For all those people who run away from eating bottle gourd/lauki, today we have come up with a recipe so delicious that you’ll want to eat it every day. In this recipe, we are going to transform the humble bottle gourd into a mouth-watering dessert. Today we are going to share with you the recipe of lauki kheer. So without any further due let’s get started with the recipe.
- Bottle gourd/lauki- 200 gm (grated)
- Milk- 2 ½ cup (full fat)
- Ghee- 1 tbsp.
- Saffron/kesar- 1 pinch
- Sugar- 5 tbsp.
- Cardamom powder- ¼ to ½ tsp.
- Rose water- 1-2 tbsp.
- Cashews- 12-15
- Raisins- 1 tbs.
- Rinse the bottle gourd and peel it. Grate the bottle gourd using a mandolin or a food processor.
- Heat up the ghee in a thick bottomed pan and add the bottle gourd to the hot ghee. Cook the bottle gourd in the hot ghee for a few minutes on a medium flame.
- Stir the bottle gourd at regular intervals and cook the bottle gourd for 5-6 minutes.
- Pour in the milk and mix.
- Let the milk come to a boil on a medium to low flame. Keep stirring the mixture at regular intervals so as to avoid burning the mixture.
- Let mixture come to a boil and cook for another 5-6 minute. Add the saffron and continue to cook.
- The milk will start to reduce and thicken up a bit. Keep stirring the milk at regular intervals.
- Once the milk has reduced enough add in the sugar and stir. Now add the cardamom, cashew and raisins. Cook for 2 more minutes and turn off the flame.
- Add the rose water and give your kheer a last stir.
- Transfer the kheer to individual serving bowls.
- Serve it hot or chilled depending on your preference.