Lauki kheer, also known as dudhi kheer or ghiya kheer, is a creamy Indian dessert made with grated bottle gourd, milk and sugar. The grated lauki is first cooked in a little ghee until soft, then simmered with the milk mixture until the kheer becomes lightly thick and creamy.
This version uses a small amount of sabudana powder to help thicken the milk. Rajgira flour can also be used as an alternative, particularly when preparing the kheer for fasting days. The kheer can be served warm or chilled and becomes thicker as it cools.
For more fasting-friendly dishes, see this collection of vrat recipes.
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Ingredients
- Bottle gourd (lauki or dudhi): Peel and grate it before cooking.
- Full-fat milk: Gives the kheer its creamy texture.
- Sabudana powder: Helps the milk thicken more quickly. Rajgira flour can be used instead.
- Sugar: Adjust according to your preferred sweetness.
- Ghee: Used for cooking the grated bottle gourd before adding the milk.
- Pistachios: Chopped and added as an optional garnish.
See the recipe card below for the exact quantities.
Using sabudana powder
Sabudana powder helps thicken the milk and gives the kheer a creamy consistency without requiring a very long simmer. Add it gradually while whisking the milk so that it disperses evenly and does not form lumps. Rajgira flour can be used instead if preferred.
Indian lauki ki kheer| bottle gourd pudding recipe
Equipment
- saucepan
- Grater
- frying pan
Ingredients
- 2 cups grated bottle gourd lauki/dudhi
- 3 cups full-fat milk
- 2 tablespoons sugar or to taste
- 2 tablespoons sabudana powder or rajgira flour
- 1 tablespoon ghee
- 1 tablespoon chopped pistachios for garnish
Instructions
- Peel the bottle gourd and remove any mature seeds. Grate the lauki using a hand grater.
- Heat the ghee in a pan. Add the grated lauki and cook over low to medium heat until it softens, turns slightly translucent and most of its excess moisture has evaporated.
- Prepare the milk mixture
- Heat the milk in a saucepan. Gradually add the sabudana powder and sugar, whisking well so there are no lumps. Bring it to a gentle boil, then reduce the heat.
- Add the prepared milk mixture to the cooked lauki and stir well.
- Bring the kheer to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until it thickens slightly.
- Turn off the heat. Garnish with chopped pistachios and serve warm, at room temperature or chilled. The kheer will thicken further as it cools.
Notes
How to make lauki kheer
- Peel the bottle gourd and remove any mature seeds. Grate the lauki using a hand grater.
- Heat the ghee in a pan and add the grated lauki. Cook over low to medium heat until it softens, turns slightly translucent and most of its excess moisture has evaporated.
- Heat the milk in a saucepan. Gradually add the sabudana powder and sugar while whisking well so there are no lumps. Bring the mixture to a gentle boil, then reduce the heat.
Whisking while adding the powder should prevent lumps. If a few lumps still remain, you can pass the milk mixture through a sieve before adding it to the lauki.
- Add the prepared milk mixture to the cooked lauki and stir well. Bring it to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the kheer thickens slightly.
- Turn off the heat when the kheer is slightly thinner than your preferred final consistency, as it will continue to thicken while cooling. Garnish with chopped pistachios and serve warm, at room temperature or chilled.
Tips for making lauki kheer
- Important: Taste a tiny piece of raw bottle gourd before cooking. If it tastes unusually bitter, discard the entire bottle gourd and do not use it.
- Cook the grated lauki until most of its excess moisture has evaporated. This helps prevent the finished kheer from becoming watery.
- Add the sabudana powder gradually while whisking the milk continuously to prevent lumps.
- Do not over-thicken the kheer on the stove. It becomes noticeably thicker after chilling.
Variations and substitutions
- Flavor: Add a little ground cardamom or a few saffron strands for additional flavor.
- Vegan: Coconut milk or almond milk can be used in place of dairy milk. The final flavor and consistency will vary depending on the milk used.
- Alternative vegetable: A similar style of kheer can be prepared with grated zucchini or carrot.
- Sweetness: Increase or reduce the sugar according to taste.
Storage
Allow the lauki kheer to cool completely, then refrigerate it in an airtight container. For best texture and freshness, serve within 2 to 3 days. Stir well before serving, as the kheer thickens as it chills.
More bottle gourd and kheer recipes
Frequently asked questions
Cook the grated bottle gourd until most of its excess moisture has evaporated before adding the milk mixture. After combining the ingredients, simmer the kheer for 10 to 15 minutes or until it reaches the desired consistency.
Yes. You can leave out the sabudana powder and simmer the milk for longer until the kheer thickens. Rajgira flour can also be used instead in this recipe.
It is usually not necessary. Cook the grated lauki in ghee until it softens and most of its excess moisture evaporates before adding the milk mixture.
Yes. Lauki kheer can be served warm, at room temperature or chilled. It becomes thicker after refrigeration, so stir it before serving.
Lauki kheer tastes especially good chilled and becomes thicker after refrigeration. Garnish it with chopped pistachios, almonds or a little cardamom just before serving.
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