Lauki Kheer Recipe (Healthy Bottle Gourd Pudding)

Makes: 4 to 5 servings

Elements for Lauki Kheer Recipe

2 liters milk

250 gms jug gourd/ lauki, peeled, de-seeded, washed and ground

2 tablespoons ghee

1 mug sugar (include more if needed)

4 to 5 strands of saffron | kesar

3/4 tablespoon cardamom powder

4-5 cashewnuts, cleaved finely

4-5 almonds, cut

I teaspoon charoli or chironji seeds, discretionary (Chironji can be biting here and there and can change the taste of the sweet dish. Use it just if needed)

Strategy for Lauki Kheer Recipe

Start by bubbling drain in an overwhelming bottomed skillet on medium high temperature. Heat the milk to the point of boiling. When the milk reaches boiling point, turn the hotness to low and stew till it is decreased to 1/2 its amount. When it is just about near consolidated state, include the saffron, cardamom, almonds and sugar. Mix well and stew until lessened in amount.

While bubbling, continue blending it incidentally with the goal that the milk does not get blazed and scratch the sides also. When done, put the milk aside.

Heat ghee in an alternate overwhelming bottomed dish; include the ground lauki, and saute on medium hotness. Spread the dish, sprinkle a little water, turn the high temperature to low and stew until the lauki turns delicate and delicate. Mix in the delicate flask gourd to the dense drain and stew for an additional 10 minutes, until the flavors turn out from the lauki kheer and the khee is thickened. Turn off the hotness and exchange to a serving dish. The Lauki Kheer will thicken as it is kept aside to cool.

Serve the Lauki Kheer hot or icy as a pastry when you have a visitors at home or amid celebrations and uncommon events.