A beautiful, pale green doodhi halwa made with bottle gourd and no milk or dairy products.
Doodhi Halwa is a delicious Indian sweet that is not at all difficult to veganize and which, in its animal-free avatar, ends up being both healthier and more delicious.
A doodhi or lauki or bottle gourd is a pretty, pale-green squash that is a known cholesterol fighter and makes delicious subzis. Because the doodhi is very neutral-tasting it lends itself beautifully to a halwa.
The process of making a doodhi halwa is very similar to that for making a vegan carrot halwa. You grate the veggie, you reduce the milk, you add the sugar, and you have an incredibly fabulous sweet made of something that's actually good for you.
Besides, there really is no way to mess this one up. All it takes is a bit of patience.
I use almond milk instead of regular milk in my doodhi halwa. Cup for cup, almond milk contains about ⅓rd the calories in a cup of regular milk. Also, I like substituting nut milks rather than soy milk in Indian sweets because I find they add tons of flavor and no aftertaste, which can ruin a sweet. And because most Indian sweets including this one usually incorporate nuts, the flavor of almond milk lends itself naturally to these dishes.
That said, if you can't find almond milk or refuse to make your own (yes, you're allowed to be a rebel), you can go with vanilla soymilk. The halwa would still be delicious.
It's time for me to fly. Enjoy your weekend, all!
More vegan Indian sweets
Vegan Doodhi Halwa
Ingredients
- 1 medium bottle gourd , peeled (the thin skin peels easily with a regular vegetable peeler), seeded, and then finely grated. It should yield around 4-5 cups.
- ⅓- ½ cup sugar
- 3 cups almond milk
- ½ teaspoon cardamom powder
- 2 tablespoon raw cashews , chopped
- 1 tablespoon avocado oil or any neutral oil + 1 tsp
Instructions
- Heat 1 tablespoon of oil in a wide-mouthed skillet.
- Add the bottle gourd and stir-fry for about 5-7 minutes.
- Add the almond milk, stir well, and bring to a boil. Reduce the heat so the mixture simmers and allow the halwa to reduce until all the liquid has evaporated, which may take about 60-90 minutes. Stir frequently while the mixture is reducing.
- Add the sugar and stir well.
- In a small saucepan, heat 1 teaspoon of oil and add the cashewnuts to it along with the cardamom powder. Turn off the heat as the cashews turn lightly golden-brown and pour everything into the halwa.
- Mix well and turn off the heat before the halwa gets too dry. You can also add some raisins along with the cashews and let them plump in the oil before adding to the halwa. .
- I think the halwa tastes best slightly chilled, but if you can't wait, dig in
More Indian vegan sweets.
Rebeca
Mmmm, this looks so yummy! Could you recommend any substitute for bottle gourd? I think I've seen it in the Asian market here, but wonder if I could use a different kind of squash? Thanks!
Madhavi
Almond milk hummmm wow, very nice recipe!!
Parita
My mom makes this all the times, especially during the fastings. Using almond milk is a great idea, thanks!
Ms.Chitchat
Have seen the Doodhi halwa only in Mittai shops, never attempted to make at home. Finding it similar to gajjar halwa, will surely make some soon. Thanks for sharing. Clicks are superb!!!!!
Tiffany
This looks like something my mom and sister would totally love; they're obsessed with cashews and also have no problem with sweets.
I also prefer almond milk over soy milk in general, for the neutral taste and lower caloric content.
Nupur
Vaishali, I love love love your vegan versions of Indian sweets. In a couple of days, I'm trying your vegan gajar halwa.
Red Chillies
Hats off to you for trying veganising so many hither to thought impossible Indain sweets. I would have never imagined using Almond milk. Will definitely give this a try sometime.
Anonymous
Hi Vaishali
Halwa looks delicious and reminds me of My mom's doodhi halwa. Would definitely try this cruelty free version 🙂
Will be waiting for Pedha recipe 🙂
Vaishali
Gita, Supriya, Skay, Sharmila, Thanks!
Rajendra, I believe in moderation--and I usually use turbinado sugar which is unrefined, and that helps too in making the halwa healthier than it would be with regular suger. I've not used sucralose as a sweetener before, but you could certainly try it. Your halwa may be a little drier, and you might want to add a tiny bit of almond milk at the end to get it back to a creamy consistency. Hope that helps 🙂
Latha, Simplyfood: Thanks!
simply.food
Doodhi halwa looks so delicious and beautiful click.
Latha
I usually make it with white pumpkin. This one looks tempting.
Sharmila
Am sure almond milk will give a wonderful and different flavour too! I can use it too the next time I make this halwa. Good one Vaishali. 🙂
Skay
i love doodhi halwa! and using almond milk sounds better, much better! gotta try it.
Supriya Nair
Luv the Dudhi Halva here...very healthy...and like the click as well.
Gita
Almond milk instead of regular milk sounds very healthy...halwa looks very delicious 🙂
Anonymous
So much sugar cannot really be healthy, is it not? What would you say about using Sucralose to make it healthier? - Rajendra