Lauki ki kheer recipe aka dudhi ki kheer is a succulent Indian dessert recipe which is hugely popular in India, especially in north. It is one of the frequently served vrat ka khana during vrat or fasting days like Navratri, shivratri, Janmashtami etc. In this preparation, ghee roasted grated bottle gourd aka lauki is cooked in milk and sugar with some dry fruits, saffron streaks and pinch of cardamom powder. This rich and flavoured lauki kheer recipe can be served chilled or warm as a dessert after meal or dinner in any special occasion or family get together.
Table of Contents
About the recipe
Health Benefits of Bottle Gourd
Tips and Suggestions
How to make Lauki ki Kheer (step wise photos)
Recipe Card
About the recipe
Lauki aka bottle gourd is one of the healthiest vegetables which is also popularly known as dudhi or doodhi in different subcontinents. It is used to prepare myriad recipes in Indian culinary. But still bottle gourd is always considered as one of the most boring vegetables. Many people including kids and adults make different excuses to skip this healthy vegetable from their diet.
As I belong to a Bengali family, I have always seen my elders to prepare different curries and dal with lauki but had never seen them to prepare dessert with it. But after my marriage when I shifted to Pune, I came to know about the amazing usage of lauki in preparing desserts like lauki ki kheer recipe, lauki ka halwa etc. They mostly used to prepare these desserts during vrat or fasting days as a part of vrat ka khana other than regular days. Now many of you are not aware of vrat ka khana.
Vrat ka khana
In Hindu religion, there are few rules and regulations for food during vrats and upvaas. Few people do nirjala upavas where they don’t even sip water before completing puja. Few people only consume fruits, few only take liquids like tea, milk, fruit juice whereas few others take a single meal on a day. People follow the rules according to their own rituals.
But there are few things which are strictly prohibited during vrats aka fasting like nonveg, onion, garlic, lentils, normal salt, grains etc. Many people eat vegetables like lauki aka bottle gourd, potato during fasting and many don’t.
If you are not sure of your rituals during fasting, then please consult with your elders before preparing lauki ki kheer.
Lauki kheer recipe is a rich, creamy, flavoured dessert recipe. According to me, it could be one of the easiest and tastiest way to add both lauki and milk in your kid’s diet. Other than being a part of vrat ka khana, lauki ki kheer recipe can also be great option as dessert for small parties and family get togethers.
In fact, I prepare this decadent dessert recipe at least 3-4 times in a year other than festive days. My husband is not a fan of bottle gourd but when it comes to dudhi ki kheer, he cannot stop himself to devour and always grab a big bowl of the dessert. I have prepared this succulent kheer recipe in many parties and get-togethers and I have always received lots of admiration from friends and relatives. In short, lauki ki kheer recipe is a huge hit in our family and friend circle.
Lauki kheer is a very simple and easy recipe and the difficulty level of preparing this kheer recipe is low. It requires few basic ingredients which are easily available in Indian kitchen pantry. The best part of the recipe is that it can be prepared in large quantities without investing much effort. So, doodhi ki kheer can be a great option as dessert in small parties and get togethers other than the fasting days.
Lauki ki kheer recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and about the key ingredient of the recipe ‘Lauki aka bottle gourd’.
Health benefits of bottle gourd
- Bottle gourd is very low in fat and cholesterol which is good for weight loss.
- Bottle gourd is full of dietary fibre which is good for the digestive system and helps to get rid of piles, constipation etc.
- It is full of nutrients and vitamins which are good for nourishing the body.
- It is full of potassium and sodium which helps to regulate the blood pressure and is good for the heart health too.
- It is a good source of iron and is full of antioxidants.
- Bottle gourd is full of water approximately 96% which helps the body to cool down.
Tips to prepare perfect lauki ki kheer
- Always discard the seeded portion of the lauki during the time of grating it. The seeded portion of bottle gourd spoils the texture of the complete dish.
- After grating the bottle gourd, squeeze out the excess water from it before cooking.
- Always sauté the grated bottle gourd in ghee aka clarified butter for better flavour and taste.
- Addition of saffron streaks and cardamom powder enhances the flavour of the dish. If you don’t have saffron then add only cardamom powder to the dish. But addition of cardamom powder is a must for better flavour.
- The consistency of lauki ki kheer is neither too thick nor too runny. You can adjust the consistency according to your own preference.
- You can add own choice of dry fruits and nuts to develop bite and flavour to the kheer recipe.
How to make lauki ki kheer
To prepare the lauki ki kheer recipe, first peel the bottle gourd and cut them into large pieces. Then wash them and grate it with a grater until the seeded portion has reached at the centre. Again, rotate the side of the bottle gourd and continue to grate it. In this way, grate only the outer portion of the bottle gourd which is surrounded by the seeded portion at the centre. Discard the seeded portion and squeeze out the excess moisture from the grated bottle gourd.
Now put a pan on flame and allow it to become completely dry. Add ghee into the pan and allow it to melt. Add chopped cashew nuts and raisins into the pan and fry them in medium flame for few seconds and take them out to a separate plate.
Now in the same pan, add the grated bottle gourd and fry them over medium flame for couple of minutes. Stir frequently. Then put the flame in low and cover the pan for another 5 minutes.
