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