Vegan Doodhi Halwa
A beautiful, pale green doodhi halwa made with bottle gourd and no milk or dairy products.
- 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 vegetable oil + 1 tsp
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
Calories: 164kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 163mg | Potassium: 25mg | Fiber: 1g | Sugar: 28g | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg