Lauki Ki Kheer is a simple dessert made using bottle gourd and milk. It can be had for Vrat or Indian fasting days as well.
Lauki Ki Kheer is a creamy dessert that I make every year during Janmashtami and even out of the blue to surprise my family. Also, in our household whenever we fast, we make sure to make a feast out of it!
Some households do not eat lauki or bottle gourd for vrat or fast. So please check with yur elders if you can eat this dish while fasting.
I remember my childhood days when mom made a basket full of Mewa Paag, Panjiri, Dahi Wale Aloo, and many more Falahari dishes and we would hog on them the entire day.
Keeping up with the tradition, I too make a few varieties of Falahari dishes on Janmashtami and other festivities. Some of the dishes such as Lauki Kheer, Sabudana Vada, Sabudana Thalipeeth are made on a regular basis at my home, we do not need to fast for eating them, you see!
Rich in texture and taste, Bottle Gourd Kheer doesn’t need any special preparations, and making it is very easy. All you need to make lauki kheer is fresh bottle gourd, some cream, dry fruits, milk, saffron, sugar, and ghee.
Serve this lauki recipe as a special dessert and perk up your family on weekends or weekdays. I suggest generously garnish it with tons of dry fruits and relish it chilled. Get started, bookmark its recipe to simmer this perfectly succulent sweet at home! Here is how to make Lauki Ki kheer.
Pro Tips by Neha
Use tender fresh lauki to make the kheer.
Remove as many seeds as possible.
Grate the lauki using the biggest side of the grater.
Squeeze out as much water as possible before adding the lauki in the milk.
Use a heavy bottom pan to make the kheer.
How to make it with Condensed Milk?
To make lauki kheer with condensed milk, keep the process until adding the sugar as mentioned below. Once the lauki is cooked in milk, add 1/2 can condensed milk and reduce the amount of sugar as per your taste. Cook for 5-6 minutes. Garnish and serve.
lauki Ki Kheer Recipe
- 2 tbsp Ghee
- 10-12 Almonds (Crushed)
- 10-12 Cashew nuts (Crushed)
- 2 cups Lauki/Bottle gourd (Grated)
- 1 litre Full cream milk
- 10-12 strands Saffron
- 1/4 cup Sugar
- 1 tsp Cardamom powder
- Almond and pistachio slivers.
- Heat ghee in a pan.
- Fry almonds and cashew nuts till slightly browned.
- Add the grated Lauki and fry for 5-6 minutes on low heat until it is softened.
- Add milk in the pan.
- Once the milk starts to boil, simmer the heat and let the kheer thicken.
- Add the saffron in the milk and cook on low heat for 20-25 minutes.
- Keep stirring in between.
- Once the kheer has thickened to the desired consistency, add cardamom powder and sugar.
- Cook for another 3-4 minutes.
- Garnish with almond and pistachio slivers and rose petals.
- Serve hot or chilled.