Indian lauki ki kheer| bottle gourd pudding recipe
Lauki ki kheer or bottle gourd payasam is an easy dessert for kids and also full of nutrition. Make this vrat recipe for a sweet treat.
Servings: 4
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
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.
Add sabudana powder gradually while whisking the milk to prevent lumps. If lumps still form, strain the milk mixture before adding it to the cooked lauki.
Cook the grated lauki until most of its excess moisture evaporates so the finished kheer does not become watery.
The kheer thickens further after cooling and refrigeration.
Store refrigerated in an airtight container and serve within 2 to 3 days.