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Main Ingredients | Bottle gourd, Milk |
Cuisine | Indian |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Lauki Kheer
- 500 grams Bottle gourd
- 3 tablespoons Milk
- 15 Cashewnuts
- 1 litre Milk
- 1/2 cup Sugar
- 1/2 teaspoon Green cardamom powder
- 1 teaspoon Kewra water
Method
- 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. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside.
- 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.
- Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.
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