Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Bottle gourd (lauki/doodhi) - 500 grams
Ghee - 3 tablespoons
Cashewnuts - 15
Milk -1 litre
Sugar -1/2 cup
Green cardamom powder - 1/2 teaspoon
Kewra water - 1 teaspoon
METHOD
Peel bottle gourd, cut into half, remove seeds, wash and then grate. Boil in water until soft, strain and then squeeze to remove excess water. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside. Add boiled bottle gourd to the same ghee, cook for few minutes and keep aside. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the cooked pumpkin. Stir to mix well. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.
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