This humble but immensely delicious sweet thing bottlegourd halwa marks my return of vacation this year. Dear foodie friends I am back after the long vacation trip where I was just eating good food with no self cooking. Which also means celebration of freedom from kitchen. It was so good, pleasing and relaxing where I could concentrate on collecting some traditional recipes from some experts. The face to face talks with some renowned cooks of my village would surely help me in my kitchen.
When I came home yesterday, the picture of my kitchen wasn’t pleasing at all. The sink tap wasn’t functioning, the water flow was very slow. The stove, the floor and kitchen utensils had an inch of accumulated dust on them. It took me few hours to set the kitchen back to normal and partially it’s ready now. I had anticipated the scenario prior to my trip and this bottlegourd halwa recipe had been saved as post-vacation draft.
I love to indulge in a dessert which has vegetable as base(Like this ashgourd halwa). This recipe impressed me because it has humble bottlegourd. The milk makes the halwa creamy and dessert-y. You can even cook it in water or steam cook too but milk enriches the flavor. For the appetizing green look of halwa, I used green food color. If you are a person who doesn’t like artificial colors in food, then you can skip it or use some veg based color.