“Naivedyam : Gardudde- Kharik Halwa (Bottle Gourd- Dry Dates Halwa)” … Gajar ka Halwa and Duddhi ka Halwa are two favourite halwa's prepared in most Mumbaikar's home ... here is my simple recipe with a small twist to basic gardudde halwa recipe … here I have added kharuk/ dry dates powder with goda/ jaggery and milk powder to balance the sweetness of halwa … turned out delicious, do try it and enjoy with your family and friends, sure to be loved by all ... Stay Blessed~ Spread Happiness …
** Gardudde (Lauki/ Bottle Gourd) is an easily available veggie that is used both in preparing sweets as well as curry dishes. You can also use it while preparing of raita salad or stuffed parathas too and it tastes wonderful. Halwa is a sweet dessert often prepared using this veggie almost all round the country. Gardudde Halwa can be offered as an Naivedyam to God on any festive/ auspicious occasion.
** Sugar or Jaggery is the most commonly used ingredient to bring in sweetness while preparing Halwa; the recipe of which I have shared before. However, with changing times people these days are hesitant of using sugar as it is not considered good for overall health. While a little bit is fine as per nutritionist addition in bulk is highly recommended to be avoided, but the tastiest is definitely with addition.
** Kharik/ Kharuk/ Dry Dates is often not enjoyed by most as it is brittle/ harder in texture than the softer dates, however it is actually very healthy when consumed in limits. Kharik can be powdered at home or bought from stores, as they are easily available, again it is not recommended to use it in bulk for health benefits. In all anything used is limits are what lead to a healthy lifestyle, so be careful on that front.
** For this recipe, I have used jaggery powder and kharik powder in 1:1 proportion to balance the sweetness of the halwa. I have added milk powder, ghee and full fat milk for cooking the halwa and in all it turned out awesome, I would say a little bit lesser on the sweeter side, so if desired you may increase a little bit of sugar if your family has a sweeter tooth. Go ahead and try this one and enjoy with family.
** Winter has already set in and there is chill in air and along with it comes the red Delhi gajar/ carrots which means it gajar ka halwa season. I will try this version of mine by replacing bottle gourd with carrot and share the same here, until then do try this one out. I am sharing a common link at the bottom of this recipe which you may browse through for more halwa recipes, they are all tasty and sure to loved by all.
** Here is my simple recipe for “Gardudde- Kharik Halwa (Bottle Gourd- Dry Dates Halwa)” … which I prepared for Naivedyam …
** Ingredients :
Bottle Gourd/ Duddi/ Gardudde/ Lauki : 3- 4 cups grated
Full Fat Cow’s Milk/ Doodh : 1 cup
Milk Powder/ Duddha Pitti : 1 cup
Kharik/ Kharuk/ Dry Dates Powder : ½ cup
Jaggery/ Goda/ Bella/ Gud : ¾ cup
Saffron/ Kesar/ Keshar : a few strands
Edible Orange Colour : a few drops (Optional)
Cardamom/ ellaichi/ Yellu Powder : ½ tsp
Ghee/ Toop : 5-6 tblsp
** For Garnishing :
Ghee/ Toop : 1 tblsp
Cashew Nut/ Kajjubi/ Kaju : 5-8
Raisins/ Dry Grapes/ Sukkale Draksha : 10-12
Pistachio : 6-8
Pumpkin Seeds : 1 tblsp roasted
** Wash and wipe dry the bottle gourd/ gardudde and slice off both side edges. Now cut them into 6 pieces lengthwise and grate on a fine grater taking care to see that you do not grate the skin part, discard the skin and collect the gratings. If the skin is tender then you can grate the same and add too if desired, I have not.
** You can either use grated/ powdered or cut to small pieces Jaggery/ Goda/ Gud/ Bella for easier cooking instead of larger cut pieces. If using large sized jaggery ball, then grate it and keep it aside ready before you start cooking. In case you do not want to use jaggery for any reason you can substitute it with sugar.
** In a thick bottomed kadai/ pan heat 3 tblsp of ghee/ toop and add grated bottle gourd/ gardudde (preferably without skin) and fry for 4-5 minutes on medium heat until evenly fried. Cover and cook on low heat until soft stirring in between. Bottle gourd leaves water, so this will take some time. Add in the milk, mix well and continue cooking on medium heat stirring well in between until the milk reduced to half.
** Add Kesar/ saffron, few drops of orange color (optional), jaggery, karik/ dry dates powder and mix well, When the jaggery melts in well with halwa add another tablespoon of ghee, mix well and continue to cook on open stirring often until the halwa thickens a little bit. Add milk powder, another tablespoon of ghee, mix well and continue cooking on medium to low heat stirring often to avoid being burnt.
** The mixture will thicken and start to leaves sides, at this point be careful and do not raise the heat lest it burns. When thickened well to a rounding mass add cardamom/ ellaichi/ yellu powder, remaining 1 tblsp of ghee and mix well for 2-3 minutes. Remove from heat and keep it aside to rest while we prepare the garnishing.
** For Garnishing : Heat ghee in a small pan, when hot add cashew nut cut into 4 pieces and fry until light brown in color, remove and add it to the prepared halwa. In the same ghee add raisins and fry until light brown, remove and add to halwa along with the remaining ghee in it. Add pistachio cut to pieces, roasted pumpkin seeds and mix well taking care to see that the garnishing has mixed in well with halwa.
** “Gardudde- Kharik Halwa (Bottle Gourd- Dry Dates Halwa)” is done and ready to be offered as Naivedyam to God on any festive occasion and thereby distributed among family and friends. This one is an easy and quick to prepare recipe if you have all ingredients ready at home. Tastes wonderful served warm or at room temperature as it is or paired with poori; Halwa- Poori is one of the best combinations to be served at parties. Do try it and enjoy with your family and friends, sure to loved by all.
** Remains good if stored in airtight container in fridge for a few days provided it lasts that long without being relished. Just see to it that you warm it up or microwave for a few seconds before serving and it turns out as good as freshly prepared. In my home during winter I always like serving warm halwa to which I have added dry fruits as it spreads warmth to body. I either prepare gardudde halwa or gajar ka halwa and store immediately in fridge to be served through following 3-4 days as dessert. I guess I must try more options and include other sweets here too, so follow me for more choice.
** For more “Naivedyam/ Dessert/ Sweet/ Halwa/ Sheera” recipes, please browse through the common links shared below, they all taste lovely …
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