How to make Lauki Kheer Recipe - Traditional Indian pudding!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी),

Cuisine : Satvic

Course : Desserts

Lauki Kheer

You are what you eat and a large part of your temperament and nature depends on the food you consume. Based on this, Ayurveda divides food into satvic, tamasic and rajasic food – basically the good, the bad and the ugly in the ayurvedic food world.
Satvic foods are healing foods that cause clarity of mind and the body. These are basically lacto vegetarian foods with emphasis on their freshness and being naturally sourced. A satvic diet balances out all the elements in our body, keeping you calm, positive and healthy. 

For more recipes related to Lauki Kheer checkout Doodhi ni Kheer , Gil-E-Firdaus , Bottle Gourd Pancakes with Rabdi . You can also find more Desserts recipes like Tawa Mithai Chaat, Shankerpali, Chocolate Peda, Nougat Gulab Jamun Icecream. Or try out these recipes from Satvic Cuisine like Mixed Fruit Lassi, Cucumber Lassi, Sago Potato Rolls, Baked Strawberry Yogurt.

Lauki Kheer Recipe Card

Lauki Kheer

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Lauki Kheer

  • Bottle gourd (lauki/doodhi) 500 grams

  • Ghee 3 tablespoons

  • Cashewnuts 15

  • 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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