Kuch Meetha Hojaye!!!
Winter special Lauki ki Kheer. This Kheer is super nutritious and easy to make plus needs very less ingredients.
Bottle gourd is a thick, fleshy vegetable vine that grows in tropical countries like India. It is like a squash, easy to digest, cook, and full of water content. A sign of a healthy, young gourd is pale green, smooth skin that is quite firm and blemish-free.
An easy to make and delicious dessert is Lauki Ki Kheer, also referred to as gummadikaya or pumpkin payasam, is an ancient Indian dessert dish. It is a delectable and creamy dessert, that can be made in very less time on any occasion. Learn how to make this delightful dessert dish.
Lauki Ki Kheer is a delicious, creamy Indian milk pudding with bottle gourd (lauki). Light on the stomach and big on flavors, this is a gluten-free Indian kheer.
Lauki ki Kheer is a traditional sweet dish of Hyderabad which is made using bottle gourd. In Hyderabad, bottle gourd is preferred as pumpkin. This kheer is made at weddings, festivals and on special occasions.
Lauki ki kheer is an easy recipe method to make kheer from bottle gourd, milk and flavoring spices. Lauki is also known as opo squash or dudhi or ghia or doodhi.
Lauki is a cooling veggie to have during the summers. You can make various dishes with lauki from savory to sweet.
The recipe is very simple and even a beginner in cooking can make this kheer. Just make sure to use fresh whole milk. You can use pre boiled milk or pasteurized milk. Another point to be noted is that the Lauki should be tender and should not taste bitter.
This lauki kheer can also be made during fasting days-like Navratri or Ekadashi or Shivratri. If you do not use dairy milk, then you can substitute it with almond milk. But just lightly heat the almond milk. Do not heat too much or boil.
Bottle Gourd: A sign of a healthy, young gourd is pale green, smooth skin that is quite firm and blemish-free. You need freshly grated bottle gourd (lauki) without skin and white pulp/seeds.
Ingredients for Hydrebadi Kheer
Steps for Hydrebadi Kheer
Hydrebadi Kheer
Ingredients
250 gms Bottle gourd (Lauki)
2 tablespoons Ghee
Dryfruits
1 litre Milk
1/3rd cup Sago Tapioca Pearls
3/4th cup Sugar (150 grams)
Half cup Milk powder
Cardamom powder
Green Food colour
Steps
Wash and soak sago pearls in water for 2 hours.
Boil 1 litre whole full fat milk.
Peel and grate 250 grams of lauki.
Heat 2 tablespoons ghee in a kadai, grate the lauki just before cooking, or else if you grate it before it turns black, add it to the ghee. Fry it on high flame for 4-5 minutes by stirring.
After frying it for 5 minutes, add chopped dry fruits whichever you prefer almond, pista or cashew. After adding chopped dryfuits sauté them for 1 minute on low flame so that the dryfruits fruits turns a little crispy.
Then add one litre full fat milk, soaked sago pearls, let it come to a boil, keep stirring on high flame.
When it comes to a boil, reduce the flame, and cook for 15 minutes, so that the lauki and Sago pearls are properly cooked and soft. Keep stirring in between.
When the milk becomes thick and appears like kheer, add 3/4 cup sugar, half cup milk powder, some cardamom powder mix it well, keep the flame low.
When the sugar melts completely and the milk turns creamy add 2-3 drops of green food colour, mix it well and off the flame and let it cool.
Now you can serve lauki kheer hot or warm or chilled. On cooling, the consistency of the kheer will thicken. The leftover kheer can be refrigerated for about 1 day.
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Tips * Use only full-fat or full-cream milk to make kheer. * You can replace white sugar with jaggery powder or brown sugar. *Use Green Cardamom, Ghee for the aroma, taste, and beautiful color. *Make sure while frying the grated bottle gourd that it becomes completely dry and almost cooked. *Always add sugar towards the end. Once you add the sugar, the milk stops thickening.
