- Cook the kaddu: Firstly, in a pan, add grated kaddu/bottlegourd. Into it, add 1 cup water and cook the kaddu until all the water is absorbed and until it gets soft.
- Making of kheer: In a separate non stick pan/wok, add milk and bring it to a boil. Stir it for 5-10 minutes on low flame. Add cooked bottlegourd/kaddu into the milk. Stir and cook for 5 minutes on low flame. Add soaked sago/sabudana, mix and keep stirring and cook for 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. Add khoya mixed with milk, mix and cook by stirring for few minutes. Add sugar as per requirement, mix and cook for another 5 minutes. Add cardamom powder, green food color, mix well and stir well. Cook for 5 minutes on low flame. Chill the dessert in refrigerator for few hours. Serve it chilled. While serving add a drop of vanilla essence, mix and serve. Garnish with sliced dry fruits and serve.
Kaddu ki Kheer is a traditional sweet dish of Hyderabad which is made using bottle gourd. In Hyderabad, bottle gourd is preferred as pumpkin. This kheer is made at weddings, festivals and on special occasions.
Kaddu ki kheer
#myrecipe
#sweets
#FoodismRepublicRewind
By Pooja Gujarathi
Feb, 2nd
1204
Servings
4 persons
Cook Time
2 hr
Ingredients
10
- 12
Ingredients
- 2 litres full cream milk
- 1 cup bottlegourd/lauki
- 3 tablespoon sabudana
- 3 tablespoon basmati rice soaked for 1 hr
- 50 gms khoya
- 3 tablespoon cashewnut paste
- 3 tablespoon milkmaid
- 1 cup sugar
- ¾ teaspoon cardamom powder
- ¼ teaspoon green food Color
- few drops of vanilla essence
- 3 tablespoon blanched dry fruits
