Dudh Lau is a dessert that really makes me hungry the moment I even pronounce its name. It is JUST SO YUMMY! Its sweet rich and creamy taste will uplift you anytime! Dudh Lau is frequently cooked during winter as gourds become widely available. The dish is also made during special occasions, such as on Eids.
250-400 g small gourd ( Lau)
2 liter milk
500 g sugar
1/2 cup ghee
2-3 cinammon sticks
2-3 bay leaves
1 teaspoon of rosewater
1/2 cup chopped pistachio
Scrape the skin off the Lau (gourd). Cut the Lau into some chunks and using a grater, shred the Lau into very thin slices. Collect the shredded Lau on a sieve. Set aside to allow any water to filter out.
On a pot heat the milk until it thickens from its volume of 2 liters to 1/2 liter. Mix in sugar as the milk heats and thickens. This will take a while, around 20-30 minutes.
When the milk has thickened, pour ghee on a separate pan on high heat. Add the cinnamon sticks, bay leaves and cardamom and fry for a little bit. Add the shredded Lau and fry for 10-15 until the Lau turns slightly brown. Pour in the thickened milk when the Lau has been fried.
Stir slowly, lower the heat and put the lid on for 10 minutes. The Lau should be cooked when the ghee ( concentrated oil) floats on top on the pan. Sprinkle the Dudh Lau with rosewater and stir. Pour on a dish and set aside for cooling. When cooled, put the dish the fridge to chill for an hour or two.
Serve the cold Dudh Lau with raisins and chopped pistachio