Lauki Khoya Recipe – Traditional Indian Bottlegourd & Sago Dessert

Last Updated on 2 months by Neha Deshmukh

Lauki Khoya Recipe – Traditional Indian Bottlegourd & Sago Dessert

Introduction

Oh, Lauki Khoya! This dessert holds such a special place in my heart. It’s one of those recipes my nani (grandmother) used to make, and the aroma would fill the entire house. It’s a little bit different, a little bit unexpected – using bottlegourd (lauki) in a dessert? Trust me, it works! It’s creamy, subtly sweet, and incredibly refreshing, especially on a warm day. I’m so excited to share this traditional Indian recipe with you.

Why You’ll Love This Recipe

This Lauki Khoya isn’t your typical Indian sweet. It’s a delightful blend of textures and flavors. The grated bottlegourd melts into the creamy milk base, while the sabudana (sago) adds a lovely little pop. The khoya gives it that rich, decadent feel, and the cardamom… well, the cardamom just elevates everything! It’s a dessert that’s both comforting and sophisticated. Plus, it’s a wonderful way to sneak in some veggies – don’t tell anyone!

Ingredients

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

• 2 litres full cream milk
• 1 cup bottlegourd (lauki/doodhi), peeled and grated (about 200g)
• 3 tablespoon sabudana/sago (soaked 4-5 hours)
• 3 tablespoon basmati rice (soaked, dried & coarsely powdered – about 30g)
• 3 tablespoon cashewnut paste (about 45g)
• 50 gms khoya (mawa)
• 3 tablespoon milkmaid/condensed milk
• 1 cup sugar (adjust to taste – about 200g)
• 0.75 teaspoon cardamom powder
• 0.25 teaspoon green food color (optional)
• Few drops vanilla essence (optional)
• 3 tablespoon blanched dry fruits (almonds, pistachios, cashews), for garnish

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Khoya (Mawa): This is the heart of the dessert, giving it that rich, milky flavor. You can find it at Indian grocery stores. If you can’t find it, I’ll share a vegan alternative in the variations section!
• Sabudana (Sago): Soaking is key! It needs at least 4-5 hours to become soft and translucent. Don’t skip this step, or it’ll be crunchy in the dessert.
• Basmati Rice Flour: This might seem unusual, but it adds a unique texture and helps bind everything together. Make sure it’s finely powdered – a coffee grinder works well for this.
• Milk: Full cream milk is best for richness, but you can experiment with different types. My aunt always used buffalo milk when we visited her farm, and it was divine.
• Sweetness: The 1 cup of sugar is a good starting point, but feel free to adjust it to your liking. Some people prefer a more subtle sweetness, while others like it a bit bolder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the lauki. In a wok or heavy-bottomed pan, cook the grated kaddu with 1 cup of water until it’s soft and the water has evaporated. This usually takes about 10-15 minutes. Set aside.
2. Now, in the same wok, boil the milk and simmer it for 5-10 minutes, stirring occasionally to prevent it from sticking. This concentrates the milk and gives it a lovely flavor.
3. Add the cooked kaddu to the simmering milk and cook for another 5 minutes.
4. Next, stir in the soaked sabudana and cook for 5 minutes, stirring constantly. This prevents it from sticking and ensures it’s evenly distributed.
5. Time for the basmati rice flour! Add it to the mixture and stir continuously for 5 minutes. It will thicken the mixture.
6. Incorporate the cashew paste and cook for 5 minutes, stirring to combine.
7. Now, blend in the milkmaid and khoya-milk mixture. Stir well until everything is smooth and creamy.
8. Add the sugar and cook for about 5 minutes, or until it’s completely dissolved.
9. Stir in the cardamom powder and green food color (if using).
10. Remove from heat and let it cool slightly. Then, transfer the mixture to a container and chill in the refrigerator for at least 4 hours, or preferably overnight.
11. Just before serving, add a few drops of vanilla essence (if using) and garnish with sliced dry fruits. Serve cold and enjoy!

Expert Tips

• Don’t rush the simmering process. Slow and steady is the key to a creamy, flavorful dessert.
• Stir, stir, stir! Constant stirring prevents sticking and ensures everything cooks evenly.
• Taste as you go! Adjust the sugar and cardamom to your preference.
• For a smoother texture, you can blend the mixture with an immersion blender after it’s cooled slightly.

Variations

• Vegan Adaptation: Use plant-based milk (almond, soy, or cashew work well) and substitute the khoya with a vegan khoya alternative made from cashew or coconut.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your milkmaid/condensed milk is gluten-free.
• Spice Level: If you love a bit more warmth, increase the cardamom to 1 teaspoon. You could even add a pinch of nutmeg or saffron.
• Festival Adaptations: This dessert is perfect for special occasions! During Holi, you can use yellow food coloring instead of green. For Diwali, add a sprinkle of edible silver leaf (varak) for a festive touch. My friend makes it with rose water for weddings!

Serving Suggestions

Lauki Khoya is best served chilled. It’s delicious on its own, but you can also pair it with a sprinkle of chopped nuts or a dollop of fresh cream. I love serving it in small bowls or glasses for an elegant presentation.

Storage Instructions

Store leftover Lauki Khoya in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon refrigeration, so you can add a splash of milk to loosen it up before serving.

FAQs

1. What is the best way to grate the Lauki/Bottlegourd for this recipe?
   I recommend using the coarse side of a box grater. You want the lauki to be grated, but not completely pulverized.
2. Can I use pre-made Khoya, or is homemade preferred?
   Pre-made khoya is perfectly fine! It saves time and effort. Just make sure it’s fresh and good quality.
3. What is the purpose of using Basmati Rice Flour in this dessert?
   It acts as a binding agent and adds a unique, slightly chewy texture to the dessert.
4. How can I adjust the sweetness level in the Lauki Khoya?
   Start with 1 cup of sugar and taste as you go. Add more sugar, a tablespoon at a time, until you reach your desired sweetness.
5. Can this dessert be made ahead of time, and if so, for how long?
   Absolutely! It actually tastes better after it’s chilled for a few hours. You can make it up to 2-3 days in advance.
6. What is Sabudana and where can I find it?
   Sabudana, also known as sago or tapioca pearls, are small, white, pearl-like balls. You can find them at Indian grocery stores or online.