Looking for a comforting dessert that’s both wholesome and indulgent? This Bottle Gourd Kheer is just the treat you need! Traditionally made with sugar, this version skips the refined sweeteners and uses dates as a natural sweetener—making it perfect for those who are health-conscious or avoiding sugar. The mild sweetness of lauki (bottle gourd), the richness of milk, and the crunch of nuts come together to create a deliciously creamy and nourishing kheer. Whether it’s for a festive occasion, a fasting day, or just a sweet craving—you’ll love every spoonful of this guilt-free delight.
Ingredients
Method
- Start by peeling the bottle gourd. We’ll only use half of the bottle gourd for the kheer, and the remaining portion can be used for a vegetable dish.
- Next grate the bottle gourd using a fine grater. Now that the lauki is grated, let’s move on to the next step.
- Now heat 1.5 tbsp of ghee in a pan. Once the ghee is hot, add cashews and a few pumpkin seeds. Stir and fry them until they turn golden brown.
- Once fried, transfer them to a separate bowl and set aside.
- In the same pan, add the grated lauki and sauté it on low heat for 7-8 minutes.
- Now, add ½ liter of warm milk to the pan, stirring constantly to mix the milk with the lauki. Let it simmer, ensuring the milk blends well with the grated bottle gourd.
- Since this is a sugar-free kheer, we’ll add soaked sabudana (sago) to thicken the kheer. Add 2 tbsp of soaked sabudana, along with some cardamom powder. Mix well.
- To sweeten the kheer naturally, add 8-9 dates that have been soaked and blended into a fine paste. Dates serve as a natural sweetener for the dish.
- Finally add the fried cashews, almonds, and any other garnishing ingredients you’d like. Stir everything together.
- Let the kheer cook for another 3-4 minutes until it thickens and reaches your desired consistency.
- Our delicious and healthy sugar-free lauki ki kheer is ready. Turn off the flame.
- You can serve it warm or chilled according to your preference. Garnish the kheer with extra fried nuts or fruits, and enjoy this healthy treat!
Tips for the Perfect Lauki Kheer:
- Choose tender lauki: Avoid mature or spongy bottle gourd. A fresh, tender one ensures a better texture and taste.
- Soak sabudana well: Soak the sago pearls for at least 1–2 hours before using. This helps them cook faster and blend smoothly into the kheer.
- Dates as sweetener: Adjust the number of dates according to your sweetness preference. You can also mix in a few raisins for added texture.
- Consistency: The kheer will thicken as it cools. If reheating, you can add a splash of milk to bring it back to a creamy consistency.
- Serving suggestion: This kheer tastes great both warm and chilled. Garnish with a few saffron strands or extra chopped nuts if you like
