A traditional mithai that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instils on a rainy day! i know some busy-bees who would stop over at a sweetmeat stall, have a cup of halwa and a samosa in lieu of a meal, and continue their work with full energy!
1 cup grated bottle gourd (doodhi / lauki) 1 1/2 tsp ghee 1/4 cup sugar 2 tbsp milk 1/2 cup grated khoya
For The Garnish 1 tbsp chirongi nuts (charoli)
1. Heat the ghee in a deep non-stick kadhai, add the bottle gourd and sauté on a medium flame for 2 to 3 minutes. 2. Add the sugar and milk and cover and cook on a slow flame for approx. 4 to 5 minutes,till the bottle gourd is soft. 3. Add the khoya, mix well and cook on a medium flame for 1 to 2minutes, while stirring continuously. 4. Remove from the flame, garnish with chirongi nuts and allow to cool completely. 5. Refrigerate for at least 1 hour. Serve chilled.