Bottle gourd, or loki, is a light green vegetable with a smooth surface and soft, water-rich interior. Mild in taste and quick to cook, it's commonly used in North Indian dishes like loki ki sabzi, kofta, and dal preparations. Its tender flesh pairs well with cumin, ginger, and tomato bases. Loki is ideal for light, home-style cooking and is often used in both dry and gravy recipes. Choose gourds that are pale green, unbruised, and firm to the touch. This easy-to-cook vegetable is valued for its soft texture and compatibility with simple, everyday flavors.
 
Recipe You Should Definitely Try:
How to Make Lauki Halwa – Indian Bottle Gourd Dessert**
 
 Ingredients:
 
Bottle gourd (lauki/doodhi) – 2 cups, peeled, deseeded & grated
Full-fat milk – 2 cups
Sugar – ½ to ¾ cup (adjust to taste)
Ghee – 2 to 3 tbsp
Cardamom powder – ½ tsp
Cashews & almonds – 1–2 tbsp, chopped
Raisins – 1 tbsp (optional)
 
 Method:
 
1. Prep the lauki:
Peel and deseed the lauki.
Grate it finely and squeeze out excess water (important to avoid watery halwa).
2. Sauté in ghee:
Heat 1½ tbsp ghee in a heavy-bottomed pan or kadhai.
Add grated lauki and sauté for 5–6 minutes until the raw smell fades and it slightly softens.
3. Cook in milk:
Pour in 2 cups milk and cook on medium heat, stirring often.
Let the lauki absorb the milk and soften completely. This will take 12–15 mins.
4. Add sugar & flavor:
Add sugar. The mixture will loosen slightly — keep stirring till it thickens again.
Add cardamom powder and mix well.
5. Finish with ghee & nuts:
In a small pan, heat the remaining 1½ tbsp ghee.
Fry cashews, almonds, and raisins. Add this to the halwa.
Stir everything together until halwa leaves the sides of the pan and looks glossy.
5. Garnish:
Chopped pistachios or a saffron strand (optional)
Serve warm or chilled — both taste divine!
 
 Pairs With:
Perfect as a festive dessert after lunch or dinner
Also great for Navratri, vrat days, or prasad