A delicate Bangladeshi dessert made with bottle gourd, coconut, and milk—light, mildly sweet, and perfect when served chilled.
Dudh Laau
Ingredients
- 2 bottle gourds laau, peeled and chopped
- ½ cup chickpea lentils chana dal, soaked for 30 minutes
- ½ cup sugar adjust to taste
- 2 tbsp grated coconut
- Thick milk full cream milk or reduced milk – as needed
Instructions
Prepare the Lentils and Bottle Gourd:
- Soak chickpea lentils in water for half an hour.
- Heat water in a pot, add lentils and chopped bottle gourd.
- Cook until slightly soft, then drain and blend lightly into a coarse paste.
Cook with Sugar:
- In a clean pot, add the sugar and the blended bottle gourd mixture.
- Stir continuously over medium heat.
Add Coconut and Milk:
- Add grated coconut and pour in thick milk gradually.
- Keep stirring as the mixture thickens to prevent sticking.
Finish and Serve:
- Once the consistency is thick and creamy, check for sweetness.
- Remove from heat and let it cool. Serve warm or chilled as desired.
Notes
Dudh Laau is special for its simplicity, softness and comforting flavour, combining the delicate texture of bottle gourd with the richness of milk. It’s a beautiful example of how simplicity and subtlety define traditional Bangladeshi home cooking.