This lauki ki kheer recipe is a creamy and delicious Indian recipe that takes bottled gourd, milk, and sugar to make a delicious dessert for special occasions or any indulgence. Because this dessert is about flavours and nutritional value, bottled gourd contains a lot of water and essential nutrients. Peel and grate 1 cup of fresh lauki or bottle gourd. Remove the water content from the grated lauki so the kheer does not become too watery. Then heat one tablespoon of ghee in a heavy-bottomed pan, add grated lauki, and saut it for 3-4 minutes to get soft. Now, boil 1 litre of whole milk in another large pot. Switch off the flame and let this simmer on low without letting milk stick to the bottom of the pan. Add the saut ed lauki to it. Let it cook on a low flame and stir it frequently because this decreases the volume of the milk and turns the lauki well-cooked. Add 1/2 cup of sugar. Taste and add more if needed. Mix well. Add 1/2 teaspoon of cardamom powder and some saffron threads soaked in warm milk for a more fragrant kheer. Cook for 5-7 minutes or until the kheer reaches the desired consistency. Garnish with slivered almonds, pistachios, and raisins to give that crunch and richness. Serve this lauki ki kheer warm or chilled as one of the creamy delights in the world that is just irresistible to all those who have a sweet tooth.

• 200 gms lauki
• 1 tbsp ghee
• 2.5 cup full fat milk
• 1 pinch saffron strands
• 1/2 tsp cardamom powder
• 5 tsp sugar
• 5-6 dried rose petals
• 1 tsp rose water
• 12-15 cashews
• 1 tbsp raisins

• Here's a nutritious recipe of the underdog: the recipe of lauki ki kheer. It's so delicious, that you will want seconds.
• Start by grabbing about 200 grams (or a cup) of grated lauki. If you're using fresh lauki, make sure to peel it and remove the seeds first.
• Heat a tablespoon of ghee in a deep pan or kadhai over medium heat. Once it's hot and shimmering, toss in the grated lauki.
• Saut it for about 5-7 minutes, stirring every now and then, until it softens and starts smelling all nice and toasty.
• Ghee does its magic here, giving the lauki a richness that's next level.
• Now, pour in 2.5 cups of full-fat milk. This is where the creaminess begins to happen, so don't skimp on the full-fat part—it's worth it.
• Bring the milk to a gentle boil, stirring occasionally so it doesn't stick or burn (no one likes burnt kheer). Once it's bubbling away, reduce the heat and let it simmer. The lauki will soak up the milk, and you'll see the whole thing starting to come together.
• Keep stirring now and then so it doesn't form a layer on top.
• Here's where things get fancy: add a few saffron strands directly to the milk. The saffron gives the kheer a subtle golden hue and that sweet floral vibe that screams “luxury dessert.” Sprinkle in ¼ to 1/2 teaspoon of cardamom powder because no Indian sweet is complete without that warm, sweet-spicy aroma.
• Let this simmer away until the milk thickens to that dreamy creamy consistency.
• When your kheer is nice and thick, it's time to sweeten the deal.
• Add around 5 tablespoons of sugar (or less, depending on your sweet tooth) and stir well until it dissolves completely. For an extra layer of flavor, crush 5-6 dried rose petals and toss them in along with a teaspoon or two of rose water.
• The floral notes elevate this dish into something truly special.
• For that bit of crunch and texture, add a handful (about 12-15) of cashews. You can chop them up or keep them whole—it's all about your vibe.
• Throw in a few raisins too for little pops of sweetness. Let everything simmer for a few more minutes so the flavors meld perfectly and the cashews soften just slightly.
• Once the kheer has thickened to your liking and the flavors are all harmonized, take it off the heat. You can serve lauki ki kheer warm for those cozy dessert feels, but honestly, it's next level when chilled.