Lauki Ki Kheer [Bottle Gourd Pudding]

Lauki ki kheer is a delicious and easy pudding recipe from India. This dessert is made with bottle gourd, milk, and condensed milk. This lauki ki kheer is flavored with aromatic green cardamom and saffron. Kheer can be served both, warm and chilled.

LAUKI KI KHEER

During festivals and fasting (vrat) season, kheer is a quintessential. It is one of the easiest desserts to make and 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, and lauki ki kheer are fasting recipe. On fasting days like Navratri, Ekadashi, or Shivratri, these kheer 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.

INGREDIENTS FOR LAUKI KI KHEER

Lauki – also know as bottle gourd or opo squash. I have used about a cup of  grated lauki for this recipe.

Milk – Full-fat or reduced fat (2 %) milk, both work fine.

As a sweetener – I have used condensed milk to sweeten the kheer. Feel free to use sweetener of your choice.

For the flavoring – I have used few whole green cardamom pods, and some saffron strands. 

Nuts – Cashews and golden raisins is 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 tablespoon to roast the nuts and lauki. You can use coconut oil instead of ghee.

Pic Shown: Lauki Ki Kheer

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 LAUKI KI KHEER

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 KI KHEER

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. Saute 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.

Pic Shown: Lauki Ki Kheer

INSTANT POT LAUKI KI KHEER

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 FOR A DELICIOUS LAUKI KI KHEER

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 and that’s what I have used for this recipe. You can use any neutral oil like coconut oil, 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. 

Pic Shown: Lauki Ki Kheer

FAQ’s

HOW TO BUY LAUKI

Lauki should be firm, not too soft, smooth, and light to dark green.

Avoid buying lauki with bruises or soft black spots.

CAN I USE REDUCED MILK

I have used full-fat milk in this recipe. Feel free to use reduced milk, the kheer tastes good.

CAN I USE A SUGAR SUBSTITUTE

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.

WHY MILK CURDLES

Make sure to use a clean pan, without any residue. No previous food particles are stuck to the bottom of the pan. For making kheer and desserts, I keep a separate pan.

For Instant Pot, make sure the inner pot is cleaned thoroughly. Second, the sealing ring is free from any residues, or leftover food particles, and most importantly does not have any smell. I use a separate sealing ring for making desserts in the Instant Pot.

USE ANY OTHER NUTS

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.

CAN I SKIP NUTS

Nuts add a nice flavor and texture to the kheer. Feel free to skip nuts, if you prefer.

CAN I SKIP SAFFRON

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

SERVING SUGGESTIONS

Lauki ki kheer can be served warm or chilled.

I love warm kheer and my hubby likes it cold. Refrigerate the kheer for a few hours or overnight.

The kheer thickens as it cools down. Adjust the consistency of a kheer by adding a splash of milk.

Pic Shown: Lauki Ki Kheer

RELATED RECIPES

Sooji Ka Halwa [Semolina Pudding]

No Grate Gajar Ka Halwa [Carrot Pudding]

Shakarkandi Ka Halwa [Sweet Potato Pudding]

Lauki Ka Halwa [Bottle Gourd Pudding]

Gajar Ka Halwa [Classic Indian Carrot Pudding]