An unusual set of ingredients lauki and lemongrass that come together in a fantastic way…to create an unusual delicious mouthwatering dessert! This is one of those times when an impulsive spontaneous idea results in creating something new & totally yummm…A must try for the adventurous at heart! 🙂
Method: Cook 4 cups of milk till it becomes half. Add 1 1/2 cup grated lauki. Take care to use young firm lauki with almost no seeds! Also add 4-5 small stalks of gently pounded lemongrass stalk along with the lauki. Cook till the kheer thickens and the raw taste of lauki disappears. Add sugar and cook for another 5 minutes. Taste kheer to check intensity of lemon grass flavor. If needed leave the stalks inside the kheer till the kheer cools down to room temperature. Like elaichi, the lemon grass should bring a subtle flavor counter-balance to the the sweetness of the kheer but not be too overwhelming. Garnish Kheer with thinly sliced pistachios and serve chilled!