How to make Lauki Kheer - Traditional Indian pudding!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Bottle gourd, Milk (दूध)

Cuisine : Indian

Course : Desserts

Lauki Kheer Recipe Card

Lauki Kheer

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

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 Pistachio Stuffed Peaches, Malva Pudding, Burfi Rawa Sheera, Coconut Gulaab ki Kheer.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Lauki Kheer Recipe

  • Bottle gourd 500 grams

  • Milk

  • 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.