I love dodhi halwa. Perhaps not the ideal thing to eat at this time of the year when we are all about clean eating and excersise. This rich, creamy almost burfee like halwa reigns supreme in the sweet starter catergory, so much so that my mum actually cooked this halwa for our wedding day. This recipe has been tweaked many times and the measurements are unfortunately not precise. Keep tasting this as it simmers away and and when you want to eat the entire pot, that’s when you will know its ready. This recipe also freezes very well so you can make it in advance and eat it on cheat days. The original recipe does not include the raspberry cream or pecans, I modified this recipe to give it a slight gourmet twist. The cream richens the halwa and the tartness of the raspberries provide a nice contrast to the richness of the dish.
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FYI:
A halwa is a sweet dessert that is usually served as a starter in indian meals. The most common variety is gajar (carrot) halwa.
Dhodi is type of squash or gourd that is light green in colour. It can be prepared in both sweet or savoury dishes.