Lauki Kheer


  • Ghee (1tbsp)
  • Lauki (200g)
  • Milk (2.5 cups)
  • Saffron strands (a pinch)
  • Cardamom powder (1/4 -1/2 tsp)
  • Sugar (5tbsp)
  • Rose petals (5-6, dried)
  • Rosewater (1-2 tsp)
  • Cashews (12- 15)
  • Kesar (as required crushed)
  • Choti Elaichi powder (as required crushed)
  • Groundnut oil

Nutritive Value

  • Energy- 889 kcal
  • Carbohydrates- 36.1 g
  • Protein- 28 g
  • Fat- 70.3 g


  1. Rinse, peel and grate 200 grams lauki (half of a medium sized lauki). You should get 1 cup grated lauki.
  2. In a thick bottomed pan, heat 1 tbsp ghee.
  3. Add the lauki.
  4. Stir the lauki well and begin to saute it on a low to medium flame.
  5. Stirring often, saute for 4 to 5 minutes.
  6. Then add 2.5 cups milk and stir.
  7. On a low to medium flame simmer the milk stirring at intervals, so that the milk does not scorch at the bottom of the pan.
  8. After 5 to 6 minutes, add a pinch of saffron strands.
  9. Continue to simmer milk till it comes to a gentle boil.
  10. Keep on cooking milk, till it is reduced a bit. Stir often and scrape the milk solids from the sides and add them to the simmering milk. Overall cook the milk for 16 to 20 minutes, stirring often.
  11. Once the milk has reduced a bit, add 4 to 5 tbsp sugar.
  12. Stir the sugar into the kheer mixture.
  13. Then add 1/4 to 1/2 tsp cardamom powder, 12 to 15 cashews.
  14. Simmer for 2 to 3 minutes more.
  15. Lastly, switch off the flame and add 1 to 2 tsp rose water.
  16. Then add 5 to 6 dried rose petals (crushed). Skip rose petals if you do not have.
  17. Now you can serve lauki kheer hot or warm or chilled. On cooling, the consistency of the kheer will thicken.
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