Lauki Recipe- Saffron Cardamom Kheer with Evaporated Milk

Last Updated on 2 months by Neha Deshmukh

Lauki Recipe- Saffron Cardamom Kheer With Evaporated Milk

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert my nani (grandmother) always made, and the aroma instantly transports me back to her kitchen. Today, I’m sharing a slightly unusual, but incredibly delicious, take on this classic – Lauki (Bottle Gourd) Kheer! Don’t let the bottle gourd throw you off; it adds a subtle sweetness and creamy texture you won’t believe. This recipe, made with evaporated milk, saffron, and cardamom, is surprisingly easy and perfect for a cozy night in or a festive celebration.

Why You’ll Love This Recipe

This Lauki Kheer is a delightful twist on a traditional favourite. It’s subtly sweet, incredibly creamy, and packed with flavour. Plus, it’s a fantastic way to sneak in some veggies – even the pickiest eaters won’t suspect a thing! It’s also relatively quick to make, taking just around 20 minutes from start to finish.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tablespoons ghee
• 2 cups grated lauki / bottle gourd (approximately 300g)
• 1 can (397ml) evaporated milk
• ½ – ¾ cup sugar (adjust to your sweetness preference – around 100-150g)
• 1 teaspoon ground cardamom
• ¼ teaspoon saffron strands
• 4-5 pistachios, for garnish
• 1 tablespoon sliced almonds, for garnish

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

• Lauki (Bottle Gourd) – Selection & Preparation: Choose a firm, dark green lauki. Avoid ones with blemishes or soft spots. Grating it is key – you can use a box grater or a food processor. Don’t worry about a little moisture; it will cook down.
• Evaporated Milk – Why It’s Used & Substitutions: Evaporated milk gives this kheer a wonderfully rich and creamy texture without being overly heavy. If you can’t find evaporated milk, you can use full-fat milk (about 2 ½ cups / 600ml), but you’ll need to simmer it for longer to achieve the same consistency.
• Ghee – Traditional Flavor & Alternatives: Ghee adds a beautiful, nutty flavour that’s essential to Indian desserts. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the taste.
• Saffron – Quality & Blooming Techniques: Saffron is precious! A little goes a long way. For the best flavour, bloom the saffron strands in 1 tablespoon of warm milk for about 10-15 minutes before adding it to the kheer. This releases its colour and aroma.
• Cardamom – Freshly Ground vs. Store-Bought: Freshly ground cardamom is always best. The flavour is so much more vibrant. If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a heavy-bottomed pan over medium heat. This prevents sticking and ensures even cooking.
2. Add the grated lauki and sauté for about 5 minutes, until it softens slightly. You’ll notice it loses some of its raw smell.
3. Pour in the evaporated milk and bring the mixture to a gentle boil. Then, reduce the heat and simmer for 2 minutes.
4. Now, stir in the sugar until it’s completely dissolved. Add the ground cardamom and the bloomed saffron (with the milk it was soaking in).
5. Continue to simmer for another 3-4 minutes, stirring occasionally, until the kheer thickens to your desired consistency. Remember it will thicken a bit more as it cools.
6. Remove from heat and let it cool slightly. Garnish generously with crushed pistachios and sliced almonds.
7. Serve warm or chilled – it’s delicious either way!

Expert Tips

A few little things that make a big difference:

• Stir frequently, especially towards the end, to prevent sticking and burning.
• Don’t rush the simmering process. Low and slow is the key to a creamy kheer.
• Adjust the sugar to your liking. Start with less and add more as needed.

Variations

Want to make this kheer your own? Here are a few ideas:

• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger for a warmer flavour.
• Vegan Adaptation (Using Plant-Based Milk & Ghee): Swap the evaporated milk for a full-fat coconut milk or cashew milk, and use a plant-based ghee alternative. It’s surprisingly good! My friend, Priya, swears by this version.
• Sugar Substitutions: You can use jaggery or honey instead of sugar, but it will slightly alter the flavour.
• Festival Adaptations (Navratri/Diwali): For Navratri, ensure all ingredients are allowed during the fast. For Diwali, you can add a touch of rose water for an extra festive aroma.

Serving Suggestions

This Lauki Kheer is wonderful on its own, but it also pairs beautifully with:

• A sprinkle of chopped nuts
• A dollop of fresh cream (if you’re feeling indulgent!)
• A side of puri or roti for a complete meal

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon cooling, so you can add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

• What is the best way to grate lauki for kheer? A box grater works perfectly, but a food processor with a grating attachment is even faster.
• Can I use full-fat milk instead of evaporated milk? Yes, but you’ll need to simmer it for a longer time (around 30-40 minutes) to achieve the same thickness.
• How do I know when the kheer is cooked to the right consistency? It should coat the back of a spoon and leave a clear line when you run your finger through it.
• Can this kheer be made ahead of time? Absolutely! It actually tastes even better the next day after the flavours have melded.
• What is the significance of saffron and cardamom in this recipe? Saffron is considered a luxurious spice in Indian cuisine and adds a beautiful colour and aroma. Cardamom is a warming spice that complements the sweetness of the kheer.
• How can I prevent the kheer from sticking to the bottom of the pan? Use a heavy-bottomed pan, stir frequently, and keep the heat on medium-low.