Saturday, June 15, 2013

Pista Lauki halwa Kulfi / Pistachio bottlegourd halwa Popsicles

Lauki Halwa is a vey popular and traditional halwa , made all over India.  This dessert is delicious and nutritious too. I often make this halwa as Lauki  has many nutritional attributes, high in fiber and low in calories. Bottle gourd contains mostly water and it prevents you from heat. It is also beneficial for the stomach problems like acidity and people with digestive disorders and also for diabetics. A paste of bottle gourd helps cure skin rashes which occurs sometimes in summer. It prevents excessive loss of sodium and helps in preventing fatigue. Whenever I am having any leftover halwa, I always make Kulfi out of that and we enjoy it on second day. Kulfi is one of the most delicious Indian dessert similer to Ice Cream.


For Halwa:
  • 1 cup grated Lauki (bottlegourd)
  • 1 tablespoon ghee or butter
  • 1 cup whole Milk (full cream milk)
  • 1/2 cup heavy cream (or khoya/mawa)
  • 1/2 cup sugar (add it accordingly)
  • 1 teaspoon cardamom powder
  • 5-6 saffron threads
  • 3 tablespoon Green sliced pistachio

  • For Kulfi / Popsicles:
  •  Evaporated milk as desired
  •  2-3 tablespoon Green sliced pistachio
  •  Pista / green color (optional)
  •  Sugar to taste
    Method for Halwa:
    1. Heat ghee or butter in a heavy bottom pan, add grated Lauki (bottlegourd) and sauté them for 2-3 minutes on medium heat. (or you can pressure cook )
    2. Then add milk, stir and cook on medium heat till the moisture almost dries up.
    3. Add heavy cream / khoya and sugar, mix well and cook till it thickens again about 3-4 minutes.
    4. Add saffron, cardamom powder and 2-3 tablespoon pistachio. Mix well.
    5. Serve hot, or refrigerate it and serve chilled. Enjoy!
    Method for kulfi:

    1. Take Lauki Halwa, green color and Evaporated milk as required in a blender and blend the mixture well. (if needed add sugar )
    2. Now add sliced Pistachio and give a slight stir.
    3. Pour kulfi mixture in kulfi molds or in popsicle molds.
    4. Freeze it for a whole night. (minimum 6 hours)
    5. While serving, Deep the molds in hot water for few seconds and take out in a plate.
    6. Garnish with Pistachio and serve immediately. Enjoy!

    Notes: In the same way you can make Carrot halwa and kulfi too. And after making halwa you can add cream/evaporated milk to it, cool off and blend and make the kulfi.
    If you don't have evaporated milk you can also use heavy whipping cream instead of it.
    Linking this entry to Sowmya's Event Authentic Indian sweets
    Indian sweets


    Sending this recipe to Jagruti's Cooking Odyssey

    Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

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