Go Back
–+ servings
Print
Lauki Nariyal Halwa

Lauki Nariyal Halwa

Lauki Nariyal Halwa — a rich and creamy Indian sweet made with grated bottle gourd, coconut, milk, and ghee! Flavored with cardamom and roasted nuts, this soft, melt-in-mouth halwa is a beautiful prasad for Navratri celebrations!

Course Dessert
Cuisine Indian
Keyword fasting, mithai
Custom Category Desserts, Fasting Recipes, Indian Sweets
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 214 kcal
Author Nidhi Bothra

Ingredients

Halwa:

  • 4 cups lauki (bottle gourd or opo squash) , grated using the thick side of a box grater
  • 1/2 cup fresh coconut , grated
  • 3 1/2 cups milk , divided (2 cups + 1½ cups)
  • 1/4 cup + 1 tbsp sugar , to taste
  • 2/3 tsp cardamom powder
  • 2 1/2 tbsp ghee , divided (1 tbsp + 1½ tbsp)
  • 2-3 tbsp roasted mixed nuts almonds, cashews, and pistachios, finely chopped

Garnish:

  • pistachio dust
  • desiccated coconut mixed with dried rose petals
  • saffron strands , soaked in water
  • edible gold foil , optional

Instructions

  1. Heat 1 tbsp ghee in a heavy-bottomed pan on medium heat. Add the coarsely grated lauki without squeezing out its moisture. Sauté for 5–7 minutes, stirring continuously. The lauki will release its natural water. Continue cooking until most of the moisture evaporates, the lauki softens, and its color starts changing.
  2. Add 2 cups milk and let it simmer on medium heat for 7–8 minutes until the lauki is nicely cooked and tender. Keep stirring continuously to prevent the milk from sticking to the bottom of the pan.

  3. Add the freshly grated coconut along with the remaining 1½ cups milk. Mix well and continue cooking on medium heat until the milk reduces and the mixture starts coming together. Keep stirring throughout so nothing sticks to the bottom.

  4. Add sugar and continue cooking for another 4–5 minutes until everything comes together into a soft, creamy halwa. Don't let all the moisture evaporate, as the halwa will thicken further while cooling.
  5. Mix in the cardamom powder, finely chopped roasted nuts, and remaining 1½ tbsp ghee. Stir until everything is well combined and the halwa develops a lovely shine. Turn off the heat.
  6. Let the halwa rest for about 5 minutes before transferring it to your serving dish or traditional dabba. Spread it evenly and allow it to cool slightly.

  7. Garnish with pistachio dust, desiccated coconut mixed with rose petals, and little dots of saffron-infused milk. Finish with edible silver foil, if using. Your Lauki Nariyal Halwa is ready to enjoy!

Recipe Video

Recipe Notes

  • Grating the lauki: Use the thick side of a box grater for a slightly coarse texture. There's no need to squeeze out the moisture, as it will evaporate while sautéing.
  • Keep stirring: Stir continuously during cooking, especially once the milk is added, to prevent the halwa from sticking to the bottom of the pan or burning.
  • Don't make it too dry: This is the most important tip! Keep the halwa slightly moist because it will thicken as it cools down. This helps maintain its soft, creamy texture even the next day.
  • Coconut: Freshly grated coconut works best, but you can substitute desiccated coconut. If using desiccated coconut, add a little extra milk as needed since it absorbs more moisture.
  • Sweetness: Adjust the sugar according to your taste.
  • Storage: Once completely cooled, transfer to an airtight container and refrigerate for up to 3–4 days. Keep refrigerated rather than leaving it at room temperature for extended periods.
Nutrition Facts
Lauki Nariyal Halwa
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 27mg9%
Sodium 69mg3%
Potassium 356mg10%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 20g22%
Protein 5g10%
Vitamin A 140IU3%
Vitamin C 1mg1%
Calcium 203mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.