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Lauki Halwa | Lauki Sheera | Lauki Ka Halwa | Lauki Ka Sheera |

Course Dessert
Cuisine Indian


  • 900 gm Lauki
  • ¼ cup Ghee
  • 4 Small Cardamom
  • ½ cup Malai/ Fresh Cream/ Whipping Cream
  • ¾ cup Milk
  • 7 tbsp Sugar
  • Cardamom Powder


  • Wash and peal the bottle guard.
  • Chop off both the edges and cut it into two parts.
  • Now take a grater and grate from the bigger end of it.
  • In a large pan add in ghee and spread it throughout properly.
  • Add crushed small cardamom, add grated bottle gourd, mix it well and cook on high flame for 7-8 minutes while stirring it continuously.
  • After 8 minutes spread the Lauki on pan and add malai to it, give it a good mix.
  • Now add in milk, mix it well and reduce the heat to lowest flame.
  • Cover and let it cook for 20 minutes while stirring in between.
  • After 20 minutes add sugar, mix well and cook on high flame for 1 minute till sugar dissolves.
  • Once sugar is melted reduce the flame, cover and cook for 20 minutes again while stirring in between.
  • After 20 minutes remove the lid and increase the flame to high.
  • Cook halwa on high and add cardamom powder.
  • Cook till halwa releases ghee and turn golden pink.
  • Garnish with fried chopped nuts and mix well.



Shilpi’s Quick Tricks
  • Make sure that you just grate the sides and don’t great the area with seeds.
  • Bottle gourd gets oxidized fast so keep grating and adding it to the pan side by side.
  • Use fresh Lauki for faster cooking and better taste.
  • Make sure that you don’t wash the grated bottle gourd or else halwa will taste watery.
  • Make sure that you cook Lauki properly or when you add milk the mix will get curdled.
  • You can also use condensed milk at the time of adding malai if you want and if you are using condensed milk then reduce the quantity of sugar.
Keyword dessert
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