lauki ki kheer
delicious kheer made with bottle gourd or opo squash.
or a neutral flavored oil
or 1 cup grated lauki (dudhi or ghia or bottle gourd or opo squash)
full fat milk
¼ to ½
(choti elaichi powder)
or add as required
5 to 6
dried rose petals,
1 to 2
12 to 15
(kishmish) - optional
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 lauki 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.
the recipe can be doubled.
you can add your choice of dry fruits.
full recipe -