Lauki/dudhi or bottle gourd kheer. Simple and easy recipe but taste is divine. You don’t need much time to make this delicious kheer or pudding if you have grated and boiled bottle gourd ready. Condensed milk gives enough sweetness so you don’t need to add sugar. Don’t skip saffron. It will give a lovely colour and flavour.
You may like some more kheer or pudding recipes on this blog.
This week 237 #Foodiemonday bloghop theme is Holi on my platter.
Recipe is very easy. Boil the milk with saffron on simmer until becomes half. Add condensed milk, boiled and squeezed grated bottle gourd, dry fruits and cardamom powder Cook till kheer becomes semi thick. Kheer will become thick when cool. You can add any dry fruits of your choice.
Milk – 4 cup
Saffron – a pinch
Bottle gourd or lauki – 1/4 cup, grated, boiled and squeezed
Condensed milk – 1/4 cup
Cardamom powder – 1/2 teaspoon
Raisin – 2 tablespoon
Cashew nuts – 2 tablespoon
1. Soak the raisins in water.
2. Chop the cashew nuts into 4 pieces.
3. Drain and squeeze the boiled bottle gourd well. I have measured after squeezing. It should be tightly packed 1/4 cup.
4. Heat milk in a heavy bottom pan. Add saffron. When it starts to rolling boil reduce the heat. Cook on simmer until milk becomes half. Stir in regular interval and scrape the sides of the pan.
5. Add boiled and squeezed bottle gourd and condensed milk. Mix well.
6. Add soaked raisins and chopped cashew nuts. Cook on simmer till kheer becomes thick. Don’t make too dry. Kheer will be more thick when cool.
7. Remove from heat and let it cool down.
8. Garnish with shredded almond and pistachio. Serve warm, chilled or room temperature. Enjoy the heavenly taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.
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