FREQUENTLY ASKED QUESTIONS
To reduce the sweetness of lauki halwa, add a few tablespoons of lemon juice or yogurt to the mixture. You can also reduce the sugar used in the recipe or replace it with a sugar substitute like stevia. Another option is adding more grated lauki to the mixture, diluting the sweetness. Finally, you can balance the sweetness by adding a pinch of salt or cardamom powder to the halwa.
Lauki ka halwa is a mouth-watering Indian sweet. It is made with grated bottle gourd, milk, sugar, and ghee. However, sometimes the halwa turns brown instead of the usual white or light green color. It can happen for several reasons. One of the main reasons is that the bottle gourd used to make the halwa may not be fresh or have started to oxidize, which can cause it to turn brown. Another reason could be the cooking process - if the halwa is cooked on high heat for too long, it can also turn brown. Finally, the type of milk used can also play a role - if the milk has been heated for too long or is not fresh, it can cause the halwa to turn brown. To avoid this, using fresh bottle gourd, cooking the halwa on low heat, and using fresh milk is essential.
Lauki ka Halwa, also known as bottle gourd halwa, is a delicious Indian dessert that is not only tasty but also has several health benefits. Lauki, or bottle gourd, is a low-calorie vegetable with fiber and essential nutrients like vitamins C and K, potassium, and calcium. When made into a sweet dish like halwa, it offers a unique combination of taste and nutrition. Some benefits of eating Lauki ka Halwa include improved digestion, better heart health, and stronger immunity from antioxidants. It can also aid weight loss due to its low-calorie and high-fiber content. Overall, Lauki ka Halwa is a healthy and tasty dessert option everyone can enjoy.
Lauki Ka Halwa can be stored in the refrigerator for up to a week or frozen for up to a month. Thaw and warm before serving.
It helps to regulate blood sugar levels, cholesterol, and blood pressure, promoting proper blood flow to all body parts and preventing acidity.