Lauki Kheer

Ingredients list for Lauki Kheer

• 500 grams Bottle gourd
• 3 tablespoons Milk
• 15 Cashewnuts
• 1 litre Milk
• 1/2 cup Sugar
• 1/2 teaspoon Green cardamom powder
• 1 teaspoon Kewra water

Method

1. Peel bottle gourd, cut into half, remove seeds, wash and then grate. Boil in water until soft, strain and then squeeze to remove excess water. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside.
2. Add boiled bottle gourd to the same ghee, cook for few minutes and keep aside. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the cooked pumpkin. Stir to mix well. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water.
3. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.