Lauki ki kheer

Lauki ki kheer takes around 30 minutes from beginning to end. This side dish has 478 calories, 13g of protein, and 29g of fat per serving. This recipe serves 2 and costs $1.08 per serving. 42 people found this recipe to be delicious and satisfying. It is brought to you by Spice Up the Curry. A mixture of rose water, cashews, ghee, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. lauki pakora , how to make lauki pakoras | bottle gourd fritters, lauki kofta, how to make lauki kofta | lauki kofta curry, and Vrat ke chawal ki kheer – Samvat rice kheer – Fasting are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.Now heat the ghee in a pan on medium heat. Once hot fry the cashews till they are lightly browned. Remove them into another bowl.Now add grated lauki into the same pan. Sauté it till all the moisture from the lauki evaporates and also lauki will get cooked. Stir in between.While you sauté the lauki, heat the milk in a heavy bottom pan on another stove in medium heat. Let it come to a boil.Lauki will take about 7-8 minutes. Turn off the stove and keep it aside till needed. Also keep an eye on milk.Once milk comes to a boil, do stir it every 2 minutes and also scrape the sides of the pan. This will help to clean the pan easily later.Reduce the milk to ¾ of original. Means we started with 2 cups, boil till it is about 1 ½ cups.Then add cooked lauki.Mix it and cook for about 4 minutes. It will become thick.Then add sugar.Mix it. Kheer will become again thinner as sugar melts. 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 looks separated then let it thicken more.Finally add cardamom powder and rose water. Mix it.Garnish with fried cashews. Serve warm or chilled.

 

Step by step:

1. Wash the lauki, peel it.

2. Cut into the half.

3. Remove the seeds. And grate it using grater (use bigger sized hole).Squeeze out all the water by pressing it between your palms.Now heat the ghee in a pan on medium heat. Once hot fry the cashews till they are lightly browned.

4. Remove them into another bowl.Now add grated lauki into the same pan. Sauté it till all the moisture from the lauki evaporates and also lauki will get cooked. Stir in between.While you sauté the lauki, heat the milk in a heavy bottom pan on another stove in medium heat.

5. Let it come to a boil.Lauki will take about 7-8 minutes. Turn off the stove and keep it aside till needed. Also keep an eye on milk.Once milk comes to a boil, do stir it every 2 minutes and also scrape the sides of the pan. This will help to clean the pan easily later.Reduce the milk to ¾ of original. Means we started with 2 cups, boil till it is about 1 ½ cups.Then add cooked lauki.

6. Mix it and cook for about 4 minutes. It will become thick.Then add sugar.

7. Mix it. Kheer will become again thinner as sugar melts. 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 looks separated then let it thicken more.Finally add cardamom powder and rose water.

8. Mix it.

9. Garnish with fried cashews.

10. Serve warm or chilled.

Nutrition Information:

covered percent of daily need