Creamy Lauki Kheer: A Traditional Bengali Dessert
2 hours 53 minutes
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About Creamy Lauki Kheer: A Traditional Bengali Dessert
Indulge in the creamy, aromatic delight of Lauki Kheer, a traditional Bengali dessert that's as comforting as a warm hug. This simple yet elegant pudding is perfect for celebrations or a sweet weeknight escape.Freshly grated bottle gourd melts into rich, reduced milk, infused with the fragrant whisper of bay leaves and a touch of ghee. The natural sweetness of jaggery adds a unique depth, creating a kheer that's both decadent and subtly spiced.Experience the heartwarming flavors of Bengali home cooking with this easy-to-follow recipe. You'll be transported to a world of sweet tradition with every spoonful.
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Recipe Time & More
Prep1 hour 8 minutes
Cook1 hour 45 minutes
Total2 hours 53 minutes
Ingredients
Dairy
- 500 ml Milk
- 0.5 cup Milk Powder
Produce
- 1 cup Bottle Gourd grated
- 2/3 leaves Bay Leaves
Instructions
- In a heavy-bottomed pot or kadai, bring the milk to a simmer over medium heat. Reduce the milk by half, stirring occasionally to prevent scorching. This concentrates the milk's flavor and creates a creamier kheer.
- Add the grated bottle gourd and bay leaves to the reduced milk. Stir well to combine.
- Continue to simmer the mixture, stirring frequently, until the bottle gourd becomes tender and the kheer begins to thicken. This slow cooking process allows the bottle gourd to release its subtle sweetness and meld with the milk.
- Once the kheer has thickened slightly, add the jaggery. Stir until the jaggery dissolves completely.
- Add 2 tablespoons of ghee. The ghee adds a rich aroma and enhances the flavor of the kheer.
- Continue to simmer and stir for 5-7 minutes, allowing the flavors to meld. This also helps to achieve the desired consistency.
- Add the milk powder and stir well. The milk powder adds extra creaminess and richness to the kheer.
- Stir continuously for another minute or two until the kheer reaches your desired consistency. Remove from heat.
- Serve the Lauki Kheer warm or chilled, garnished with a sprinkle of chopped nuts or a drizzle of extra ghee, if desired.
Recipe Notes
Good To Know
- To prevent the milk from curdling when adding jaggery, let the kheer cool slightly after cooking before stirring in the jaggery.
- For a richer texture, sauté the ground bottle gourd in desi ghee until its moisture evaporates and it develops a light golden hue before adding it to the milk.
- Add a handful of lightly toasted cashews, raisins, or slivered almonds for extra flavor and a festive touch.
- If you prefer a vegan version, substitute dairy milk with thick coconut or almond milk and use coconut oil instead of ghee.
Expert Tips
- Choose a firm, young bottle gourd for the best flavor and texture. Avoid using overripe or soft ones.
- Adjust the amount of jaggery or sugar according to your preference. Taste the kheer before serving and add more sweetener if needed.
- Infuse the milk with cardamom pods or a bay leaf while simmering for an aromatic and flavorful kheer.
Storage Instructions
- Store leftover bottle gourd kheer in an airtight container in the refrigerator for up to 3 days.
- Gently reheat before serving, being careful not to overheat as this can cause the milk solids to separate.
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Recipe Nutrition
Calories: 408kcalCarbohydrates: 18gProtein: 13gFat: 32gSaturated Fat: 1gPolyunsaturated Fat: 9.3gMonounsaturated Fat: 18.6gCholesterol: 12mgSugar: 19g
Jayashree Mallick
Articles: 4
5 Comments
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Absolutely wonderful! Can’t wait to make it.
This looks so good! Appreciate the share.
Such a beautiful dish! Can’t wait to try it.
This looks so good! Can’t wait to cook it.
Wow, this looks fantastic!