Lauki ki Kheer: Bottle Gourd = X

When I tried Sweet Potato Kheer the first time, I used the basic concept of making kheer (pudding).  You could replace the sweet potato with X ingredient and make different kinds of puddings.

X	=	raw rice grain	=	Chawal ki Kheer	=	Rice Pudding
X	=	raw vermicelli	=	Sevai ki Kheer	=	Vermicelli Pudding
X	=	grated carrots	=	Gajar ki Kheer	=	Carrot Pudding

Get the picture?

Here I’m using X = grated bottle gourd = Lauki ki Kheer = Bottle Gourd Pudding.

Lauki Kheer / Bottle Gourd Pudding


What you’ll need:

1 cup bottle gourd (lauki/ghiya/dudhi)

2 tsp clarified butter (ghee)

3 cup milk

½ cup sugar [adjust to taste]

½ tsp cardamom (elaichi) powder

2 Tbsp your choice of nuts - sliced, chopped or crushed

Let's Begin! 

1.  Peel & remove seeds then grate the bottle gourd, gently squeeze out extra water, keep aside.

2.  Heat ghee in pan; stir-fry the grated bottle gourd in it for 2-3 minutes on medium heat.

3.  Add milk and cook stirring occasionally until it comes to a boil.

4.  Now add sugar + cardamom powder + nuts, mix all well, and cook 2 more minutes.  

Lauki Kheer is ready - serve warm or cool.  This one should serve about 4-6 people.

The crushed nuts you see in the picture are leftover from the baklava filling that I had made earlier, so used them without any measurement.  The proportion of nuts for a kheer is never rigid.

Among the sweets made with milk, kheer is a very simple and easy Indian sweet dish to make.  Doesn’t require as much time and energy as a Halwa or a Rabdi requires.  With that said, if you keep stirring the milk and bottle gourd mixture at Step # 3 until it reaches a thicker consistency and then add everything in Step # 4 – you’ll be making the Lauki ka Halwa.  Yep, 2-in-1 as I like it, as I always say :-)

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