Hyderabadi Lauki Kheer with Mini Rasgullas

by Tarla Dalal

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हैदराबादी लौकी खीर के साथ रसगुल्ला - हिन्दी में पढ़ें (Hyderabadi Lauki Kheer with Mini Rasgullas in Hindi)

હૈદરાબાદી ખીર રેસીપી | મીની રસગુલ્લા સાથે હૈદરાબાદી ખીર | દૂધી ની ખીર - ગુજરાતી માં વાંચો (Hyderabadi Lauki Kheer with Mini Rasgullas in Gujarati)

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Here is a traditional Hyderabadi delicacy, which is served at weddings and other grand functions. This unique kheer is made with lauki but you will never be able to guess that when you taste it!

Cooked with milk and mawa, and garnished with nuts, the lauki kheer has a fabulously rich mouth-feel and even richer flavour!

Rasgullas add another interesting dimension to this amazing dessert, while a tinge of rose adds to its irresistible appeal.

The Hyderabadi Lauki Kheer with Mini Rasgullas tastes best chilled, so you can prepare it in the afternoon, refrigerate it and serve it after dinner. Make sure you grate the bottle gourd just before adding it to the milk to avoid discolouration.

Try other lauki recipes like Doodhi ka Halwa and Budijaw, Burmese Doodhi Snack .

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Hyderabadi Lauki Kheer with Mini Rasgullas recipe - How to make Hyderabadi Lauki Kheer with Mini Rasgullas

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Preparation Time: 15 mins Cooking Time: 26 mins Total Time: 41 mins 4Makes 4 servings
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Ingredients

2 cups grated bottle gourd (doodhi / lauki)
3/4 cup mini rasgullas
3 cups milk
5 tbsp sugar
2 tbsp crumbled mawa (khoya)
1/4 tsp cardamom (elaichi) powder
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped pistachios
2 tbsp melon seeds (charmagaz)
3 drops of rose essence

Method

Heat milk in a deep non-stick pan, and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the bottle gourd, mix well and cook on a slow flame for 15 minutes, while stirring occasionally.
Add the sugar and mawa, mix well and cook on slow flame for 6 minutes, while stirring occasionally.
Add the cashewnuts, pistachios and melon seeds, mix well and cook on slow flame for 1 minute , while stirring occasionally. Keep aside to cool completely.
Add the rose essence and rasgullas, mix well and refrigerate for 2 to 3 hours.
Serve chilled.