½ of medium or 1 ¼cupLauki (bottle gourd or dudhi)grated
1tablespoonGhee (Clarified butter)
⅛teaspoonGreen cardamom seeds powder
Wash the lauki, peel it. Cut into the half. Remove the seeds.
And grate it using grater (use bigger sized hole).
Squeeze out all the water by pressing it between your palms.
Making lauki ki kheer recipe:
Heat the ghee in a pan on medium heat.
Once hot fry the cashews till they are lightly browned. Drain the excess ghee and remove them into another bowl, keep it aside.
Now add grated lauki into the same pan and sauté till all the moisture from the lauki evaporates and also lauki gets cooked. Stir in between.
While lauki is cooking, heat the milk in a heavy bottom pan on another stove on medium heat. Let it come to a boil.
Once the lauki gets cooked, turn off the stove and keep it aside.
Once the milk comes to a boil, do stir it every 2 minutes and also scrape the sides of the pan and keep simmering the milk till it reduces slightly. we started with 2 cups, boil till it is about 1 ½ cups.
Then add cooked bottle gourd. Mix it and cook for about 4 minutes. by this time milk will get thick.
Then add sugar. Mix it.
Cook it with stirring in between till it thickens again (about 2-3 minutes).
Turn off the stove. How to check that kheer is ready? When you take kheer in a spoon and you pour it back, thickened milk and lauki should drop together. If milk and lauki look separated then let it thicken more.
Finally, add cardamom powder and rose water. Mix it.