Introduction

Dudhi Halwa is a traditional Indian sweet made from bottle gourd (also called lauki or dudhi bhopla). It is known for its soft texture and delicious taste. However, making it fresh takes time and effort, which is not always possible in busy daily life.

To make this easier, I am working on a Dudhi Halwa Premix — a ready-to-cook version of the halwa. This premix can be quickly prepared at home by simply adding hot milk or water and cooking for a few minutes. It is a convenient and healthy option for anyone who wants to enjoy homemade halwa without spending too much time.

What is Dudhi Halwa Premix ?

Dudhi Halwa Dry Premix is a mixture made from cooked and dried bottle gourd, sugar, ghee, and cardamom. Once prepared, it is packed in dry form. When needed, it can be cooked quickly to make fresh halwa. This type of premix helps in saving time while keeping the traditional taste.

What I want to achieve :

Through this premix project, I want to:

  • Make a healthy sweet dish easy to prepare
  • Use drying methods to increase shelf life
  • Make a product that can be used at home, during travel, or by students
  • Explore how this product can be used for small business or local production
  • Keep the original taste and nutrition of dudhi halwa in a ready-to-use form

Why I chose Dudhi ?

  • High water content makes it suitable for dehydration and shelf-stable premix.
  • Mild taste blends well with milk, sugar, and ghee for halwa preparation.
  • Contains fiber, calcium, iron, and is low in calories – adds nutritional value.
  • Easily available, low-cost, and ideal for local processing and value addition.

Basic Ingredients –

  • Grated bottle gourd (dudhi)
  • Fresh milk
  • Sugar
  • Ghee
  • Cardamom
  • Dry fruits

Basic processing steps –

Here are some important steps I want to use while making the premix:

  • Grating – shredding the raw dudhi into fine pieces
  • Boiling OR Water Blanching – boiling the grated dudhi in water to soften it, reduce microbial activity
  • Drying – removing moisture to make the mixture shelf-stable
  • Mixing – adding sugar, ghee, and cardamom to the cooked mixture
  • Packaging – sealing the premix in pouches for storage and use

Work Done On 27/06/25 to 28/06/25

Work on Trial 1-Starting the Dudhi Halwa Premix

I began the preparation of Dudhi Halwa Dry Premix with the following steps:

1. I selected fresh, good-quality dudhi and washed it properly.

2. The total weight of raw dudhi before peeling was 1.340 kg.

3. Then, I peeled the outer skin & grated the peeled dudhi using a hand grater.

4. After grating, I removed excess water and unwanted parts like seeds and soft pulp & the final weight of usable grated dudhi was 900 gm.

5. I boiled the 900 g grated dudhi by adding 900 ml of water in a pan on a gas flame.

  • I used the same amount of water as the dudhi to make sure it cooks evenly and becomes soft, but not soggy.
  • I cooked it for 32 minutes, which was the time needed for the dudhi to become soft and partially cooked.

6. To check whether the dudhi was cooked properly, I pressed and flaked a small amount with my fingers.

  • This test was important to make sure the dudhi had reached the right softness before drying.

7. I then applied a thin layer of ghee on a steel tray to prevent the cooked dudhi from sticking (Because, we don’t have the butter paper available & spread the cooked dudhi evenly on the tray.

8. I placed the tray inside an electric dryer and set the temperature to 55°C.

  • I let it dry for 3 hours to remove the moisture properly and prepare it for the next mixing stage.