Lauki ki Kheer

Step by StepJump to Recipe

Lauki ki kheer recipe with step by step photos. This is an easy recipe method to make kheer from bottle gourd, milk and flavoring spices. Lauki is also known as opo squash or dudhi or ghia or doodhi.

lauki kheer recipe

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 whole 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.

Step-by-Step Guide

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.

Make sure that the lauki does not have any bitter taste. If the lauki is bitter then don’t use it and trash it.

grated lauki

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

grated lauki and ghee added to pan

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

sauteing lauki

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

sauteing lauki

5. Then add 2.5 cups of whole milk. Using toned milk or low fat milk can curdle.

milk added to sauteed lauki

6. Stir and mix.

mix milk with lauki

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

simmer the milk

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

saffron strands added

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

simmer the milk till 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.

cooking lauki kheer

11. Once the milk has reduced a bit, add 4 to 5 tablespoons of sugar. Stir and mix very well so that the sugar dissolves.

You can vary the amount of sugar according to your preferences.

sugar added to lauki kheer

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

cardamom powder and cashews added

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

simmering lauki kheer

14. Lastly switch off the heat and add 1 to 2 teaspoons of rose water.

rose water added

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

rose petals added to kheer

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

The leftover kheer can be refrigerated for about 1 day.

bottlegourd kheer served in a bowl


Few more sweet recipes for you!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

lauki kheer recipe, dudhi kheer recipe

lauki ki kheer

Delicious kheer made with bottle gourd or opo squash.
4.67 from 9 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine North Indian
Course Desserts
Servings 3
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

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 ghee or a neutral flavored oil. Add the lauki.
  • Stir the lauki well and begin to saute it on a low to medium heat.
  • Stirring often, saute for 4 to 5 minutes.

Making lauki ki kheer

  • Then add fresh whole milk and stir.
  • On a low to medium heat 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 sugar as per your taste.
  • Stir the sugar with the kheer mixture.
  • Then add cardamom powder and cashews.
  • Simmer the kheer for 2 to 3 minutes more.
  • Lastly switch off the heat and add 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

  • Kindly ensure that the lauki has a mild neutral taste. It should not taste bitter. Bitter-tasting lauki should be discarded and not used.
  • The recipe can be doubled.
  • You can add your choice of dry fruits and nuts.

Nutrition Info (Approximate values)

Nutrition Facts
lauki ki kheer
Amount Per Serving
Calories 304 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 33mg11%
Sodium 91mg4%
Potassium 411mg12%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 33g37%
Protein 8g16%
Vitamin A 329IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 3µg20%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 253mg25%
Vitamin B9 (Folate) 12µg3%
Iron 1mg6%
Magnesium 58mg15%
Phosphorus 219mg22%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Lauki Kheer Post from the blog archives, first published in April 2016 has been republished and updated on December 2022.

Share This Recipe:

PinWhatsAppPrintShares521

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating




15 Comments

  1. Hi. I am a follower of your recipe’s as they are easy to prepare and especially the direction of cooking with photos are awesome. It really helps a lot. Last night I tried lauki kheer but after adding scraped lauki and boiling it for some time the milk had gone sour(Jab doodh phat jata hai)
    I am very disappointed. Can you help as to why this happened4 stars

    1. okay. i guess it due to the quality of either milk or lauki. what can be done in this case is that cook till the mixture becomes thick like a halwa type. you can strain some of the excess water. and then continue to cook till you get a halwa like consistency. and then remove in a plate and let it set. then cut in cubes. whenever milk curdles, we add sugar and continue to cook till a thick mixture is obtained. then we just have it as a sweet.

    1. i buy from a super store here. they sell both kewra and rose water. last time i had purchased rose water from turkey from the same store. that has got over. so now i am using local indian brand – key brand. you can even make rose water at home if you have rose plants. the method to prepare rose water can be searched on google.