Dudhi Halwa (दुधी हलवा) is a sweet delicacy and a close cousin of the Gajar Halwa, yet softer. Served with Poori or simply as a dessert.
- 2 cup grated Doodhi
- 2/3 cup sugar
- 1 cup milk
- 1 tbspoon Elaichi powder
- Grate 1 or 2 large Doodhi’s along with the skin to make about 2 cups
- Place the grated doodhi in a pressure pan/cooker and cook for 2 whistles
Tip: !! Do NOT put any water while cooking, the water in the Doodhi is enough for cooking
- Shut off the cooker, and when it cools down, strain all the water from the doodhi squeezing it by hand or putting it on a strainer and pressing the water out.
- Place the doodhi in a pan, add 1 cup of milk and boil it on medium heat. Keep stirring frequently as the mix starts getting thicker
- As the mixer starts getting thicker, add sugar and stir. Once the Halwa becomes thick add Elaichi powder and turn off the gas, the Doodhi Halwa is now ready.
Serve hot with Poori or as a dessert