Doodhi ni Kheer/Lauki ki kheer/ Bottle Gourd Milk Pudding
 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!
| Servings | Prep Time |
| 4portion | 10minutes |
| Cook Time |
| 50minutes |
|
|
Ingredients
- 1 Milkl
- 1Cup Bottlegourd LaukiGrated or
- 1/2Cup Cane SugarOrganic or to taste
- 1tbsp Ghee Butteror Clarified
- 5 – 6 Almonds,sliced finely
- 8 – 10 cashewnut,cut small
- 8 – 10 pistachios,slice finely
- 15 – 20 Raisins
- 1/2tsp CardamomPowder
- 1tsp waterKewra
Instructions
- 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.
- Peel the Bottlegourd, deseed and grate it.
- Squeeze the grated Bottlegourd or Lauki nearly dry,otherwise it leaves water while cooking. Measure the grated Lauki to make a cup.
- In a wok or pan heat the Ghee and fry the cashews and raisins till lightly browned.Drain and keep aside.
- In the same wok sautxe9 the grated Lauki in the remaining ghee on low flame for nearly 8 minutes.
- 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.
- 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.
- 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.
- Add the cardamom powder, Kewra water, nuts and raisins leaving a few for garnish.
- Cook for 2 minutes more and switch off the flame.
- Serve chilled garnished with pistachios and almonds.
Recipe Notes
