Lauki ka Kheer

INGREDIENTS

500 gm of Lauki / Kaddu/ dudhi (bottle gourd)
1 litre of milk
2 tbsp of ghee
A few of cashew nuts / almonds / pistachios
A few of raisins
1/3 cup of sugar
1/2 tsp of powdered cardamom

METHOD

Peel, wash and grate bottle gourd.

Slice cashew nuts / almonds / pistachios and keep aside.

In a wok or pan heat ghee and saute cashew nuts, almonds until light brown, add raisins and saute for 20-30 seconds or until raisins starts to puff up, remove nuts and keep aside.

In an another pan or vessel bring milk to boil and simmer in slow flame until needed and milk becomes thick. (approximately for 15-20 minutes)

Add bottle gourd in same pan, we fried dry fruits and saute 5-7 minutes in medium flame with regular stirring or until bottle gourd becomes soft.

Add 1/2 cup milk (milk we boiled), mix, cover pan and cook bottle gourd in slow flame for 6-8 minutes or until it gets almost cooked. Allow to cool.

Grind 3/4 of cooked bottle gourd into paste, don't use any water if required use 1-2 tbsp of milk.

Add milk to remaining 1/4 portion of cooked bottle gourd.

Now, add bottle gourd paste and mix well.

Simmer in slow to medium flame for 5-7 minutes.

Add sugar and mix well, simmer for another 5 minutes.

Add fried nuts, raisins, cardamom powder and simmer for 4-5 minutes in slow flame.

Serve warm or cold.