Lauki ki kheer recipe |Dudhi Ki Kheer
Today I will share a video and step-by-step photo of a North Indian dessert Lauki ki kheer recipe, I hope you will like this post. The bottle gourd kheer is known as Doodhi ki kheer or Ghiya ki kheer.
Lauki (Bottle gourd) is a thick, fleshy squash-like vegetable vine that grows in tropical countries like India. This gourd kheer is a delicious and easily digested Indian dessert. Gourd pudding is a tasty, easy to make and popular Indian dessert, especially during fasting. Doodhi(Lauki) Ki Kheer is one of those Indian dessert recipes you can easily prepare for fasts or festivals. It is easy to make, full of flavours, gluten-free, and purely vegetarian.
I have just cooked gourd (bottle gourd) in milk and have not added any khoya to it, but you can also make gourd pudding with khoya / mawa. You can also make Gourd pudding by adding mawa/khoya, but after using khoya, the taste of gourd pudding is no longer, that’s why we are not using khoya in gourd halwa. That is why we are not using mawa in gourd pudding here. Doodhi |Lauki Ki Kheer Recipe
How to make Lauki ki kheer Recipe
Ingredients:
- Bottle Gourd: We need freshly grated bottle gourd (lauki) without skin and white pulp/seeds.
- Milk: Always use only full-fat or full-cream milk to make thick and creamy kheer. You can also use low-fat milk.
- Sugar: We can replace white sugar with jaggery powder or brown sugar
- Cardamom powder: I have added freshly ground cardamom powder to this recipe. If you don’t like it, feel free to omit it.
- Garnish: I decorated this with saffron strands and pistachio. Garnishing is entirely optional here.
- Ghee: For frying the bottle gourd.
See quantities and complete instructions in the recipe card.
Preparation:
- Wash, peel and grate the bottle gourd. Squeeze the grated bottle gourd/Lauki to remove the water from the grated bottle gourd. Set it aside.
Method:
- Heat ghee in a frying pan.
- Add the grated bottle gourd and fry over low heat for 5 – 10 minutes.
- Keep stirring to fry evenly to remove all the water from the grated bottle gourd. Turn off the heat.
- Boil the milk in a Heavy Bottom separate pan. Allow the milk to simmer over low heat until it reduces to half the original amount, and stir it at regular intervals.
- Add the grated lauki to the milk and cook till the milk thickens. Keep stirring continuously. The kheer will become thick and creamy.
- Add sugar, cardamom powder and chopped dry fruits, and cook for five more minutes. Turn off the heat.
- Garnish with sliced pistachio before serving.
- Serve Lauki Ki Kheer chilled or warm.
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Suggestions
- Always add sugar towards the end.
- You can store lauki ki kheer in the refrigerator for 2 -3 days. Always store it in an airtight container.
- For vegans, you can also use coconut milk instead of dairy milk.
- During this process of making kheer, you make sure to stir the kheer in regular intervals.
- Make sure while frying the grated bottle gourd that it must be completely dry.
FAQs Related to Lauki Ki Kheer
You can store lauki ki kheer in the refrigerator for 2-3 days. Always store it in an airtight container. Do not leave the kheer at room temperature for more than 1-2 hours, especially in summer milk may curdle.
For more recipes from this blog you might like please check:
Sweet Corn Kheer
Poha Kheer
Boondi Ki Kheer
Matar Ki Kheer
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Lauki ki Kheer recipe
Materials
- 1 tablespoon Ghee(clarified butter)
- 2 cups Bottle gourd(Lauki/Doodhi) grated
- 500 ml Milk
- 1/2 teaspoon cardamom powder
- Sweetener(sugar/jaggery) to taste
- ½ cup condensed milk (optional)
- chopped nuts for garnishing (optional)
Instructions
Preparation:
- Wash, peel and grate the bottle gourd. Squeeze the grated bottle gourd/Lauki to remove the water from the grated bottle gourd. Set it aside.
- Boil the milk in a separate pan.
Method:
- Heat ghee in a pan on medium flame.
- Add the grated bottle gourd and fry over low heat for 5 – 10 minutes.
- Keep stirring to fry evenly to remove all the water from the grated bottle gourd. Turn off the heat.
- Boil the milk in a Heavy Bottom separate pan.
- Allow the milk to simmer over low heat until it reduces to half the original amount, and stir it at regular intervals.
- Add the grated lauki to the milk and cook till the milk thickens. Keep stirring continuously. The kheer will become thick and creamy
- Add sugar, cardamom powder and chopped dry fruits, and cook for five more minutes.
- Garnish with sliced nuts before serving.
- Lauki Ki Kheer is read. This can be served chilled or warm.
Notes
Always add sugar towards the end
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