Lauki Ka Halwa

Step 1

Peel the bottle gourd by running a vegetable peeler or sharp knife down the sides lengthwise, removing the thin green outer layer until the pale white flesh is exposed.

Step 2

Cut the peeled gourd in half lengthwise, then use a spoon to scrape out and discard the soft seeds and stringy center.

Step 3

Using the large holes of a box grater, grate the gourd flesh downward into a large bowl, rotating the gourd as you go until you reach the hard end.

Step 4

Crack open each cardamom pod by pressing it firmly with the flat side of a knife until the pod splits, releasing the tiny seeds inside.

Step 5

Pour 4 tablespoons of ghee into a large, heavy-bottomed skillet and set it over medium-high heat for 60 seconds until the ghee is melted and shimmers when you tilt the pan.

Step 6

Add all the grated gourd to the hot ghee and stir continuously with a wooden spoon, scraping the bottom and sides of the skillet so nothing sticks.

Step 7

Keep stirring until the gourd reduces significantly in volume and turns a deep golden-brown color, about 12–15 minutes — the mixture should look like thick, caramelized paste.

Step 8

Pour in 1 cup of whole milk slowly, stirring constantly to prevent lumps from forming as the milk incorporates into the cooked gourd.

Step 9

Add the 4 cracked cardamom pods (pods and seeds together) to the mixture and stir well.

Step 10

Continue stirring over medium heat for 5 minutes until the milk is fully absorbed and the mixture looks creamy and cohesive again.

Step 11

Pour in the 0.5 cup of sweetened condensed milk and stir continuously for 3 minutes until it's fully blended in.

Step 12

Reduce the heat to medium-low and continue stirring once every 30 seconds for another 5 minutes until the halwa looks glossy and thick.

Step 13

Add the 0.25 cup of chopped cashews and 0.25 cup of raisins to the halwa, stirring gently to distribute them throughout.

Step 14

Sprinkle 2 tablespoons of sugar over the top and stir once more to combine, cooking for 30 more seconds.

Step 15

Remove the skillet from heat and let it rest for 5 minutes; the halwa will thicken slightly as it cools.

Step 16

Spoon the warm halwa into small serving bowls, discarding the cardamom pods if you encounter them, and serve immediately.