Bottle Gourd Recipe – Saffron Milk Kheer with Cashews & Almonds

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Recipe – Saffron Milk Kheer with Cashews & Almonds

Hey everyone! Today, I’m sharing a kheer recipe that might raise a few eyebrows – Bottle Gourd Kheer! Trust me on this one. It’s surprisingly delicious, subtly sweet, and incredibly comforting. I first stumbled upon this recipe from my nani (grandmother), and it’s been a family favorite ever since. It’s a wonderful way to sneak in some veggies, and the saffron and nuts elevate it to something truly special.

Why You’ll Love This Recipe

This isn’t your typical rice kheer. The bottle gourd (also known as lauki or dudhi) lends a delicate sweetness and creamy texture you wouldn’t expect. It’s lighter than traditional kheer, making it perfect for a warm day or as a gentle dessert after a big meal. Plus, the aromatic saffron and crunchy nuts? Chef’s kiss! It’s easy to make, requires minimal ingredients, and is guaranteed to impress.

Ingredients

Here’s what you’ll need to make this delightful kheer:

• 1 cup grated bottle gourd (about 150-200g)
• 2.5 cups milk (full-fat or low-fat, about 600ml)
• 0.25 cup sugar (or to taste, about 50-60g)
• 6-7 cashew nuts
• 8-10 toasted almonds
• 0.25 tsp cardamom powder
• 4-5 saffron strands
• 3 tsp ghee/clarified butter

Ingredient Notes

Let’s talk ingredients! A few things will really make this kheer shine:

• Bottle Gourd: Don’t be scared of using bottle gourd in a sweet dish! It really does melt into the kheer, adding a lovely texture. Make sure to grate it and squeeze out any excess water – this prevents the kheer from becoming too watery.
• Saffron: Quality saffron makes a huge difference. Look for deep red strands with a strong aroma. A little goes a long way!
• Ghee vs. Oil: Ghee adds a beautiful richness and flavor that oil just can’t replicate. It’s traditional in Indian sweets, but if you’re avoiding ghee, you can use a neutral oil like sunflower oil.
• Kheer Variations: Kheer recipes vary so much across India! Some use rice, others vermicelli, and some even lentils. This bottle gourd version is a lesser-known gem, but equally delicious. My friend’s family adds a pinch of nutmeg – I’ll share that variation later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, grate, and drain the excess water from the bottle gourd. Set it aside. This is a key step – don’t skip it!
2. Heat 1 tsp of ghee in a pan and roast the cashew nuts until they turn golden brown. Keep them aside.
3. Toast the almonds lightly, slice them thinly, and set them aside too.
4. Soak the saffron strands in 2 tbsp of warm milk for about 5 minutes. This helps release their color and flavor.
5. Now, heat 2 tsp of ghee in a pot. Add the grated bottle gourd and sauté for 3-4 minutes until it softens slightly.
6. Pour in the milk and simmer on medium heat, stirring occasionally. Keep stirring to prevent sticking! This will take about 10-15 minutes, until the milk thickens a bit.
7. Add the saffron-infused milk, cardamom powder, and sugar. Mix well until the sugar dissolves completely.
8. Stir in the roasted cashews and sliced almonds.
9. Remove from heat and serve warm or chilled. I love to garnish mine with a few extra nuts for a bit of crunch.

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, Stir, Stir: Seriously, don’t walk away! Kheer has a tendency to stick to the bottom of the pot.
• Adjust Sweetness: Taste as you go and adjust the sugar to your liking.
• Patience is Key: Simmering the kheer slowly allows the flavors to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and vegan ghee. It’s just as delicious!
• Sugar-Free Option: Substitute the sugar with a natural sweetener like stevia or monk fruit.
• Spice Level: My friend’s mom always adds a tiny pinch of nutmeg along with the cardamom. It adds a lovely warmth.
• Festival Adaptations: This kheer is perfect for festivals like Diwali or Holi. You can add a sprinkle of rose petals for a festive touch!

Serving Suggestions

This kheer is wonderful on its own, but here are a few ideas to make it even more special:

• Serve with a side of poori or chapati for a complete meal.
• Pair it with a cup of masala chai.
• Garnish with chopped pistachios or a sprinkle of rose petals.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Is bottle gourd kheer healthy? Yes! Bottle gourd is low in calories and rich in nutrients. This kheer is a healthier alternative to many other desserts.
• Can I use full-fat milk for a richer kheer? Absolutely! Full-fat milk will result in a creamier, more decadent kheer.
• How can I prevent the kheer from sticking to the bottom of the pot? Stir frequently, especially during the simmering process. Using a heavy-bottomed pot also helps.
• What is the best way to grate bottle gourd for this recipe? Use a box grater. Just be sure to squeeze out the excess water afterwards.
• Can I make this kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

Enjoy this unique and delicious kheer! I hope it becomes a favorite in your family too. Let me know what you think in the comments below!