Dudh Lau or Dudh Kadu is different from the conventional desserts. The unique taste of dudh lau beats almost everything. Those who have eaten this very tempting food will only understand its taste!

Winter means pitha making at home in Bangladesh. Dudh lau must be on the list of winter sweets somewhere in the rural areas. However, in many places, this food is completely unfamiliar. Again, in many places, the process of making is a bit different.

We are sharing the much simpler version, a traditional recipe from Bikrampur. You can also store lau for a year following this recipe.

Dudh Lau

Dudh Lau (Bottle Gourd in Milk) is a special traditional dessert recipe in Bangladesh. The unique taste of dudh lau beats almost everything. We are sharing the much simpler version, a traditional recipe from Bikrampur.

Servings 4 people

Prep Time 30

Cook Time 45

Total Time 1 15

Ingredients

1 pc bottle Gourd (Lau) small
1 1/2 cup sugar
2-3 pcs cinnamon Sticks
2-3 pcs cardamom
1 Liter milk for 1 cup bottle Gourd (Lau)
1 tbsp rice flour optional, to thicken

Instructions

Wash and cut a bottle gourd (lau).
Scrape the skin off the bottle gourd. Soak in the water.
Remove the seed part of the lau and again soak it in the water.
Use a grater to shred the lau into very thin slices.
Soak in water. Wring out excess water. Then again soak in the clean water and wring out the water. Follow these steps a couple of times.
Use a cheesecloth to wring out the excess water.
Heat a pan. Add a little bit of water. Add sugar and stir for some time. When sugar melts a bit add the shredded lau.
Add cardamom and cinnamon. Stir for 20-25 mins.
When the water removes, it will become sticky and ready. Keep aside and cool down.
You can store in the freeze up to 1 year.
Heat milk in a pan. When the milk has thickened a bit, add the pre-made lau sugar mixture.
Cook in a medium flame for 5 mins.
Serve the Dudh Lau.