The vegan lauki halwa is made by slow cooking grated lauki in coconut milk and jaggery until dense and aromatic. This dairy-free take on the traditional Indian halwa is lighter too, thereby making it a comforting option for a rainy day. With precise heat from an induction cooktop, this warm delicacy comes together beautifully. It may ask for a little patience, but the final bite is well worth the wait.
Lauki, the star of this recipe, is light, easy on the gut and hydrating; therefore, it’s good to have during the humid months when the appetite often dips. Bottle gourd pudding or lauki halwa is an adored Indian dessert made by simmering in whole milk and finishing with dollops of ghee. This version recreates the classic halwa for vegan eaters by switching dairy milk for coconut milk and ghee with some coconut oil. Slow-cooking the lauki with jaggery, cardamom, and a handful of nuts transforms this humble squash into a dessert that feels indulgent but stays gentle on the stomach.
An induction cooktop provides good temperature control in the whole process. The recipe is initially cooked on medium heat to cook the grated bottle gourd, then reduced to low heat on the addition of the milk. Stirring continuously in between is a crucial part of the process as this helps the mixture cook evenly and prevents it from scorching. Coconut oil is a good choice herein, but if you want a milder
Read MorePeel the bottle gourd and then grate it. Wring out the excess liquid and then set it aside.
Set the induction cooktop to a temperature of around 160°C and put some coconut oil in a heavy-bottomed pan.
Add the grated bottle gourd and sauté for around 5 minutes until the raw smell vanishes and the moisture reduces.
Lower the induction setting to low-medium, i.e around 120°C and then pour in the coconut milk and stir properly.
Let it simmer while being covered partially for around 15 minutes. Keep stirring every few minutes to prevent sticking. Continue this until the lauki becomes tender and most of the liquid is absorbed.
Mix in the grated jaggery, and you will notice that the mixture will loosen slightly as the jaggery melts.
Continue cooking for another 8-10 minutes, while stirring in between, until the halwa attains a thick consistency and starts to pull from the sides of the pan.
Add the saffron, cardamom powder and the chopped pistachios, almonds, cashews and raisins.
Switch off the induction cooktop and let the halwa sit for another 5 minutes to thicken more.
Put in serving bowls, garnish with the leftover nuts and serve warm.
This often happens when the excess water is not pressed out of the grated bottle gourd before cooking, or if the jaggery is added too soon.
Yes, you can start with ⅓ cup and adjust according to your taste once the lauki is cooked.
Yes. Even though coconut oil adds a subtle richness, it is not necessary, and you can use other neutral-flavoured vegetable oil.
When the halwa is ready, you’ll see most of the liquid is evaporated, the mixture looks glossy and thick, and it begins to separate from the sides of the pan.
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