“Lauki ki Kheer” (लौकी की खीर), also known as Bottle Gourd Pudding, Bottle Gourd Pasayam, Doodhi Kheer is a healthy, easy to digest and very refreshing dessert made with bottle gourd. This kheer is mainly made in my house during auspicious Navratri days, when we keep fast and can’t consume the regular rice kheer. It is surprisingly very easy and quick to make. Who says Navratri food needs to be boring? My platter is always full of such tasty food even during Navratri.
This recipe is fairly simple, and needs primarily three things, Bottle Gourd (Lauki), Milk and Sugar. With regards to milk, my advice is always to use fresh milk, and carefully choose the Lauki, which needs to be soft and tender, or else it could taste bitter.
Now in a heavy bottom pan / kadhai, heat ghee for a minute. Add the Grated Lauki and saute it on a medium flame for about 5 minutes.
Add the milk and mix well. Now let it cook on a low to medium flame until the milk reduces to half, stirring in between and scraping the dried milk from sides too. This process will take approx 17-18 minutes.
Now add sugar and chopped dry fruits.
Add cardamom powder and mix well. Let it cook for one more minute and switch off the flame.
Add rose water now and stir to mix it well.
Serve it hot or chilled as per your choice and relish this delicious dessert up to the core.
I took a small lauki which was approx 350 grams. So got around 250 grams after peeling and grating, so do remember that the quantity reduces after peeling and grating.
You can adjust the amount of sugar in the kheer as per your taste.
Kheer always thickens after getting cold, so always bear the desired consistency in your mind before switching off the heat.
Always grate the lauki just before cooking, otherwise it will leave water, and you would need to squeeze it resulting in losing all the nutrition.