Bottlegourd sweetdish (Gardudde paays)


Wish you all a very happy Ganesh Chaturthi.

Bottlegourd is called gardudde in Konkani. According to Ayurveda, this vegetable has many medicinal values. It is supposed to be very good for digestion. Yoga guru Shri Ramdev keeps talking about the importance of this vegetable in many of his shows. Many people take juice of this vegetable daily. This is even given to diabetic and jaundice patients.

We use bottle gourd in both spicy dishes and sweet dishes. Since today is the auspicious day of Ganesh chaturthi, I thought of posting this delicious sweetdish. I normally make burfis(gardudde khadi) from this which is loved by all at home. But occasionally we make this paays.

Ingredients:
1 cup finely chopped bottle gourd
1 cup milk or coconut milk
1 tbl spn cashews(optional)
1 tbl spn raisins(dry grapes)
1/2 tea spn cardamom powder
1 tea spn rice flour
1-2 tbl spns jaggery

Method:
Cook bottle gourd pieces in water along with cashews. In a bowl mix rice flour with about 1/4 cup of water. When the bottle gourd pieces are done, add the flour mixture and cook. Now add the jaggery, cook till it is dissolved and well mixed. Pour in milk (or coconut milk). Cook for a min. Take off heat and add cardamom powder.

Serves : 2-3
Preparation time : 15mins

PS: rice flour is mainly added to give thickness to the sweet dish. It can be avoided.

23 Comments for “Bottlegourd sweetdish (Gardudde paays)”

says:

wishing you and ur loved ones a very happy ganesha chaturthi.
bottle gourd is my fav vegetable and i have been making various curries. i have tasted both payasa and halwa made with it but never ventured into making it till date. the pics are tempting enough to try them soon 🙂

Aruna

says:

Vardpachi, adding milk instead of coconut milk is new to me. Helps when you are run out of coconut milk or on a day when you do not want to extract milk out of fresh coconut.

Nusrat

says:

Hi,

this is totally new dish for me, though i have tasted halwa of this.
i checked ur recipe of bottle-gourd burfi. so before grating do u need to take out the soft part with seedds in it completely? (I think yes but still want to confirm)please let me know.

Shilpa: Yes, remove seeds.

dee

says:

Hi shilpakka,
You are great with these recipes. Hats off to you. I need one help. My mamama used to make sakkare happala (sugar papad) which we used to eat during rainy season.
She used to say, “Joo ne pausu yethana te khauche laik jatta” It used to be very soft & sweet, not like usually hard papad. We used to eat it folding with cashews in them and it tasted like so good. My mamama is no more. My mom or aunties dont seem to know how to make it. Can you please upload the method of making it. Maybe your aayi might know. Please……. I’ll be waiting for your reply.
PS: I had written this comment also in sundried items. I thought your maiden name is varada, then i realized its your mom’s name. 🙂

Shilpa: I will post it if I find the recipe. It won’t happen immediately, as I have to cook it here before posting it on the site.

dee

says:

Thank you very much.. 🙂 I can understand, all the efforts you will have to put in every time, before posting something. Thanks again.

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