Lauki Kheer Recipe (Doodhi Kheer)
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Lauki kheer is a rich Indian rice-pudding-style dessert made by simmering grated bottle gourd in milk until it turns soft, sweet, and velvety. Make this quick festive treat in under 45 minutes using my easy recipe.
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The first time I served lauki kheer to Mohit, I didn’t tell him what it was. He finished the whole bowl and asked for more, certain it was some fancy variation of rice kheer.
When I told him it was lauki, he didn’t believe me until he watched me make the next batch. That’s the magic of this dessert. The bottle gourd disappears completely into the milk, leaving behind only sweetness and a soft, melt-in-the-mouth texture.
If your family avoids lauki the way mine used to, this recipe will change their minds. It’s the same trick I use in my lauki ka raita: hide the vegetable in a dish so good that nobody stops to ask what’s in it.
What Is Lauki Kheer?
Lauki kheer (also called doodhi kheer, ghiya kheer, or bottle gourd kheer) is a North Indian milk-based pudding made by cooking grated bottle gourd in milk until the milk reduces and thickens around the softened gourd.
It is similar to rice kheer, except grated lauki replaces the rice grains.
Vegetable-based kheers like this one, along with carrot kheer and pumpkin kheer, are common in North Indian homes because they turn everyday produce into a festive-looking dessert without much extra effort.
This kheer is also vrat-friendly, so you can make it for your Navratri or Shivratri vrat.
Ingredients
- Lauki (Bottle Gourd) – Pick a young, tender lauki with smooth, pale green skin and no blemishes. A tender lauki has soft seeds and a thin skin that’s easy to peel. Taste a small piece before you start grating. An older lauki can turn bitter and ruin the whole pot. I use the same selection tips when picking lauki for my lauki juice.
- Whole Milk – Always use full-fat milk for a rich, creamy kheer. Low-fat or skim milk can curdle while it reduces on the stove.
- Sugar – Granulated white sugar works well, but you can swap in jaggery once the kheer is off the heat (adding jaggery while the milk is still hot can cause it to split).
- Ghee – A spoonful of ghee to sauté the grated lauki first makes a real difference to the flavor and helps cook off the raw vegetable smell.
- Cardamom Powder and Saffron – These two give the kheer its signature warm, festive aroma. Saffron is optional but worth adding if you have it on hand.
- Rose Water – It gives a nice floral note to the kheer.
- Nuts – Slivered almonds, cashews, and pistachios add crunch and make the dessert look special. Raisins are optional.
How To Make Lauki Kheer
Prep the lauki. Wash, peel, and halve a medium bottle gourd lengthwise. Scoop out the seeds if they’ve matured, then grate the flesh using the medium holes of a box grater. Measure out 2 cups of grated lauki.
Sauté the lauki. Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium-high heat. Add the grated lauki and cook for 4–5 minutes, stirring often, until the raw smell disappears and the shreds turn slightly translucent.
Add the milk. Pour 4 cups of whole milk and bring it to a boil, stirring frequently to prevent it from sticking or scorching at the bottom. Add a pinch of saffron and mix well.
Simmer and reduce. Lower the heat to medium and let the mixture simmer for 20–25 minutes, stirring every few minutes, until the milk reduces and thickens around the softened lauki. In a ready kheer, the milk should visibly reduce and coat the back of a spoon, and the grated lauki should be completely soft with no bite left. If it has not thickened to the right consistency, then cook for a few more minutes.
Sweeten and flavor. Stir in ½ cup of sugar, 1 teaspoon rose water, and ½ teaspoon cardamom powder. Cook for another 3–4 minutes until everything comes together into a glossy, pourable pudding.
Finish and serve. Turn off the heat, mix in 4 tablespoons of slivered nuts (almonds and cashews). Serve the kheer warm, or chill it for a few hours for an even creamier bite. You can garnish the kheer with more slivered nuts and dried rose petals.
Pro Tips By Neha
Squeeze out excess water only if your lauki feels very watery. Most tender lauki cooks down fine without this step, but a mature one can dilute the milk if you skip it.
Add a splash of condensed milk in the last five minutes if you want a shortcut to that thick, rabdi-like texture without simmering for as long. Skip adding the sugar in this case.
Don’t add jaggery to hot milk. If using jaggery instead of sugar, let the kheer cool slightly before adding it, or the milk may curdle.
Variations
Vegan Lauki Kheer – Swap whole milk for full-fat coconut milk or almond milk, and use a neutral oil instead of ghee.
Instant Pot Lauki Kheer – Sauté the lauki using the Sauté mode, add the milk, then pressure cook on High for 5 minutes, followed by a Natural Release.
Khoya-Enriched Version – Stir in a few tablespoons of grated khoya along with the sugar for an even richer, mithai-style finish, similar to how khoya is used in lauki halwa.
Storage Suggestions
Lauki kheer keeps well in an airtight container in the refrigerator for 2–3 days. It thickens as it sits, so loosen it with a splash of warm milk before serving again. I
I don’t recommend freezing it, since the milk tends to separate once thawed.
Other Kheer Recipes We Recommend
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Lauki Kheer Recipe (Doodhi Kheer)
Ingredients
- 1 medium lauki (bottle gourd)
- 1 tablespoon ghee
- 4 cups whole milk (full-fat)
- 1 pinch saffron strands
- ½ cup sugar (or to taste)
- 1 teaspoon rose water
- ½ teaspoon cardamom powder
- 4 tablespoons slivered nuts (I used almonds and cashews)
Instructions
- Prep the lauki. Wash, peel, and halve the bottle gourd lengthwise. Scoop out the seeds if they've matured, then grate the flesh using the medium holes of a box grater. Measure out 2 cups of grated lauki.
- Sauté the lauki. Heat ghee in a heavy-bottomed pan over medium-high heat. Add the grated lauki and cook for 4–5 minutes, stirring often, until the raw smell disappears and the shreds turn slightly translucent.
- Add the milk. Pour the milk and bring it to a boil, stirring frequently to prevent it from sticking or scorching at the bottom. Add saffron and mix well.
- Simmer and reduce. Lower the heat to medium and let the mixture simmer for 20–25 minutes, stirring every few minutes, until the milk reduces and thickens around the softened lauki. In a ready kheer, the milk should visibly reduce and coat the back of a spoon, and the grated lauki should be completely soft with no bite left. If it has not thickened to the right consistency, then cook for a few more minutes.
- Sweeten and flavor. Stir in the sugar, rose water, and cardamom powder. Cook for another 3–4 minutes until everything comes together into a glossy, pourable pudding.
- Finish and serve. Turn off the heat and mix in slivered nuts (almonds and cashews). Serve the kheer warm, or chill it for a few hours for an even creamier bite. You can garnish the kheer with more slivered nuts and dried rose petals.
