Lauki Ki Kheer Recipe

5 from 2 votes

Lauki Ki Kheer is a delicious, creamy Indian milk pudding with bottle gourd (lauki). Learn how to make lauki kheer in a few simple steps.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Indian

Servings:

Calories: 149kcal

Peel to remove the outer skin of the bottle gourd. Discard the white pulp and the seeds. Grate the firm green part.
Transfer grated bottle gourd to a muslin cloth. Squeeze tightly to remove all the water from the grated bottle gourd. Set it aside.
Next 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. This step ensures to remove all the water from the grated bottle gourd. Turn off the heat.
Meanwhile, in a heavy bottom saucepan heat milk. Add the cardamom powder and stir to combine. Let the milk come to a boil once and then reduce the heat to low.
Allow the milk to simmer over low heat till it reduces to half the original amount.
Add the grated lauki and cook till the milk thickens. Keep stirring continuously. The kheer will become thick and creamy.
Add sugar, saffron, and cook for 5 more minutes. Turn off the heat.
Garnish with sliced pistachio before serving.
Serve Lauki Ki Kheer chilled or warm.

Use full cream milk
Avoid using corn starch or thickening agent to get the thick consistency of the kheer. Instead, allow the milk to simmer over low heat until it reduces to almost half of the original amount.
Keep stirring the milk while simmering at regular intervals for two reasons, one to avoid burning of the milk, and second to collect the layer of cream and add it back to the milk.
Make sure while frying the grated bottle gourd that it becomes completely dry.
Always add sugar towards the end. Once you add the sugar the milk stops thickening.