Step-by-step
1
firstly, in a large kadai heat 1 tsp ghee and add 1½ cups lauki.
2
saute for 2 minutes or until the lauki turns aromatic.
3
now add 5 cup of milk and get to a boil stirring in between.
4
also, add ¼ cup sabudana and mix well.
5
boil for 5 minutes or until the sabudana and sago gets cooked well.
6
further add ¼ cup cream, ½ cup mawa, and 3 tbsp nuts. stir well.
7
add 3 drops of green food color and mix well. adding food color is optional.
8
simmer for 15 minutes or until the kheer thickens.
9
now add ¾ cup sugar and mix well.
10
boil for 5 minutes or until the kheer thickens and turns creamy.
11
further, add ½ tsp cardamom powder and mix well.
12
cool completely, and transfer to a large bowl.
13
refrigerate for 2 hours or until the kheer thickens.
14
now add nuts and decorate with silver vark.
15
finally, enjoy kaddu ki kheer chilled or you can warm it up.
Video
Notes
- firstly, grate the lauki really fine else it will not taste good in kheer.
- also, adding sabudana makes kheer thick and gives a nice bubble bite.
- additionally, you can add custard powder instead of cream to thicken the kheer.
- finally, kaddu ki kheer recipe tastes great when served chilled.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kaddu-ki-kheer-recipe-hyderabadi-style/