How to make Lauki Halwa Canapes -
Lauki halwa and rabdi topped on fried bread roundels.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), White bread slices (सफेद ब्रेड)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Chhenna Murki Sheer Kurma Gond ki Raab Jalebi
Lauki Halwa Canapes Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Lauki Halwa Canapes Recipe
Bottle gourd (lauki/doodhi) grated 100 grams
White bread slices 3-4
Ghee 1 tablespoon
Pistachios 5-6
Almonds 5-6
Khoya/mawa grated ¾ cup
Sugar ¼ cup
saffron strands 5-6
Sugar syrup ¾ cup
Oil for deep-frying
Rabdi as required
Method
Step 1
Heat ghee in a non-stick pan. Add bottle gourd and saute on medium heat for 5-7 minutes or till the gourd is cooked.
Step 2
Roughly chop pistachios and almonds and set aside.
Step 3
Add khoya, sugar and saffron to the pan and mix well. Cook on medium heat for 5-7 minutes, stirring continuously. Transfer the lauki halwa on a plate and set aside to cool to room temperature.
Step 4
Heat sugar syrup in a deep non-stick pan.
Step 5
Heat sufficient oil in a kadai.
Step 6
Place the bread slices on a worktop. Cut roundels with a cookie cutter and deep-fry in hot oil till golden and crisp.
Step 7
Slide the fried bread roundels in the sugar syrup and soak for 2-3 minutes on heat.
Step 8
Arrange the roundels on a serving platter. Top with rabdi quennels, lauki halwa quennels, garnish with chopped pistachios and almonds and serve immediately.
Nutrition Info
Calories : 1861 Kcal
Carbohydrates : 218.4 gm
Protein : 38.9 gm
Fat : 92.3 gm
Other : Niacin- 1.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
