200gramslaukior 1 cup grated lauki (dudhi or ghia or bottle gourd or opo squash)
2.5cupsfull fat milk
1pinchsaffron strands
¼ to ½teaspooncardamom powder
5tablespoonsugaror add as required
5 to 6dried rose petals,crushed (optional)
1 to 2teaspoonrose water(optional)
12 to 15cashews
1tablespoonraisins- 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.