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!
Ingredients
- 1 cup lauki (dudhi, ghia, or bottle gourd or opo squash), grated
- 2 ½ cups of full-fat milk
- 4-5 tablespoon condensed milk or preferred sweetener, adjust to taste
- 3-4 whole green cardamom pods
- a pinch of saffron strands (optional)
- 1 tablespoon golden raisins
- 10-12 whole cashews, broken into small pieces
- 1-2 teaspoon dried rose petals (optional)
- 2 tablespoon ghee
Instructions
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.
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.
Notes
Please refer to the post for the following:
- Tips For Delicious Lauki Ki Kheer
- FAQ's
Nutrition
Nutrition Facts
Easy Lauki Kheer Recipe [Bottle Gourd Pudding]
Amount per Serving
Calories
171
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
57
mg
2
%
Potassium
272
mg
8
%
Carbohydrates
16
g
5
%
Fiber
0.3
g
1
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
200
IU
4
%
Vitamin C
1
mg
1
%
Calcium
176
mg
18
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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