Lauki ki kheer

An unusual ingredient for kheer…lauki However creates an unusual delicious mouthwatering dessert!


Method: Cook 5 cups of milk till it becomes half. Add 2 cups grated lauki. Take care to use young firm lauki with almost no seeds.

Cook till the kheer thickens and the raw taste of lauki disappears. Add sugar to taste and cook for another 7-8 minutes.

Add 3-4 green cardamom (elaichi) peeled n ground or for an unusual twist 4-5 small stalks of gently pounded lemongrass stalk along with the lauki.

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 almonds and serve chilled!

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