Wednesday, June 6, 2007

lauki ka kheer

Bottle gourd (lauki/doodhi) 500 grams
Ghee 3 tablespoons
Cashewnuts 15
Milk 1 litre
Sugar ½ cup
Green cardamom powder ½ teaspoon
Kewra water 1 teaspoon

1. Peel bottle gourd, cut into half, remove seeds, wash and then grate.
2. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside. Add bottle gourd to the same ghee, sauté for few minutes and keep aside.
3. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the bottle gourd. Stir to mix well. Cook till done.
4. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water.
5. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.