kaddu ki kheer recipe | lauki ki kheer | How to make kheer
Yummy Indian Kitchen
Yummy Indian Kitchen
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Ingredients

  • 1. Cook the bottlegourd by adding little water and make it soft as it takes time to get cooked in milk.
  • 2. To make this recipe we need to first soak the sabudana for few hours until it bulges out and gets soft. Soaking sabudana reduces the time of making kheer.
  • 4. If dry fruits are to be added, blanch them in water, peel them and slice them finely to garnish at the end.
  • 4 hours Cook time
  • 1 hour Total time
  • 5 hours A hyderabadi special dessert made using milk and lauki along with rich ingredients like cashewnut paste and khoya
  • milk
  • 2 litres full cream milk
  • 1 cup bottlegourd
  • 3 tbsp sabudana
  • 3 tbsp basmati rice
  • 3 tbsp cashewnut paste
  • 10 -12 cashews
  • cashews
  • blanched
  • 50 gms khoya
  • mix
  • 3 tbsp milk
  • 1 cup sugar
  • ¾ tsp cardamom powder
  • ¼ tsp green food color few drops of vanilla essence
  • 3 tbsp blanched
  • 5 minutes Add basmati rice flour, mix, keep stirring for another
  • 5 minutes Add cashewnut paste, mix and stir for
  • 5 minutes Add milkmaid and mix it well

Instructions

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