- Ghee (1tbsp)
- Lauki (200g)
- Milk (2.5 cups)
- Saffron strands (a pinch)
- Cardamom powder (1/4 -1/2 tsp)
- Sugar (5tbsp)
- Rose petals (5-6, dried)
- Rosewater (1-2 tsp)
- Cashews (12- 15)
- Kesar (as required crushed)
- Choti Elaichi powder (as required crushed)
- Groundnut oil
- Energy- 889 kcal
- Carbohydrates- 36.1 g
- Protein- 28 g
- Fat- 70.3 g
- Rinse, peel and grate 200 grams lauki (half of a medium sized lauki). You should get 1 cup grated lauki.
- In a thick bottomed pan, heat 1 tbsp ghee.
- Add the lauki.
- Stir the lauki well and begin to saute it on a low to medium flame.
- Stirring often, saute for 4 to 5 minutes.
- Then add 2.5 cups milk and stir.
- On a low to medium flame simmer the milk stirring at intervals, so that the milk does not scorch at the bottom of the pan.
- After 5 to 6 minutes, add a pinch of saffron strands.
- Continue to simmer milk till it comes to a gentle boil.
- Keep on cooking milk, till it is reduced a bit. Stir often and scrape the milk solids from the sides and add them to the simmering milk. Overall cook the milk for 16 to 20 minutes, stirring often.
- Once the milk has reduced a bit, add 4 to 5 tbsp sugar.
- Stir the sugar into the kheer mixture.
- Then add 1/4 to 1/2 tsp cardamom powder, 12 to 15 cashews.
- Simmer for 2 to 3 minutes more.
- Lastly, switch off the flame and add 1 to 2 tsp rose water.
- Then add 5 to 6 dried rose petals (crushed). Skip rose petals if you do not have.
- Now you can serve lauki kheer hot or warm or chilled. On cooling, the consistency of the kheer will thicken.
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