Lauki Recipe – Saffron Milk Bottle Gourd Dessert with Rose & Cashews

Last Updated on 2 months by Neha Deshmukh

Lauki Recipe – Saffron Milk Bottle Gourd Dessert with Rose & Cashews

Introduction

Okay, let’s be real – bottle gourd (lauki) doesn’t always scream “delicious dessert,” right? But trust me on this one! This Lauki recipe transforms the humble lauki into a creamy, fragrant, and utterly delightful treat. I first made this for a family gathering, and it was a huge hit – even with those who usually shy away from lauki! It’s a beautiful blend of saffron-infused milk, delicate rose flavors, and crunchy cashews. You’ll be surprised how good it is!

Why You’ll Love This Recipe

This isn’t your average dessert. It’s subtly sweet, incredibly comforting, and surprisingly light. It’s a fantastic way to sneak in some veggies (don’t tell anyone!), and it’s perfect for a special occasion or just a cozy night in. Plus, the aroma while it’s simmering is divine. It’s a unique Indian dessert that’s sure to impress.

Ingredients

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

• 200 grams Lauki (bottle gourd)
• 1 tablespoon Ghee
• 2.5 cups Full fat milk
• 1 pinch Saffron strands
• 0.25-0.5 teaspoon Cardamom powder
• 5 tablespoons Sugar (adjust to taste)
• 5-6 dried rose petals
• 1-2 teaspoons Rose water
• 12-15 Cashews

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Lauki (Bottle Gourd) Selection: Choosing the right lauki is key. Look for firm, dark green gourds without any blemishes. The most important thing? Give it a taste! Lauki can sometimes be bitter. If it tastes bitter, it’s best to find another one.
• Ghee – The Importance of Quality: Ghee adds a richness that’s just irreplaceable. I always use homemade ghee if I have it, but a good quality store-bought ghee works beautifully too. It really elevates the flavor.
• Saffron – Varieties and Flavor Profile: Saffron is the star of the show! Kashmiri saffron is considered the best for its vibrant color and intense flavor, but any good quality saffron will do. A little goes a long way, so don’t overdo it.
• Rose Water & Rose Petals – Regional Variations & Aroma: Rose water and petals add a beautiful floral aroma. In some regions, people use rose syrup instead of rose water – feel free to experiment! Just be mindful of the sweetness level.
• Cardamom – Freshly Ground vs. Store-Bought: Freshly ground cardamom is always best! The aroma is so much more potent. If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and grate the bottle gourd. This is the most time-consuming part, but totally worth it. Make sure you’ve tasted it to check for bitterness!
2. Heat the ghee in a pan over medium heat. Add the grated lauki and sauté for 4-5 minutes, stirring occasionally. It should soften slightly.
3. Now, pour in the milk and bring it to a simmer on low-medium heat. Stir frequently to prevent the milk from scorching at the bottom. Patience is key here!
4. After about 5-6 minutes, add the saffron strands. Continue simmering, stirring occasionally, for a total of 16-20 minutes, or until the milk has reduced slightly and the lauki is tender.
5. Time for the sweet stuff! Add the sugar, cardamom powder, and cashews. Mix well and simmer for another 2-3 minutes, allowing the sugar to dissolve completely.
6. Turn off the heat. Stir in the rose water and crushed rose petals. The fragrance will be incredible!
7. Serve warm or chilled. I love to chill it for a couple of hours to let the flavors meld.

Expert Tips

• Don’t rush the simmering process. Slow and steady is the way to go for a creamy texture.
• Stir frequently to prevent sticking and scorching.
• Adjust the sugar to your liking.
• A pinch of nutmeg can also be a lovely addition.

Variations

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

• Vegan Adaptation: Swap the ghee for coconut oil and the full-fat milk for almond or cashew milk. It won’t be exactly the same, but still delicious! My friend, Priya, swears by the cashew milk version.
• Adjusting Sweetness Levels: I use 5 tablespoons of sugar, but feel free to adjust it based on your preference. You can also use jaggery for a more traditional flavor.
• Spice Level – Adding a Hint of Ginger: A tiny bit of grated ginger (about ¼ teaspoon) adds a lovely warmth. My grandmother always added a touch!
• Festival Adaptations (e.g., Holi, Diwali): For Holi, you can add a pinch of edible green color. For Diwali, garnish with silver leaf (vark) for a festive touch.

Serving Suggestions

This Lauki dessert is wonderful on its own, but you can also serve it with:

• A sprinkle of chopped pistachios
• A dollop of fresh cream (if you’re feeling indulgent!)
• A side of warm, flaky paratha

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The texture might change slightly, but it will still taste great.

FAQs

• What is the best way to remove bitterness from Lauki? Always taste the lauki before using it! If it’s bitter, you can try scraping out the seeds and the spongy part inside, as that’s where the bitterness often resides.
• Can I use almond milk instead of full-fat milk? Yes, you can! It will result in a lighter dessert.
• Can this dessert be made ahead of time? Yes, you can make it a few hours in advance and chill it. The flavors will actually develop even more.
• What are the health benefits of Lauki? Lauki is incredibly healthy! It’s low in calories, high in fiber, and packed with nutrients.
• How can I enhance the saffron flavor in this recipe? Bloom the saffron strands in a tablespoon of warm milk for about 10-15 minutes before adding them to the pan. This helps release their flavor and color.
• Can I use other nuts besides cashews? Absolutely! Almonds, pistachios, or even walnuts would be delicious.