Surakkai Halwa - bottle gourd halwa - Louki/dudhi halwa - Anapakaya Halwa

Recently I am attracted towards sweet made using vegetable and fruits. Beetroot halwa, Pumpkin Halwa were super hit items. I wanted to try out Surakkai Halwa. When I visited India last time we had small family get together. So I told my mum I will take care of starter and dessert. She was not convinced when I told her about surakkai halwa. When tasted not many people can guess the main ingredient. Everyone liked it

Grated White bottle gourd / surakkai  - 4 cups
Sugar - 1.5 cups (adjust to your sweetness)
Sugarless koya - 3/4 cup (reduce it to 1/2 if you want less milky taste)
Cardamom Powder - 1/4 teaspoon
Salt a pinch
Ghee - 2 tablespoon
Cashew nuts - 1 tablespoon (broken into half or pieces)
Kesari color - 1/4 teaspoon (optional)


Heat 1/2 tablespoon of ghee and add cashew nuts and fry till it is brown in color. Just drain the cashew and keep it aside. Crumble the sugarless koya and keep it aside. Add another tablespoon of ghee and add grated bottle gourd and fry for 2 mins. Cook it by closing the lid. I have pressure cook it till 3 whistles. When it is cool down drain the water from the cooked bottle gourd. 
Mix together drained water and sugar in kada / pressure pan heat it till you get string consistency. Stir in between. Add cooked bottle gourd. mix well. Cook it for another min. Add Sugarless koya. Mix well. Add caradamon powder, Kesari powder and another 1/2 tablespoon of Ghee. Keep stirring. When it start to come together (not sticking to the pan) add fried cashews and mix well. Switch off the flame.
Serve hot with ice cream or cold.