Easy Lauki Kheer Recipe [Bottle Gourd Pudding]

Indulge in the creamy goodness of Lauki Kheer Recipe! This traditional Indian dessert, made with bottle gourd, milk, condensed milk, and a hint of aromatic spices, is perfect for festive celebrations or a sweet treat any day!

During festivals and fasting (vrat) season, kheer is quintessential. It is one of the easiest desserts to make; even a beginner can make kheer.

In India Kheer is made with a variety of ingredients. The most common and popular kheer is rice kheer (made with rice), and the seviyan kheer (made with vermicelli).

I remember my mom used to make a variety of kheer for the vrat( fasting) and for the festivals.

Depending upon the season, and the celebration the kheer was made. For Diwali, rice kheer or dry fruits kheer is made to celebrate the festival.

Sabudana ki kheer, makhane ki kheer (Fox nuts kheer), carrot and dates kheer, paneer ki kheer, Shakarkandi Ka Halwa [Sweet Potato Pudding], and lauki ki kheer are fasting recipes. On fasting days like Navratri, Ekadashi, or Shivratri, these kheers are made. A fasting thali would be incomplete without these amazing kheer.

This is a very simple and easy recipe, even a beginner can make this lauki ki kheer flawlessly. Sharing my delicious recipe for making lauki ki kheer on a stovetop or in an Instant Pot. Make sure to check out Tips & tricks and FAQs to make this delightful kheer.

Jump to:

• Ingredients
• How To Make Lauki Ki Kheer
• Tips
• FAQ
• Serving
• Easy Lauki Kheer Recipe [Bottle Gourd Pudding]
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Ingredients

Lauki (Bottle Gourd): Also known as a bottle gourd or opo squash. I have used about a cup of grated lauki for this recipe.

Milk: Both whole or reduced-fat (2 %) milk works fine.

Sweetener: I have used condensed milk to sweeten the kheer. Feel free to use the sweetener of your choice.

Flavoring: I have used a few whole green cardamom pods and some saffron strands. 

Nuts: Cashews and golden raisins are what I used. You can use your choice of nuts like almonds, pistachios, or hazelnuts.

Dried rose petals: I used some for added aroma and some for garnish. 

Ghee: I used about 2 tablespoons to roast the nuts and lauki. You can use coconut oil instead of ghee

How To Make Lauki Ki Kheer

You can make lauki ki kheer on a stovetop or Instant Pot. Sharing both methods below. For stovetop kheer, use heavy bottom, wide pan for faster cooking.

Prep For Bottle Gourd Pudding

Rinse, peel and grate lauki, about 1 cup.

Using mortar and pestle, grind green cardamom seeds to a fine powder. Note: Save the cardamom shell and use it to make tea 🙂

Chop the cashews into small pieces

Stovetop Lauki Kheer Recipe

Heat a heavy bottom pan. Add a tablespoon of ghee. Add broken cashews, and raisins, and fry to a golden brown. Remove the nuts onto a plate and set it aside.

In the same pan, add the remaining 1 tablespoon of ghee and grated lauki. Sauté the lauki over medium heat for 5-7 minutes or it turns translucent. Keep stirring frequently.

Add milk, condensed milk, or preferred sweetener, a pinch of saffron (optional), and cardamom powder, and mix well. Bring the milk to a boil, stirring frequently.

Bring the milk to a boil, reduce the heat to low. Simmer the kheer for 15-20 minutes or to a desired consistency, stirring frequently. Note: Reduce the milk to half the quantity.

Turn OFF the heat. Transfer the kheer to a serving dish. Garnish with roasted nuts, a pinch of freshly ground cardamom, and dried rose petals (optional). Lauki Ki Kheer can be served warm or chilled.

Lauki ki Kheer stays fresh for 2-3 days in the refrigerator. Store it in an air-tight container. Kheer thickens as it cools down. Adjust the consistency by adding a splash of milk

Lauki Kheer In Instant Pot

Turn ON SAUTE (more). When the screen displays hot, add a tablespoon of ghee. Next add broken cashews, and raisins and fry to a golden brown. Remove the nuts onto a plate and set it aside.

Now, add the remaining 1 tablespoon of ghee and grated lauki. Sauté the lauki for 5-7 minutes or it turns translucent. Keep stirring frequently.

Add milk, condensed milk, or preferred sweetener, a pinch of saffron (optional), and cardamom powder, and mix well. Close the pot with the lid, and vent to sealing.

Set the Instant Pot to PORRIDGE (high) for 10 minutes. Let the pressure release naturally.

Open the lid, and select SAUTE (more). Simmer the kheer for 4-5 minutes or to a desired consistency, stirring frequently. Turn OFF SAUTE.

Transfer the kheer to a serving dish. Garnish with roasted nuts, a pinch of freshly ground cardamom, and dried rose petals (optional). Lauki Ki Kheer can be served warm or chilled.

Lauki ki Kheer stays fresh for 2-3 days in the refrigerator. Store it in an air-tight container. Kheer thickens as it cools down. Adjust the consistency by adding a splash of milk.

Tips

If the lauki is fresh and young, it will have soft seeds, which is ok to add to the kheer. If there are any large seeds, remove the seeds, they just don't taste good in the kheer.

Use a medium grate to grate the lauki for this recipe. Finely grated lauki loses its texture and turns mushy. You can use a food processor or a hand grater, both work fine.

I prefer full-fat milk, as it adds a nice flavor and texture to the kheer. You can use reduced milk for this recipe.

In India, desserts are usually made with ghee, which I have used for this recipe. You can use any neutral oil like coconut or unsalted butter for this recipe.

Nuts add a nice nutty flavor and texture to the kheer. I have used cashews and raisins. Feel free to use nuts of your choice - almonds, pistachios, dried cherry, or hazelnuts.

Saffron is optional, it adds a nice flowery flavor and a pale yellow color to the kheer.

I use condensed milk, as it adds a nice flavor and texture to the kheer. Feel free to use the sweetener of your choice, works fine.

If you are planning to serve the kheer warm, keep it less sweet. If serving cold, slightly increase the level of sweetness. 

FAQ

Serving

Lauki ki kheer can be served warm or chilled, enjoyed on its own, or pair it with puri, or paratha.

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