LAUKI KI KHEER (BOTTLE GOURD KHEER):
GUEST POST BY ANJANA CHATURVEDI
I have always admired Anjana Chaturvedi's presentation of her recipes and the wide variety of dishes she has in her popular blog, Maayeka.
As a mother with a married daughter myself, I can relate to how Anjana started this blog. A hallmark of her blog is that all the recipes are made without the use of onions or garlic.
She readily accepted my invitation to contribute a guest post, for which I am grateful.
She wrote, "Thanks for inviting me as a guest blogger, I am happy to share bottle gourd kheer with your readers. Hope your viewers will like this healthy and delicious kheer."
Thanks, Anjana. I am sure they will!
Prep time-10 min
Cooking time- 45 min
Cuisine-Indian
Type- dessert
Serve-4
INGREDIENTS-
GUEST POST BY ANJANA CHATURVEDI
I have always admired Anjana Chaturvedi's presentation of her recipes and the wide variety of dishes she has in her popular blog, Maayeka.
As a mother with a married daughter myself, I can relate to how Anjana started this blog. A hallmark of her blog is that all the recipes are made without the use of onions or garlic.
She readily accepted my invitation to contribute a guest post, for which I am grateful.
She wrote, "Thanks for inviting me as a guest blogger, I am happy to share bottle gourd kheer with your readers. Hope your viewers will like this healthy and delicious kheer."
Thanks, Anjana. I am sure they will!
Prep time-10 min
Cooking time- 45 min
Cuisine-Indian
Type- dessert
Serve-4
INGREDIENTS-
- Full fat milk- 1 liter
- Bottle gourd /Lauki,grated- 4oo gms
- Sugar-1 cup or according to taste
- Cardamom powder- 1/3 tsp
- Rose water- 2 tsp
- Ghee- 1.5 tbsp
- Almonds- 8
- Pistachio-8
- Saffron-few strands
- Boil milk for 10 minutes in a pan on low flame.
- Peel and remove all the seeds from lauki.
- Grate it with a fine grater.
- Squeeze the grated bottle gourd to remove extra moisture(you can use this water to make chapati dough)
- Heat ghee in a heavy bottom pan.
- Add grated bottle gourd in it and stir fry on medium heat for about 5 minutes .
- Add milk in the bottle gourd pan.
- Simmer for about 30 minutes,keep stirring in between.
- Now add sugar and chopped nuts and simmer for 10 minutes.
- Switch off the flame and add cardamom powder.
- When kheer cool down completely then add rose water in it.
- Garnish with saffron and few chopped nuts.
- Serve chilled or warm.
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