Nov 25, 2013

Sorakaya (Louki) Halwa

Sorakaya (called in Telugu) is from Squash family and widely available in South India or in coastal parts of India. This vegetable is also known as Lauki (or Doodhi) in Hindi or Bottlegourd in English. As the name says it resembles like a 'Bottle', long and thick. There are several nice variations that you can make with this vegetable, but most popular in my family are Sorakaya Pachadi, Sorakaya cooked with Milk or Sorakaya Pulusu (stew). I have always wanted to make this Soarakaya Halwa from long time.Finally today it happened, because today I have a  fresh Bottlegourd from the vine at hand. Again thanks to my sister for sending these fresh bottlegourds form her garden!

This is shocking truth for me to know that Halwa is a Middle Eastern based sweet (Thanks to Wiki), I used to think this is from India. Halwa is a light ( not too rich) sweet, mostly made with flour, milk and nuts. Some times you replace the flour with, Sooji Rava, or lentils or Vegetables. I have already made one veggie base Halwa, that is Carrot Halwa. Today it's time to experiment Halwa with Sorakaya! Here is the reicpe, njoy!

Do you know?: Taking raw Sorakya Juice early in the morning will slim you down. You will see the results in 1 week. I haven't tried it, as I am afraid of that taste. Heard from my friends, if you can handle the taste you should give it a try. :-)

Preparatory Steps:
Trim the edges of Sorakaya, peel it and remove the seeds.Wash the wedges and grate it with Grater. Take the grated sorakaya in your palms and squeeze it to remove any extra water and keep it aside.

Grated Sorakaya - 2 cups
Milk - 1 cup
Sugar - 1/2 cup
Butter - 1/4 cup
Cashew Nuts - 10
Raisins - 5
Pistachio Nuts - 5 nuts ( optional)
Cardamom Powder - 1/2 tsp ( or 2 pods)

  1. Heat the non-stick pan, add 1 tsp of butter. Once the butter melts add the Cashew Nuts and Raisins and roast them for 1min. Take these out and keep them aside. 
  2. To the same pan add 1 tsp of butter and add Grated Sorakaya. Saute it until the raw smell goes away. ( takes at least 5 min)
  3. Add milk to the pan and keep on mixing it with grated sorakaya. Close the lid and leave it for 5 min. 
  4. Remove the lid and keep the flame in low, add sugar and cardamom powder to the pan.
  5. Mix it very well and simmer until all the milk gets mixed into grated sorakya ( another 5 min).
  6. Now add remaining butter to the Halwa and mix it very well. You notice now the Halwa comes together and becomes thick. Taste and adjust the sugar according to your taste.
  7. Transfer it to serving bowl and decorate with Roasted Cashew and Raisins. I like to add chopped pistachio nuts to match the color of this Halwa and it is optional and up to you.

  • You need fresh and tender sorakaya to make this halwa.
  • Removing the water from grated sorakya by squeezing is the critical step in this recipe
  • Cardamom Powder is vital to enrich this Halwa Flavor, so don't skip it.

will be back with another great recipe,
until then take care


  1. I oftenly made this halwa. Delicious in true sense.

  2. looks so yummy...I have this in my draft I do it with Koya

  3. Woww.. Lovely and delicious halwa.. very tempting clicks :)



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