Lauki Tart Halwa
Lauki (Bottle gourd)
Khoya danedar (Reduced milk)
Green Cardamoms (powder)
Rinse, peel and grate the lauki and remove the center portion. Heat ghee in a heavy pan on medium flame.
Add the grated lauki and mix very well with the ghee. Cook lauki on medium flame. Continue to stir until the moisture evaporates. Add sugar and sauté till lauki halwa turns thick.
Add Khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well, and serve it hot or cold. To give a twist to this hallway can get small readymade tart shells and transfer the lauki halwa in it. It tastes excellent when combined.