Lauki Kheer is an ideal dessert for the hot summer months. It has just about everything going in it's favour....it is light, cooling and high in nutritional value. And yes, it is supremely delicious!
Like the traditional kheer made with rice in this too the grated lauki is simmered in milk. I have used sabu dana to help thicken the kheer and shorten the cooking time. It merges completely into the kheer and takes nothing away from the look or flavour of the dish.
Children often do not like having hot milk in summer so this is one way you can see that they get their regular intake of milk. As it has no cereals you can have it during days of fasting too.
You should definitely try out this recipe this summer. Believe me, you will love it!
Ingredients:
3 cups milk
1 cup grated and boiled lauki ( bottlegourd)
1tbsp ghee
3 tbsps sugar
2 tbsp sabudana ( sago seeds)
1/2 cup water
1tbsp pista
1/4 cup nuts and raisins
3-4 green cardamom
1 tsp green cardamom powder
Method: Peel and grate lauki. Put water to boil in a pan and when it starts boiling add the grated lauki. After a minute remove from flame and drain all the water and keep lauki aside in a colander. Soak the sabudana in water for atleast one or two hours so that it softens.
In a heavy bottom pan pour ghee and add the green cardamom and lauki. Saute for few minutes. Add the milk and let it come to boil. Remove sabudana from water and add. Also add half cup of water. Lower the flame and stir from time to time till the mixture thickens. Add sugar, cardamom powder, nuts and raisins. Transfer to a serving bowl and garnish with chopped pista. Serve hot or cold.
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