Lauki Ki Kheer
Lauki ki Kheer is an indian dessert made using lauki and milk. It is a perfect summer pudding that is creamy & comforting.
Ingredients
- 2 cup lauki grated
- 1 tablespoon ghee
- 4 green cardamom pods
- 3.5 cup whole milk
- ⅓ cup condensed milk adjust to taste
- 1 teaspoon custard powder dissolve in 1 tablespoon cold milk
- ¼ cup pistachios chopped, or any nuts you like
Instructions
- Using a vegetable peeler, start by peeling the lauki. Using bigger side of a box grater, shred the flesh discarding the innermost core which has seeds. Pro Tip:- Seeds of lauki taste rough and chewy often spoiling the texture of the kheer.
- In a bowl, mix custard powder (if using) with 1 tablespoon cold milk and keep ready. Take out seeds from 2 cardamom pods and crush to a fine powder using mortar pestle.
- In a heavy bottomed pot, melt the ghee. Add other 2 cardamom seeds followed by shredded lauki. Mix and on low medium heat, saute lauki in ghee for 6-8 minutes.You will need to stir it regularly to make sure that it doesn't stick to the bottom.
- Once the lauki is soft, pour the milk and mix with lauki. Let milk come to a boil and then reduce the stove and cover the pot. Let cook for 10-15 minutes until the lauki has cooked through and the milk is thickish. Again, do check and stir around a few times to make sure that nothing is burning or sticking to the bottom of pot. Note :- Dont add condensed milk until the kheer is thickish. The kheer will become runny again once you add sugar or condensed milk. The consistency of this kheer is better when its thickish.
- Open the lid and mix in the condensed milk. Add the custard powder slurry while mixing continuously.
- Let the kheer cook for another 5-8 minutes until its creamy. Finish with ground cardamom and chopped nuts. Pick and discard the cardamom pods we added at the beginning. Serve warm. Or chill fir 3-4 hours and serve. Pro Tip: If you want to add jaggery to lauki ki kheer then finish making the kheer and take it off the stove. Wait for 5 minutes and then mix in the grated or powdered jaggery to sweeten it.
Notes
Note :-
Please note that the nutrition mentioned in the recipe card is an estimation only.
To Make Vegan Lauki Ki Kheer
We just have to proceed a little differently to make a vegan version of this lauki kheer. Use any plant based butter or vegan ghee (avoid oil) to saute the shredded lauki. Stir around regularly and let the lauki cook on slow heat. Cover if needed to cook lauki almost 90-95 percent.
Add in 2 cups full fat unsweetened coconut milk. Simmer together for 10 minutes (don't let coconut milk boil). Sweeten with granulated sugar (3 to 5 tablespoon) or as needed.
Tips
- Before proceeding to make kheer, taste a few shreds of lauki to make sure that it's not bitter. Sometimes even seasonal squashes are bitter in taste.
- You can use sugar instead of condensed milk. Add ⅓ cup sugar.
- Use a heavy bottom pot to make the kheer.
- If your lauki had seeds, leave out the seed part when you grate.
- Use whole milk for making the kheer for a creamy rich taste.
- Please check fasting rules with elders of your family before making this kheer for falahar or vrat.
Nutrition
Calories: 249kcalCarbohydrates: 25gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 96mgPotassium: 500mgFiber: 1gSugar: 20gVitamin A: 359IUVitamin C: 1mgCalcium: 305mgIron: 1mg
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