Lauki Ki Kheer (Bottle Gourd Pudding / Payasam)

 

            Kheer / Payasam needs no intro. It is a very popular dessert during Indian festivals or any auspicious occasions. As Bottle Gourd has a cooling effect, this pudding is an absolutely healthy dessert. So do try this exotic Lauki Ki kheer and enjoy with your loved ones. It simply tastes yummy with its rich and creamy texture. It is a great festive and a party dessert, perfect for special occasions. This Lauki kheer can also be had on fasting days.  

        

          This recipe calls for very few ingredients and is prepared just like any other homemade kheer, except for the fact that the grated bottle gourd needs to be squeezed well before sautéing in ghee. 

          Garnish with chopped pistachios, almonds, dry rose petals and few saffron strands and serve it hot, warm or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert. 

• 1 cup grated tender bottle gourd
• 2 tbsp. ghee
• 1/4 cup khoya
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1 & 1/2 cups full fat milk
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 2 tbsp. raisins
• 1/4 cup jaggery powder
• pinch of saffron
• 1 tsp. kewra water
• 1 tsp. chopped nuts, saffron strands & few dry rose petals to garnish

          Squeeze out the water from the grated bottle gourd and keep aside. 

          Heat ghee in a pan and sauté the bottle gourd for 4-5 minutes or till the ghee separates from the sides of the pan. 

          Now add the khoya, milk powder and cardamom powder. Mix everything well so that there are no lumps. 

          Add the milk, slivered pistachios, almonds and raisins. Simmer on a low flame till it turns slightly thick.

          Add the jaggery and saffron. Continue to simmer by stirring at intervals till the kheer comes to a desired consistency. 

          Switch off the flame and add the kewra water. Set aside to bring it to room temperature. 

          Refrigerate for 1-2 hours if you want to have it chilled. However, it can also be served hot or at room temperature.

          Serve, garnished with chopped nuts, saffron strands & few dry rose petals.

                      Heat ghee in a pan.

Sauté the bottle gourd for 4-5 minutes or till the ghee separates from the sides of the pan. 

Add the khoya, milk powder & cardamom powder. Mix everything well so that there are no lumps. 

Add the milk, slivered pistachios, almonds & raisins. Simmer on a low flame till it turns slightly thick.

Add the jaggery & saffron. Continue to simmer by stirring at intervals till the kheer comes to a desired consistency. 

                   Switch off the flame & add the kewra water. 

Garnish with chopped nuts, saffron strands & few dry rose petals. Enjoy it hot, at room temperature or chilled.