🔴Bhatt ke Dubke , Lauki ka halwa recipe by Meal Palace

Ingredients

• 200 g Black Bhatt (Black Urad Dal) (soaked overnight, rinsed)
• 4 Garlic Cloves (peeled and minced)
• 2 Green Chilies (slit lengthwise, optional for heat)
• 1 tsp Salt (optional, adjust to taste)
• 1500 ml Water (for boiling the dal)
• 1 kg Lauki (Bottle Gourd) (peeled and grated)
• 2 tbsp Ghee (unsalted, divided)
• 1.5 cups Full‑Fat Milk (warm, preferably fresh)
• 4 tbsp Sugar (adjust to sweetness preference)
• 2 tbsp Milk Powder (adds richness, optional)
• 0.25 cup Mixed Dry Fruits (chopped (almonds, cashews, pistachios, raisins))
• 0.25 tsp Cardamom Powder (optional, for aroma)
• a pinch Food Color (optional) (natural beet powder preferred)

Instructions

1. Soak the Black Bhatt

   Rinse the black bhatt thoroughly, then place it in a bowl and cover with plenty of water. Soak for at least 12 hours or overnight.

   Time: PT15M

2. Drain and Grind

   Drain the soaked dal and transfer to a grinder. Add 2‑3 tbsp water and pulse to a coarse paste; avoid turning it into a smooth batter.

   Time: PT10M

3. Boil the Dal

   Heat the cast‑iron kadhai on medium flame. Add 1.5 L water, bring to a rolling boil, then stir in the ground dal. Scrape the bottom to prevent lumps.

   Time: PT15M

4. Add Aromatics

   Add the minced garlic, slit green chilies, and a pinch of salt. Stir and let the flavors meld.

   Time: PT5M

5. Simmer the Dubke

   Reduce the flame to low, partially cover, and let the dal simmer for about 20 minutes, stirring occasionally, until it becomes soft and the broth thickens.

   Time: PT20M

6. Prepare the Lauki

   Peel the lauki, then grate it using a coarse side of the grater. Set aside.

   Time: PT10M

7. Fry Dry Fruits

   In a separate small kadhai, melt 1 tbsp ghee over medium flame. Add the chopped dry fruits and fry for 2 minutes until fragrant. Transfer to a plate.

   Time: PT5M

8. Sauté the Grated Lauki

   Add the remaining 1 tbsp ghee to the same kadhai, then add the grated lauki. Sauté for 3‑4 minutes on medium flame, stirring constantly.

   Time: PT5M

9. Add Milk

   Pour the warm milk over the sautéed lauki, stir, and bring to a gentle boil.

   Time: PT10M

10. Sweeten the Halwa

    Stir in the sugar and milk powder until fully dissolved.

    Time: PT5M

11. Cook the Halwa

    Continue cooking, stirring frequently, until the mixture thickens, pulls away from the sides of the pan, and attains a glossy texture (about 10‑15 minutes).

    Time: PT15M

12. Finish the Halwa

    Add cardamom powder, a pinch of food color (if using), and drizzle the remaining ½ tbsp ghee. Mix well.

    Time: PT2M

13. Garnish and Serve

    Transfer the dubke to a serving bowl. Serve hot with steamed rice or on its own. Plate the lauki halwa, garnish with the fried dry fruits, and enjoy warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g