Sanjeev Kapoor

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Lauki Kheer  Recipe

Traditional Indian pudding!

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Lauki Kheer

Main Ingredients

Bottle gourd (lauki/doodhi),





Level Of Cooking



  • Bottle gourd (lauki/doodhi)
    500 grams
  • Ghee
    3 tablespoons
  • Cashewnuts
  • Milk
    1 litre
  • Sugar
    1/2 cup
  • Green cardamom powder
    1/2 teaspoon
  • Kewra water
    1 teaspoon


Step 1

Peel bottle gourd, cut into half, remove seeds, wash and then grate. Boil in water until soft, strain and then squeeze to remove excess water.

Step 2

Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside.

Step 3

Add boiled bottle gourd to the same ghee, cook for few minutes and keep aside. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the cooked pumpkin. Stir to mix well. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water.

Step 4

Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.

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