Bottle gourd Halwa (Gardudde Halwa)

A halwa is a type of sweet dish made by cooking or baking ingredients, such as flour, milk, sugar, and butter in an oven or on top of the stove.

Lauki kheer with jaggery is a traditional Indian dessert made from dried lauki (bottle gourd) and jaggery.


Do you need a fast, easy-to-make halwa? Then bottle gourd halwa is just up your alley. Bottle gourd halwa is a delicious cold or warm treat. 

My mother used to prepare kushmanda halwa (ash gourd halwa, also known as kashi halwa) all the time. However, grating ash gourd and cooking ash gourd to make the renowned kushmanda halwa requires a lot of time and work. As a result, my mother discovered a bottle gourd replacement for ash gourd. Bottle gourd is simple to grate and prepare. Streamlining and simplifying the procedure. Furthermore, this bottle gourd/gardudude halwa tastes identical to kushmanda halwa. Bottle gourd is also known to have cooling properties.

In Konkani, the bottle gourd is known as gardudde. In Konkani, it’s known as gardudde halwa.


1 medium bottle gourd – 2 cups grated bottle gourd 1 pound of sugar 1/2 teaspoon powdered cardamom 4 to 5 tablespoons ghee Raisins and nuts

2 – 3 people

Time to prepare: 40 minutes

Method of Preparation:

1. Remove the peel from the bottle gourd. 

2. Bottle gourds with ripe seeds are mature. In such instance, remove the seeds. If you get a sensitive bottle gourd, it will contain a small number of tiny, fragile seeds. You won’t have to bother about removing the seeds from a delicate bottle gourd. 

3. Grate the bottle gourd using a grater. 

4. Cook shredded bottle gourd in a nonstick pan on medium heat without adding any water. When the bottle gourd begins to cook, it releases water. Allow the bottle gourd to cook in the water after closing the pan with a cover.

5. To ensure even cooking, saute once in a while.

6. The bottle gourd will be half-cooked after all of the water has gone. After that, add the sugar and stir thoroughly. 

7. The sugar dissolves, and the mixture returns to its original watery state. Allow the bottle gourd to simmer in the water. Cook over a low heat with the lid closed until the bottle gourd is fully cooked. 

8. As the bottle gourd cooks, the water in the pan evaporates, leaving the halwa dry. Cook until the mixture has thickened into a sticky, syrupy consistency.

9. Stir occasionally to keep the mixture from adhering to the bottom of the pan.

10. Stir in the cardamom powder well. Mix in the ghee well.

11. In a tablespoon of ghee, fry the cashews and raisins until the cashews are golden brown. Mix them into the halwa well.

12. Remove the halwa from the heat when it reaches a sticky, syrupy consistency and begins to lift off the pan when you stir it.

Suggestions for serving

With or without badam slices on top, serve the halwa hot or cold. This bottle gourd halwa may also be served cold.

Have you tried this banana halwa recipe yet? You may also like these great halwa recipes:

Halwa with Bananas (Kele Halvo)

Halwa made with carrots (Gajar Ka Halwa)

Halwa made with beets

Look here for more Indian dessert and sweets recipes.

Tags: festival cuisine, sweets, desserts, gardudde, bottle gourd, halwa

Bottle gourd Halwa is a traditional Indian dessert made from bottle gourd (a type of squash). It is often served during the winter months.

Related Tags

  • konkani sweet recipes
  • dudhi
  • lauki
  • halwa recipe

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.