Lauki Kheer ~ Bottlegourd Pudding
Servings 4
Ingredients
- 2 cups grated bottle gourd
- 2 tbsp ghee
- 500 ml milk
- 1/4 cup condensed milk
- Pinch of salt
- 1/4 tsp cardamom powder
- 3 tbsp sago seeds
- 1 tsp rosewater
- Crushed nuts for garnish
Instructions
- Squeeze out the excess water from the bottlegourd if it is watery.
- Soak the sago seeds in boiling water for 15 minutes.
- Heat ghee in a thick bottomed pan. Saute the grated bottlegourd till it looks crisp.
- Add the milk and condensed milk along with the cardamom and salt and bring to boil.
- Drain the sago and add into the mixture. Cook on low flame, stirring occassionally and scraping the sides.
- Switch off once the mixture is thickened and the sago is transparent.
- Add the rosewater and nuts as needed and enjoy warm or cold.
Notes
Sago seeds is optional but gives a good body to the pudding.
You can add flavorings of your choice. Saffron is a good choice to add, so is kewra essence.
To make the kheer richer, you may add a small pack of cream before switching off and mix it in.