Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Kheer Recipe – Authentic Indian Sabudana & Mawa Delight

Introduction

Oh, kheer! Is there anything more comforting? This Bottle Gourd Kheer (Lauki ka Kheer) is a little different from your usual rice or vermicelli kheer, and honestly, it’s become a family favorite. I first made this years ago trying to use up a surplus of bottle gourd from my garden, and I was surprised by how incredibly delicious and refreshing it turned out to be. It’s subtly sweet, creamy, and has a lovely, delicate flavor. Trust me, don’t let the bottle gourd part scare you – you won’t even taste it, just pure kheer goodness!

Why You’ll Love This Recipe

This isn’t just any kheer. It’s a beautiful blend of textures and flavors. The bottle gourd adds a unique lightness, while the sabudana (tapioca pearls) give it a delightful chewiness. Plus, the mawa (khoya) and cream make it unbelievably rich and decadent. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day.

Ingredients

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

• 1.5 cup lauki / kaddu / bottle gourd, grated (about 250g)
• 1 tsp ghee
• 5 cup milk (about 1200ml) – I prefer full-fat for extra richness
• 0.25 cup sabudana (tapioca pearls) (about 60ml)
• 0.25 cup cream (about 60ml)
• 0.5 cup mawa / khoya, grated (about 115g)
• 3 tbsp nuts, chopped (almonds, pistachios, cashews – a mix is lovely!)
• 3 drops green food color (optional, for a festive touch)
• 0.75 cup sugar (about 150g), or to taste
• 0.5 tsp cardamom powder (about 2.5g)
• Silver vark, for garnish (optional)

Ingredient Notes

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

Lauki (Bottle Gourd): Varieties & Selection

Choose a firm, young bottle gourd. Older ones can be a bit watery and have more seeds. Look for one that feels heavy for its size. You can use any variety – Indian round bottle gourd or the long, slender ones work equally well.

Sabudana: Soaking & Quality

Soaking the sabudana is key! Rinse it well under cold water until the water runs clear. Then, soak it in enough water for at least 30 minutes, or even up to a couple of hours. This ensures they become soft and translucent. Don’t oversoak, though, or they’ll become mushy.

Mawa (Khoya): Types & Substitutions

Mawa, or khoya, is essentially dried milk solids. You can find it at Indian grocery stores. There are different grades – I prefer the first grade for the best flavor. If you can’t find mawa, you can substitute it with ricotta cheese (drained well) or milk powder mixed with a little ghee.

Ghee: The Importance of Quality

Ghee is clarified butter and adds a wonderful nutty flavor. Using good quality ghee really elevates the taste of the kheer. Homemade is best, but a good store-bought brand will work too.

Regional Variations in Kheer Recipes

Kheer is a dish with countless variations across India! Some regions add rice, others vermicelli. Some use jaggery instead of sugar. In some families, saffron is a must-have ingredient. This bottle gourd version is popular in North India, especially during festivals.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ghee in a kadai (a deep, heavy-bottomed pan) over medium heat. Add the grated bottle gourd and sauté for about 2 minutes, until it softens slightly.
2. Pour in the milk and bring it to a boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low.
3. Add the soaked sabudana and cook for about 5 minutes, stirring frequently, until the sabudana turns translucent and tender.
4. Now for the good stuff! Stir in the cream, grated mawa, and chopped nuts. If you’re using it, add the green food color.
5. Simmer the kheer for about 15 minutes, stirring almost constantly, until the mixture starts to thicken. Patience is key here!
6. Add the sugar and continue to boil for another 5 minutes, stirring until the sugar dissolves and the kheer becomes creamy.
7. Finally, mix in the cardamom powder. Give it a good stir and turn off the heat.
8. Let the kheer cool completely, then refrigerate for at least 2 hours to allow it to set and the flavors to meld.
9. Before serving, garnish with more chopped nuts and a little silver vark (if using).

Expert Tips

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

Achieving the Perfect Kheer Consistency

The key is low and slow cooking. Stirring frequently prevents sticking and ensures even cooking. You want a creamy, slightly thick consistency – it will thicken further as it cools.

Preventing Sabudana from Becoming Mushy

Don’t oversoak the sabudana! And be gentle when stirring it into the kheer. Overcooking will make it lose its shape.

Infusing Flavor with Cardamom

Freshly ground cardamom powder has the best flavor. You can lightly crush cardamom pods and grind them yourself.

Using Mawa for Richness

Make sure the mawa isn’t lumpy. Grate it finely before adding it to the kheer.

Variations

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

Vegan Bottle Gourd Kheer

Substitute the milk with almond or soy milk, the ghee with coconut oil, the cream with coconut cream, and the mawa with cashew cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients you’re using to ensure they haven’t been processed in a facility that also handles gluten.

Adjusting the Sweetness Level

Feel free to adjust the amount of sugar to your liking. Start with less and add more as needed.

Festival Adaptations (Janmashtami, Diwali)

For Janmashtami, you can add a pinch of saffron for a golden hue. During Diwali, a generous sprinkle of nuts and silver vark makes it extra festive.

Sugar-Free Option

Use a sugar substitute like stevia or erythritol to make a sugar-free version.

Serving Suggestions

Serve this kheer chilled, as a dessert after a meal, or as a sweet treat on its own. It pairs beautifully with poori or paratha for a complete Indian meal.

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It may thicken slightly upon standing, so you can add a splash of milk to thin it out before serving.

FAQs

Let’s answer some common questions:

What is the best type of bottle gourd to use for kheer?

A young, firm bottle gourd is best. Avoid those with large seeds or a tough skin.

Can I make this kheer ahead of time?

Absolutely! Kheer actually tastes better the next day after the flavors have had a chance to meld.

What can I substitute for mawa (khoya)?

Ricotta cheese (drained well) or milk powder mixed with a little ghee are good substitutes.

How do I prevent the kheer from sticking to the bottom of the kadai?

Stir frequently, especially during the simmering stage. Using a heavy-bottomed kadai also helps.

Can I add other fruits or flavors to this kheer?

Definitely! You can add chopped mangoes, rose petals, or a touch of saffron for extra flavor.

Is sabudana necessary for this recipe? Can I omit it?

While sabudana adds a lovely texture, you can omit it if you prefer. The kheer will still be delicious, just a bit less chewy.