Lauki = Opo Squash or bottle gourd. It is also known as ghiya or dudhi in regional indian languages. It is a popular summer squash that is consumed all over the indian subcontinent during the brutal heat wave months. Lauki is a cooling, fleshy green summer squash high in water content. It has a mild sweetish taste that makes it perfect for making desserts.
Kheer = milk based dessert. Kheer is comforting indian dessert made in a lot of ways by slow cooking all sorts of grains- rice, tapioca, semolina or nuts, fruits and vegetables with milk.
Most people find lauki to be a very boring vegetable but I have always found comfort in it. To me, this kheer is summer indulgence, studded with pistachios and fragrant with fresh green cardamom. With its velvety consistency it always soothes my sweet tooth.
Lauki Ki Kheer is cooked in a simple way by slow cooking shredded bottle gourd in whole milk until the kheer is thick and the gourd is soft. This kheer has a unique texture and flavor compared to rice or semolina phirni.
About My Recipe
My grandmother used to make lauki kheer almost every week during summer. It was absolutely delicious and as soon as I spot lauki at the stores, I itch to do the same- cannot let lauki season pass without making kheer a few times. Over the years, I have made slight changes to my grandmother’s recipe and developed it in my own way. Firstly, I sweeten lauki kheer with condensed coconut milk as opposed to sugar.You can use regular condensed milk too! I feel that the condensed milk makes it extra creamy. Since lauki has very low starch content, adding condensed milk gives the kheer a smooth lacey texture that we often associate with kheer. Plus coconut milk is extra extra delicious and works great with indian desserts, if you haven’t trued it, you should! Secondly, I add 1 teaspoon of custard powder when making this lauki kheer. Try it!! You will be surprised at how much creamy a tiny bit of custard makes it. If you making this kheer for fasting days, skip the custard powder. Lastly, I add a ton of nuts to lauki kheer. Not only they make it delicious but add to the texture of kheer.
Ingredients
Here are the things you will need for making this kheer:-
Lauki- It is easily available in many asian, indian and also US stores under the name opo squash. Whole Milk- As a rule, I always use full fat milk when making desserts. Please dont use skim milk for this kheer, lauki is has very low starch content and your kheer won’t be creamy if you use low fat milk. Condensed Coconut Milk - Or regular condensed milk. Or you can use white sugar or powdered jaggery or any sweetener you like. Green Cardamom - Fresh ground cardamom takes the taste and aroma of this kheer to next level. Simply, crack open the pods and crush the seeds to a find powder using a small mortar pestle. Other Ingredients - Ghee, Custard powder and nuts of choice (I use pistachios).
Tips When Purchasing Lauki
Choose a slender lauki. Slender long lauki will have less seeds. Check the skin of lauki. It should be shiny and smooth with no spots. This means lauki is tender. Thirdly, make sure that the lauki isn’t too heavy. Heavy lauki = possibility of seeds.
How to Make Lauki Ki Kheer
Start by peeling the lauki and using bigger side of a box grater, shred it discarding the innermost core with seeds.Mix custard powder (if using) with little milk and keep ready. Melt ghee in a pot, add the cardamom seeds followed by shredded lauki. Mix and on low medium heat, saute lauki in ghee for 6-8 minutes.. You will need to stir it regularly to make sure that it doesn’t stick to the bottom. Pour the milk and mix with lauki. Let milk come to a boil and then reduce the stove and cover the pot. Let cook for 10-15 minutes until the lauki has cooked through and the milk is thickish. Open the lid and mix in the condensed milk. Add the custard powder slurry while mixing continuously. Let the kheer cook for another 5-8 minutes until its creamy. Finish with chopped nuts. Serve warm or chilled. Pro Tip: If you want to add jaggery to lauki ki kheer then finish making the kheer and take it off the stove. Wait for 5 minutes and then mix in the grated or powdered jaggery to sweeten it.
To Make Vegan Lauki Ki Kheer
We just have to proceed a little differently to make a vegan version of this lauki kheer. Use any plant based butter or vegan ghee (avoid oil) to saute the shredded lauki. Stir around regularly and let the lauki cook on slow heat. Cover if needed to cook lauki almost 90-95 percent.
Add in full fat unsweetened coconut milk. Simmer together for 10 minutes (don’t let coconut milk boil). Sweeten with granulated sugar (3 to 5 tablespoon) or as needed.
Tips
Before proceeding to make kheer, taste a few shreds of lauki to make sure that it’s not bitter. Sometimes even seasonal squashes are bitter in taste. You can use sugar instead of condensed milk. Add ⅓ cup sugar.Use a heavy bottom pot to make the kheer. If your lauki had seeds, leave out the seed part when you grate. Use whole milk for making the kheer for a creamy rich taste. Please check fasting rules with elders of your family before making this kheer for falahar or vrat.
Serving & Storing
Serve Lauki kheer topped with chopped nuts warm or chilled. It gets a bit thick as it chills and the cardamom flavor intensifies as well. I don’t recommend freezing lauki ki kheer. The taste of this kheer is quite mild and I feel it tastes like nothing once you freeze, thaw and reheat it.
