Doodhi Kheer (Lauki / Bottle Gourd Kheer)

Ingredients :

• Doodhi/Lauki/Bottle Gourd - 1 small size
• Milk - 3 cups
• Dry Fruits- Cashews, Almonds- together-2-3 tsps
• Ghee- 3 tsps
• Milk Mawa Powder- 2 tsps
• Sugar- 7-8 tsps or more per taste

Procedure:

• Take Whole Vitamin D Milk in a vessel and boil it. Once the milk starts boiling, reduce the heat to low and let the milk thicken. Let the quantity reduce to about 3/4 th of the original- this takes about 10 minutes or so.
• Simultaneously, wash bottle gourd, peel the skin, cut into half and remove the seeds.
• Grate the bottle gourd and keep aside.
• In a pan, heat ghee.
• Fry cashews and almonds until they turn slightly brown.
• Add grated bottle gourd to the pan and fry for 4-5 minutes until most of the water from the bottle gourd evaporates.
• Now cover with lid and let the bottle gourd cook for 3-4 minutes on medium flame.
• Stir occasionally to avoid bottle gourd sticking to the bottom of the pan and burning .
• Now add boiled milk and let it cook on low heat for 4-5 minutes, covered with a lid. The milk can overflow from the pan, so keep an eye.
• Add sugar, milk mawa powder and mix well.
• Remove the lid and let the kheer cook for another 4-5 minutes until it thickens a bit.
• Serve hot or chilled !
• Note: I usually use Milk Mawa powder as it makes the Kheer a little thick plus it has Mawa flavour. This can also be replaced by MTR Badam Mix /  Milk Powder. Do not use Coffee Creamers.