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Lauki Ka Halwa is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.
Heat a large nonstick pan over medium heat and add 1 tbsp ghee; once hot, add the grated lauki and sauté, stirring continuously, for 8–10 minutes until much of the moisture evaporates and the lauki softens.
Pour in the milk and bring to a gentle boil, then reduce to medium-low heat and cook uncovered, stirring occasionally, until the mixture thickens and the milk is almost absorbed (about 20–25 minutes).
Add the crumbled khoya and mix well; continue to cook, stirring frequently, for 10 minutes to integrate until the mixture becomes rich and dense.
Stir in sugar and cardamom powder, then cook over medium-low heat until the sugar dissolves and the halwa thickens again, pulling away from the sides (another 10 minutes).
In a separate small skillet, heat the remaining 0.5 tbsp ghee, lightly toast the cashews, almonds, and raisins for 2–3 minutes, and fold them with saffron strands into the halwa just before serving.
