Laucki Kheer (Bottle Gourd Pudding)

By: Manjula Jain

November 18, 2023

Serving : 6 people

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Laucki Kheer (Bottle Gourd Pudding)

Lauki Kheer is a healthy and very refreshing dessert made with bottle gourd.

Lauki Kheer

Ingredients

  • 1 medium size bottle gourd (loki, doodhi, ghyia)
  • 1 tbsp butter or ghee
  • 5 cup milk
  • 1/2 cup sugar
  • 1/2 tbsp coarsely ground cardamom powder

Instructions

  • Lightly peel the bottle gourd leaving shades of light green.
  • Cut it half length wise and take out the seeds from center of the bottle gourd.
  • Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups.
  • Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
  • Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
  • Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
  • Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
  • Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
  • kheer is ready this can be served warm, at room temperature or cold.

Notes

Serving Suggestion
Lauki Kheer tastes the best when it is served very chilled just when it start forming ice crystal.

 

Lauki Kheer

Laucki Kheer (Bottle Gourd Pudding)

Lauki Kheer is a healthy and very refreshing dessert made with bottle gourd.
No ratings yet
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1 medium size bottle gourd (loki, doodhi, ghyia)
  • 1 tbsp butter or ghee
  • 5 cup milk
  • 1/2 cup sugar
  • 1/2 tbsp coarsely ground cardamom powder

Instructions
 

  • Lightly peel the bottle gourd leaving shades of light green.
  • Cut it half length wise and take out the seeds from center of the bottle gourd.
  • Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups.
  • Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
  • Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
  • Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
  • Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
  • Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
  • kheer is ready this can be served warm, at room temperature or cold.

Notes

Serving Suggestion
Lauki Kheer tastes the best when it is served very chilled just when it start forming ice crystal.
Keyword Kheer, Laucki Kheer
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Comments

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    Pranita
    September 9, 2014 at 9:03 am

    Hi Manjula Aunty,
    I am a big fan of yours!
    I have 2 ques reg Lauki kheer:
    1. Can I use fat-free milk or do i hv to use 2% /whole milk? Does it take longer to cook with fat-free milk?
    2. How does recipe change if i want to make lauki halwa?
    Thanks,
    Pranita

      Manjula Jain
      September 10, 2014 at 9:17 am

      Parnita,you do need to use at least 2% milk for kheer, for burfi cook the kheer until it becomes to soft dough.

        Pranita Suraiya
        September 10, 2014 at 10:06 am

        Thank you so much for your reply..:)

    laxmi
    November 27, 2012 at 1:13 am

    i likes the lauki kheer receipe. kindly send any new receipes to my e-mail

    shine
    October 31, 2012 at 11:22 am

    gr8 suggetion….

    ayushi
    June 22, 2011 at 10:49 am

    aunty i require a butterscotch topping recipe.the one that is seen on pastries in shops n al..whch hs gt crunchy caramel.

    Mercy Rajesh
    June 22, 2011 at 7:43 am

    Hi Aunty ji…. I had tried rice pudding….. but when i tried Laucki Kheer its very delicious & great. I really like it very much no words to explain really good thank you for this recipe. Your recipes are very yummy…..!

    Thank you….

    aisha
    October 3, 2010 at 8:35 am

    nameste aunty….

    do you have the recipe of mitha bhaat?

    thank u for youre video’s i like to watch the video’s,

    thanks….

    megha
    April 26, 2010 at 3:41 am

    Hi i had heard three kheers now oly hearing this name.. surely i am going to try this in home and share my experience.You can check the http://www.blrmoms.com for more tips and they are conducting mother’s day contest ,you can participate by clicking below link http://www.blrmoms.com/home/moms_thro_email_links?id=contest_smo

    sanober
    April 11, 2010 at 7:34 pm

    auntyji….can i use 2% of milk or do i have to use half & half milk….

    thank u…..

      Manjula Jain
      April 11, 2010 at 8:27 pm

      Hi Sanober,
      Just use milk 2% or whole I do not like to use half & half for kneer.

    Mamta Garg
    April 10, 2010 at 8:28 am

    Hello Aunty. i have tried this recipe and it is delicious. Thank you so much for all your wonderful recipes. Can you please post punjabi pinni recipe as i am searching for pinni recipe for a long time. I will Appreciate that. May god bless you and your family

    Shibani
    April 10, 2010 at 2:39 am

    Can I use marrow instead?

    divya
    April 4, 2010 at 5:15 am

    hello aunty ji….

    i made laucki ki kheer,it was delicious.
    thanks a lot for posting this new recipe.

    chitra
    April 3, 2010 at 7:51 am

    Aunty ji….i had only made rice kheer n sevaiyaan ki kheer…..this kheer looks absolutely yummy n the plus point is that it’s healthy…i will try it very soon….just one request…could u add more healthy low cal desserts n snacks(non fried)

    thankyou…..

    divya
    April 1, 2010 at 10:06 pm

    thank you aunty ji….

    i have been a regular visitor of ur site from 1 month from now, u have insipired me to cook and the effort u have put in ur vides was a great help to me.

    thanks a lot.

      manjula
      April 3, 2010 at 10:50 am

      thank u for watching my recipe

    Jaya
    April 1, 2010 at 3:39 pm

    I cannot get lauki/doodhi right now. Will zucchini (green Italian squash) work well with the recipe instead?

    hemi
    April 1, 2010 at 7:16 am

    to make the kheer thick n dense it is suggested to put lill bit of corflour or any edible starch.the kheer wil come out creamy and thick.

    devashree
    March 31, 2010 at 7:18 am

    auntiji, can u post a mysore pak recepi ?

    R
    March 31, 2010 at 6:23 am

    Looks delicious!

    nimisha patel
    March 30, 2010 at 7:43 pm

    aunty ji pl try to post some good and new recepi ..this is also good one

    Bela
    March 30, 2010 at 10:11 am

    Hi Manjulaji,

    I heard of ‘Laucki Halwa’ never heard of ‘Laucki Kheer’, but looks very nice!
    I will try some day. Tahnks!!!

    Bela

    tanushree
    March 29, 2010 at 2:15 pm

    sweet

    kanu
    March 29, 2010 at 1:19 pm

    Excellent recipe!
    I was tired of making Rice Kheer. I am gonna try this today!!!
    Thanks Auntie 🙂

    Hari Chandana
    March 29, 2010 at 6:28 am

    Mmmm… Mouth watering kheer… looks perfect n delicious.. 🙂

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