Bottle Gourd Sago Recipe – Rosewater & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Sago Recipe – Rosewater & Cardamom Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and subtly sweet Bottle Gourd Sago dessert. It’s a dish my grandmother used to make, and the aroma of cardamom and rosewater always takes me right back to her kitchen. It’s surprisingly easy to make, and a wonderful way to use bottle gourd (lauki) in a dessert!

Why You’ll Love This Recipe

This isn’t your typical rich, heavy Indian sweet. It’s light, refreshing, and has a beautiful delicate flavour. The combination of the bottle gourd, tiny sago pearls, and fragrant rosewater is just chef’s kiss. Plus, it’s a fantastic way to sneak in some veggies – don’t tell the kids! It’s perfect for a warm afternoon treat or a light dessert after a spicy meal.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 2 cups grated bottle gourd (approximately 300g)
• 2 tbsp ghee (about 30ml)
• 500 ml milk (about 2 cups)
• 1/4 cup condensed milk (about 60ml)
• Pinch of salt
• 1/4 tsp cardamom powder (about 1g)
• 3 tbsp sago seeds (sabudana) (about 45g)
• 1 tsp rosewater (about 5ml)
• Crushed nuts for garnish (almonds, pistachios, cashews – whatever you like!)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Bottle Gourd (Lauki): Don’t be afraid of bottle gourd! It has a very mild flavour and takes on the sweetness of the milk and cardamom beautifully. Make sure to grate it finely for the best texture.
• Sago (Sabudana): Sago seeds are tiny pearl-like starch granules. They need a good soak to become soft and translucent. We’ll be soaking them in boiling water – it’s the quickest way!
• Ghee: Ghee adds a lovely richness and flavour. It’s clarified butter, and a staple in Indian cooking. You can find it at most Indian grocery stores.
• Rosewater: A little rosewater goes a long way! It adds a beautiful floral aroma. Look for pure rosewater, not imitation flavouring.
• Cardamom: Cardamom is the queen of Indian spices! It adds a warm, fragrant note. Freshly ground cardamom is always best, but powder works perfectly fine too. In some regions, a touch of nutmeg is also added for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the sago going. Soak the sago seeds in boiling water for about 15 minutes. This will soften them up nicely.
2. While the sago is soaking, heat the ghee in a pan over medium heat. Add the grated bottle gourd and sauté until it turns slightly golden and crisp. This usually takes about 5-7 minutes. Don’t rush this step – it really brings out the flavour!
3. Pour in the milk, condensed milk, a pinch of salt, and cardamom powder. Bring the mixture to a gentle boil, stirring occasionally.
4. Once boiling, drain the soaked sago and add it to the pan. Reduce the heat to low and simmer, stirring frequently, for about 15-20 minutes.
5. Keep stirring! You want the sago to become translucent and the mixture to thicken. It’s ready when it coats the back of a spoon.
6. Finally, stir in the rosewater. Take it off the heat and let it cool slightly.
7. Garnish with crushed nuts and serve warm or chilled. I personally love it chilled on a hot summer day!

Expert Tips

• Watery Bottle Gourd: If your grated bottle gourd is very watery, squeeze out the excess water before sautéing it. This will help it crisp up better.
• Sticking Prevention: Sago can sometimes stick to the bottom of the pan. Stir frequently and use a heavy-bottomed pan to prevent this.
• Consistency: If you prefer a thicker dessert, simmer for a longer time. For a thinner consistency, add a splash of milk.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based ghee and use your favourite plant-based milk (almond, soy, or oat milk all work well).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love a stronger cardamom flavour, feel free to add a little more. My friend, Priya, sometimes adds a tiny pinch of saffron for a luxurious touch.
• Festival Adaptations: This dessert is lovely to offer during pujas and festivals. It’s considered a satvik (pure) food, making it suitable for religious occasions.

Serving Suggestions

This Bottle Gourd Sago dessert is delicious on its own, but you can also serve it with:

• A sprinkle of chopped pistachios or almonds
• A dollop of fresh cream (optional)
• A side of fresh fruit

Storage Instructions

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

FAQs

1. What is the best way to grate bottle gourd for this recipe?

I recommend using the fine grating setting on a box grater. You want a fine texture so it blends well into the dessert.

2. Can I use full-fat or low-fat milk in this recipe? How will it affect the texture?

You can use either! Full-fat milk will result in a richer, creamier dessert. Low-fat milk will be lighter.

3. How do I know when the sago is cooked properly?

The sago should be translucent and soft. It shouldn’t be crunchy or hard.

4. Can this dessert be made ahead of time?

Yes, you can make it a day ahead! Just store it in the refrigerator and give it a good stir before serving.

5. What is the significance of rosewater in Indian desserts?

Rosewater is considered a cooling ingredient and adds a beautiful fragrance. It’s often used in desserts to balance the sweetness and add a touch of elegance.

6. Can I substitute cardamom with another spice?

You can try a pinch of nutmeg or a tiny bit of cinnamon, but cardamom is really the star of this recipe!