I like puddings that have vegetables in them – showing the sweet side of their nature. It also makes me feel I’m getting one of my five-a-day (ignoring all the sweet stuff). A classic is carrot cake. Or in India, carrot halwa which is a sweet pudding made from carrots, sugar, milk and a few other ingredients. I normally eat bottle gourd (known as “dudhi” in Gujarati) as a shak/curry. Occasionally, if I add chick pea lentils it can be a delicious dal. Yesterday I decided to try out an Indian dessert called Dudhi Halwa tweaking the recipe slightly to make a smaller amount .
Indian desserts are hardly ever good for you – they often contain sugar, clarified butter (ghee), milk and khoya which is made from buffalo milk and is a creamy ingredient. This is no exception – however, as it’s so sweet, you are unlikely to have too much. And anyway, a treat every now and then keeps a girl happy.
Once again, I apologise for the blurred images. Must must MUST sort out my camera soon. Hope you can see OK.
- 1 cup bottle gourd. Peel hard skin off, finely grate the flesh. If yours has seeds in it, remove these before grating. 1 cup is roughly half a dudhi – I put the other cup of grated dudhi in the freezer as an experiment.
- 1 cup full fat milk
- 2 tbs clarified butter / ghee (see prep below)
- 1 cardamom dry roasted then powdered in a pestle and mortar (discard the outer skin, pound black seeds only)
- 2 tbs caster sugar (granulated would do just as well but as caster sugar is finer, it dissolved faster).
- For garnish – 4 almonds. Soaked in hot water, then remove skin and cut into thin slivers. Also use pistachios if you have them which you just simply slice into slivers.
- At some point I will do a post on making ghee at home. However, for the pudding I cheated. I put 20g of anchor butter in a small point and brought to heat. When the salt had separated, I took off the heat. Then carefully poured out the clarified butter leaving the salt in the pot.
Method – as per original recipe. Copied below for convenience. Blurred photos are all mine I’m afraid.
- Heat a heavy bottom pan over medium heat, add ghee.
- Add grated doodhi and saute until it turns translucent.
- Add the milk and bring to boil.
- Simmer for about 20 minutes, stirring occasionally.
- When halwa is almost dry, add sugar, mix well.
- Stir continuously until moisture has evaporated.
- Turn off the heat and add cardamom powder, mix well.
- Garnish with sliced almonds and pista, Serve.