Take of the lid and add milk into the pan. Put the flame in medium high and stir it on regular intervals until the milk starts boiling. Then put the flame in low and add saffron streaks and give a nice stir.
Put the flame in low and cook it for another 25-30 minutes until you get the desired consistency. Stir the kheer in regular intervals or else it will stick to the bottom of the pan.
Then add sugar into the pan and cook it in low flame for another 4-5 minutes. Initially the kheer gets slightly thin when the sugar starts melting.
At the final stage, add cardamom powder, the roasted cashew nuts and raisins into the pan and give a nice mix. Switch off the flame and put the pan down.
Many navratri vrat recipes have already been shared in my previous posts. You may check few of them like
Sabudane ki kheer recipe
Makhane ki kheer recipe
Sabudana vada
Sabudane ki khichdi
..And Many more…
Ingredients:
1 Cup = 250 ml
- 1½ cup grated Bottle Gourd (Lauki)
- 3 cups full cream Milk
- ½ cup Sugar, adjust accordingly
- 2 tablespoons Raisins
- 2 tablespoons Cashew nuts, broken or chopped
- 1 pinch Saffron streaks (Kesar)
- ½ teaspoon Cardamom powder (Elaichi powder)
- 1 tablespoon clarified Butter (Ghee)
Instructions:
- Peel the bottle gourd and cut them into large pieces.
- Wash them and grate it with a grater. Grate only the outer portion of the bottle gourd which is surrounded by the seeded portion at the centre. Discard the seeded portion. Squeeze out the excess moisture from the grated bottle gourd and keep it aside.
- Put a pan on flame and allow it to become completely dry. Add 1 tablespoon ghee into the pan and allow it to melt.
- Add 2 tablespoons broken cashew nuts and 2 tablespoons raisins into the pan and fry them in medium flame for few seconds and take them out on a separate plate.
- In the same pan, add 1½ cups grated bottle gourd and fry them over medium flame for couple of minutes. Stir frequently. Then put the flame in low and cover the pan for another 5-6 minutes.
- Take of the lid and add 3 cups milk into the pan. Put the flame in medium high and stir it on regular intervals until the milk starts boiling.
- Put the flame in low and add a pinch of saffron streaks and give a nice stir.
- Put the flame in low and cook it for another 25-30 minutes until you get the desired consistency. Stir the kheer in regular intervals or else it will stick to the bottom of the pan.
- Add ½ cup sugar into the pan and cook it in low flame for another 4-5 minutes. Initially, the kheer gets slightly thin after melting of sugar.
- At the final stage, add ½ teaspoon cardamom powder, the roasted cashew nuts and raisins (Step 4) into the pan and give a nice mix.
- Switch off the flame and put the pan down.
Serving Instruction
Transfer the lauki ki kheer into serving bowls. You can choose it to serve warm or at room temperature or even chilled. Serve this palatable Indian dessert to your friends, relatives, family and spread happiness.
How to store lauki kheer?
After cooling down the lauki kheer recipe to room temperature, transfer it to an airtight container and refrigerate it. In this way, you can store the kheer for 3-4 days.
But the dudhi ki kheer can’t be frozen in freezer. The kheer may curdle and get spoiled after defrosting.
Ingredients
1 Cup = 250 ml
- 1½ cup grated Bottle Gourd (Lauki)
- 3 cups full cream Milk
- ½ cup Sugar, adjust accordingly
- 2 tablespoons Raisins
- 2 tablespoons Cashew nuts, broken or chopped
- 1 pinch Saffron streaks (Kesar)
- ½ teaspoon Cardamom powder (Elaichi powder)
- 1 tablespoon clarified Butter (Ghee)
Instructions
- Peel the bottle gourd and cut them into large pieces.
- Wash them and grate it with a grater. Grate only the outer portion of the bottle gourd which is surrounded by the seeded portion at the centre. Discard the seeded portion. Squeeze out the excess moisture from the grated bottle gourd and keep it aside.
- Put a pan on flame and allow it to become completely dry. Add 1 tablespoon ghee into the pan and allow it to melt.
- Add 2 tablespoons broken cashew nuts and 2 tablespoons raisins into the pan and fry them in medium flame for few seconds and take them out on a separate plate.
- In the same pan, add 1½ cups grated bottle gourd and fry them over medium flame for couple of minutes. Stir frequently. Then put the flame in low and cover the pan for another 5-6 minutes.
- Take of the lid and add 3 cups milk into the pan. Put the flame in medium high and stir it on regular intervals until the milk starts boiling.
- Put the flame in low and add a pinch of saffron streaks and give a nice stir.
- Put the flame in low and cook it for another 25-30 minutes until you get the desired consistency. Stir the kheer in regular intervals or else it will stick to the bottom of the pan.
- Add ½ cup sugar into the pan and cook it in low flame for another 4-5 minutes. Initially, the kheer gets slightly thin after melting of sugar.
- At the final stage, add ½ teaspoon cardamom powder, the roasted cashew nuts and raisins (Step 4) into the pan and give a nice mix.
- Switch off the flame and put the pan down.
