$hokeen J@tt
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LAUKI KHEER
Preparation Time : 20- 25 minutes
Cooking Time : 25-30 minutes Servings : 4
INGREDIENTS
Bottle gourd (lauki/doodhi)
500 grams
3 tablespoons
15
1 litre
1/2 cup
1/2 teaspoon
1 teaspoon
Preparation Time : 20- 25 minutes
Cooking Time : 25-30 minutes Servings : 4
INGREDIENTS
Bottle gourd (lauki/doodhi)
500 grams
Ghee 3 tablespoons
Cashewnuts 15
Milk 1 litre
Sugar 1/2 cup
Green cardamom powder 1/2 teaspoon
Kewra water 1 teaspoon
METHOD
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. 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. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.
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. 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. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.