- This is a popular Indian dessert made from Lauki or bottle gourd a long light green gourd available easily and year round in Indian markets.
- It has a subtle flavor so add cardamom a little at a time. Some add rose water or kewra instead. You can use a little food safe color to brighten the doodhi which turns a rather pale grey green when cooked but it's a matter of choice. I use a little bit of Matcha or concentrated spinach powder.
- Serves 8
- 1.25 kgs bottle gourd or doodhi
- 2 tbsp ghee or clarified butter
- 1 cup sugar
- 2 cups plain whole-milk
- 150 grams Mawa or milk solids
- pinch food -safe green color
- 1/2 teaspoon ground, green cardamom seeds
- 2 tbspn lightly toasted cashew or almond pieces
- Wash the lauki or bottle gourd. Slice in half laterally and then slice each piece lengthwise into two. Remove seeds. Shred the gourd on a medium grater.
- Combine the ghee, sugar, one cup water and shredded gourd in a large kadai or wok and cook on medium heat for 35 minutes, stirring to prevent burning. Add the milk and continue to cook until mixture reduces in volume by half.
- Add the milk solids and mash into the doodhi. Cook another 15-20 minutes until milk solids are well incorporated into the gourd. Add color at this point and mix well. Add the ground cardamom and garnish with nuts. Serve warm and reheat when required. Will keep refrigerated for 7 days.
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