Bottle gourd kheer(lauki ka kheer)

Though bottle gourd is widely used in south India,bottle gourd  kheer /lauki ka kheer  is popular in north India.Generally the bottle gourd is grated to make this sweet dish.I have made a slight variation to this by cooking the vegetable first and grinding it.I have also added dates for extra thickness,taste and energy.

 

Ingredients:

• Bottle gourd-1 big
• milk-1/2 litre thick milk
• sugar
• cardamom
• wet dates
• cashew nuts
• raisins
• pistachios
• ghee

 

Method of Preparation:

1.Select a fairly large bottle gourd.

 

 

2.Dice the bottle gourd .

 

 

3.Pressure cook it or cook directly in an open pan.

 

 

4.Allow to cool.Meanwhile boil wet dates in a pan till they soften.

 

 

5.Grind the cooked bottle gourd in a mixer(If there is any water left after cooking the bottle gourd,donot use it for the kheer as it becomes too watery.In a big vessel/wok, add the ground bottle gourd ,thick milk(if the milk is not thick, then boil about 1 litre milk and reduce it to half).Bring to a boil and simmer till it starts thickening.

 

6.Grind the softened wet dates in a mixer and add the paste(can be coarse),to the above "almost done kheer".Add about 1 cup sugar (or more if desired).Remember that since we have added dates,already there is some amount of sweetness.Add 1-2 tsp ghee.Continue cooking in a low flame for about 10minutes.

 

7.Heat 1tsp ghee in a frying pan and fry cashew nuts,pistachios and raisins.Transfer the kheer to a serving bowl and garnish the kheer with these.Bottle gourd kheer /lauki ka kheer is now ready to be served.

Serving Tip: 1.Serve the kheer hot and soon after its made(after a couple of hours,the kheer becomes a little watery.)

                        2.Allow the kheer to cool and refrigerate for 4-5 hours.Serve chilled.