lauki ki kheer

Lauki ki kheer recipe with step by step photos – easy recipe method to make kheer from bottle gourd or opo squash or dudhi or ghia.

Lauki is a cooling veggie to have during the summers. You can make various dishes with lauki from savory to sweet. I had some lauki left after making sambhar recipe, so thought of making kheer with it.

To make lauki kheer, I use the same method through which I make carrot kheer. I have not yet posted the carrot kheer recipe.

The recipe is very simple and even a beginner in cooking can make this kheer. Just make sure to use fresh milk. You can use pre boiled milk or pasteurized milk. Another point to be noted is that the Lauki should be tender and should not taste bitter. 

This lauki kheer can also be made during fasting days like Navratri or Ekadashi or Shivratri. If you do not use dairy milk, then you can substitute it with almond milk. But just lightly heat the almond milk. Do not heat too much or boil.

You can also use coconut milk, but add thick coconut milk. Once you add the coconut milk, simmer on a low flame for a minute or two. Again here do not heat too much or boil as the coconut milk can curdle.

How to make lauki ki kheer

Sauteing lauki

1. Rinse, peel and grate 200 grams lauki (half of a medium sized lauki). You should get 1 cup of grated lauki.

2. In a thick bottomed pan, heat 1 tbsp ghee or a neutral-flavored oil. Add the lauki.

3. Stir the lauki well and begin to saute it on a low to medium flame.

4. Stirring often, saute for 4 to 5 minutes.

5. Then add 2.5 cups of milk.

6. Stir.

7. On a low to medium flame simmer the milk stirring at intervals, so that the milk does not scorch at the bottom of the pan.

8. After 5 to 6 minutes, add a pinch of saffron strands.

9. Continue to simmer the milk till it comes to a gentle boil.

10. Keep on cooking the milk, till it is reduced a bit. Stir often and scrape the milk solids from the sides and add them to the simmering milk. Overall cook the milk for 16 to 20 minutes, stirring often.

11. Once the milk has reduced a bit, add 4 to 5 tbsp sugar. stir very well so that the sugar dissolves.

12. Then add ¼ to ½ tsp cardamom powder and 12 to 15 cashews.

13. Simmer the kheer for 2 to 3 minutes more.

14. Lastly switch off the flame and add 1 to 2 tsp rose water.

15. Then add 5 to 6 dried rose petals (crushed). Skip rose petals if you do not have.

18. Now you can Serve lauki kheer hot or warm or chilled. on cooling, the consistency of the kheer will thicken.

Few more sweets recipes for you!

• Lauki halwa
• Rajgira kheer
• Sabudana kheer
• Makhane ki kheer
• Samvat rice kheer

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lauki ki kheer

4.63 from 8 votes

By Dassana Amit

Delicious kheer made with bottle gourd or opo squash.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

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Cuisine North Indian

Course: Desserts

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Servings 3 to 4

Units

Ingredients

• ▢ 1 tablespoon Ghee or a neutral flavored oil
• ▢ 200 grams lauki or 1 cup grated lauki (dudhi or ghia or bottle gourd or opo squash)
• ▢ 2.5 cups full fat milk
• ▢ 1 pinch saffron strands
• ▢ ¼ to ½ teaspoon cardamom powder
• ▢ 5 tablespoon sugar or add as required
• ▢ 5 to 6 dried rose petals, crushed (optional)
• ▢ 1 to 2 teaspoon rose water (optional)
• ▢ 12 to 15 cashews
• ▢ 1 tablespoon raisins - optional

Cook ModePrevent your screen from going dark while making the recipe

Instructions

sauteing lauki

• Rinse, peel and grate 200 grams lauki (half of a medium sized lauki). You should get 1 cup grated lauki.
• In a thick bottomed pan, heat 1 tbsp ghee or a neutral flavored oil. add the lauki.
• Stir the lauki well and begin to saute it on a low to medium flame.
• Stirring often, saute for 4 to 5 minutes.

making lauki ki kheer

• Then add 2.5 cups milk and stir.
• On a low to medium flame simmer the milk stirring at intervals, so that the milk does not scorch at the bottom of the pan.
• After 5 to 6 minutes, add a pinch of saffron strands.
• Continue to simmer milk till it comes to a gentle boil.
• Keep on cooking milk, till its reduced a bit. Stir often and scrape the milk solids from the sides and add them to the simmering milk. Overall cook the milk for 16 to 20 minutes, stirring often.
• Once the milk has reduced a bit, add 4 to 5 tbsp sugar.
• Stir the sugar with the kheer mixture.
• Then add 1/4 to 1/2 tsp cardamom powder, 12 to 15 cashews.
• Simmer the kheer for 2 to 3 minutes more.
• Lastly switch off the flame and add 1 to 2 tsp rose water.
• Then add 5 to 6 dried rose petals (crushed). Skip rose petals if you do not have.
• Now you can serve lauki ki kheer hot or warm or chilled. On cooling, the consistency of the lauki kheer will thicken.

Notes

• The recipe can be doubled.
• You can add your choice of dry fruits.

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