Doodhi ni Kheer/Lauki ki kheer/ Bottle Gourd Milk Pudding

Last week was a frantic, full of frenzy week with a ladies coffee evening, practices for the show, thank you parties, committee meeting of the organisation that I work for, a 3 day house guest and last but not the least my elder ones 15 th birthday. Now when I sit back and think about it I can just remember myself running round and round trying to catch my own tail!! Thank God the ordeal is over and I have some time to breathe peacefully. Thanks to my blog hop friends I got excused for the last Bloghop due to my engagements but I am back with our 53 rd Foodie Monday Bloghop for which the theme is Satvik Foods.

Ayurveda divides food into three categories..Satvik, Tamasik and Rajasik,basically the good, bad and the ugly. Satvik comes from the word Satva in Sanskrit which means pure and wholesome. People who follow this diet get a long life, strength, health, happiness, satisfaction and energy. This kind of food is freshly cooked, simple, light, juicy, nourishing, sweet and tasty.These foods impart, cheerfulness, serenity and mental clarity to individuals.

A list of Satvik foods mostly consists of fresh, organic fruit and vegetables,
whole grains and nuts, dairy products such as milk and ghee, beans and lentils, plant-based oils, mildly sweet foods (natural, unrefined sugars), honey, molasses, spices such as cinnamon, basil, coriander, ginger and turmeric. Source – Yoga Basics

My entry for today’s theme is Doodhi Ni Kheer or Lauki ki Kheer or Bottlegourd milk Pudding which is a traditional Indian dessert and is used for fastings and Vrat. Bottlegourd is also known as Doodhi as well as Lauki in Hindi. A creamy, delicious pudding which is fairly healthy and satiates your sweet cravings too. This pudding is made from grated Bottlegourd, milk, and sugar and the kheer gets its flavours from the nuts, cardamom and Kewra which impart a enriching taste to the dish.

Doodhi ni Kheer/Lauki ki kheer/ Bottle Gourd Milk Pudding

Print Recipe

 A sweet, creamy, delicious Indian dessert made during fastings and Vrats and during Indian festivals. A fairly healthy dish to satiate your sweet cravings too!

• Coursedessert
• Cuisinenorth indian

Servings	Prep Time
4 portion	10 minutes

Cook Time

50 minutes

Servings Prep Time 4 portion 10 minutes

Cook Time 50 minutes

Doodhi ni Kheer/Lauki ki kheer/ Bottle Gourd Milk Pudding Print Recipe  A sweet, creamy, delicious Indian dessert made during fastings and Vrats and during Indian festivals. A fairly healthy dish to satiate your sweet cravings too! Coursedessert Cuisinenorth indian Servings Prep Time 4 portion 10 minutes Cook Time 50 minutes Servings Prep Time 4 portion 10 minutes Cook Time 50 minutes

Ingredients

• 1 Milk l
• 1 Cup Bottlegourd Lauki Grated or
• 1/2 Cup Cane Sugar Organic or to taste
• 1 tbsp Ghee Butter or Clarified
• 5 - 6 Almonds ,sliced finely
• 8 - 10 cashewnut ,cut small
• 8 - 10 pistachios ,slice finely
• 15 - 20 Raisins
• 1/2 tsp Cardamom Powder
• 1 tsp water Kewra

Servings: portion

Instructions

1. Put the milk to boil in a heavy bottomed pan on a low flame.Let it reduce to nearly 3/4 th of its quantity , stirring in between.
2. Peel the Bottlegourd, deseed and grate it.
3. Squeeze the grated Bottlegourd or Lauki nearly dry,otherwise it leaves water while cooking. Measure the grated Lauki to make a cup.
4. In a wok or pan heat the Ghee and fry the cashews and raisins till lightly browned.Drain and keep aside.
5. In the same wok sautxe9 the grated Lauki in the remaining ghee on low flame for nearly 8 minutes.
6. Add the fried Lauki or Bottlegourd to the reduced milk and let it cook for nearly 10 minutes or till the kheer becomes semi thick.
7. Add the sugar at this point and stir,the sugar leaves water making the kheer thin.Let it boil till the kheer again looks semi thick, stirring in between.
8. To check whether the kheer is cooked or not, take some kheer in a spoon and pour.If the Bottlegourd and thickened milk pour together and not separately, the kheer is ready.
9. Add the cardamom powder, Kewra water, nuts and raisins leaving a few for garnish.
10. Cook for 2 minutes more and switch off the flame.
11. Serve chilled garnished with pistachios and almonds.

Recipe Notes

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