas and idlis, making breakfast both healthy and delicious.

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Ingredients Required

• 1 ridge gourd, sliced and roasted in oil
• A pinch of hing (asafoetida)
• 1 tsp tamarind (imli)
• 1/2 tsp salt
• 2 tsp chana dal
• 2 tsp urad dal
• 2 dried red chillies

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Method

1. Heat a little oil in a pan and roast the sliced ridge gourd until soft. A little skin can be retained for added nutrition.
2. In the same pan, roast chana dal, urad dal, and red chillies until golden and aromatic.
3. Allow everything to cool slightly.
4. Transfer the roasted ridge gourd, dals, chillies, hing, tamarind, and salt into a mixer jar.
5. Grind into a smooth or slightly coarse chutney as preferred.
6. Serve fresh with hot dosa, idli, or even steamed rice.