Light on the stomach and big on flavours, this gluten-free lauki ki kheer is perfect for the festive celebrations.
Estimated reading time: 3 minutes
- What is Lauki?
- Ingredients You’ll Need
- My Tried and True Tips
- Serving Suggestion
- Watch Lauki Kheer Video
- Lauki Ki Kheer Recipe
What is Lauki?
Lauki or doodhi are the Hindi terms for bottle gourd. Bottle gourd is a thick, fleshy vegetable vine that grows in tropical countries like India. It is like a squash, easy to digest, cook, and full of water content. A sign of a healthy, young gourd is pale green, smooth skin that is quite firm and blemish-free.
Bottle Gourd is commonly used in Indian Cuisine to make various dishes such as kofta curry , sabji , snacks, sweets, and kheer. Lauki Ki Kheer is one of those Indian dessert recipes you should bookmark for the festive occasions.
Ingredients You’ll Need
- Bottle Gourd : A sign of a healthy, young gourd is pale green, smooth skin that is quite firm and blemish-free. You need freshly grated bottle gourd (lauki) without skin and white pulp/seeds.
- Milk : Use only full-fat or full-cream milk to make kheer.
- Sugar : You can replace white sugar with jaggery powder or brown sugar
- Saffron (kesar), Green Cardamom, Ghee for the aroma, taste, and beautiful color.
My Tried and True Tips
- Use full cream milk to make any type of Indian kheer .
- Avoid using corn starch or a thickening agent to get a creamy consistency of the kheer. Instead, allow the milk to simmer over low heat until it reduces to almost half the original amount.
- Keep stirring the milk while simmering at regular intervals for two reasons, to avoid burning the milk and to collect the layer of cream and add it back to the milk. This way, you will surely get a luscious and creamy kheer.
- Make sure while frying the grated bottle gourd that it becomes completely dry and almost cooked.
- Always add sugar towards the end. Once you add the sugar, the milk stops thickening.
Serving Suggestion
You can serve lauki kheer warm or chilled. Many people eat lauki ki kheer during Navratri or Janmashtmi fasting.
You can store lauki ki kheer in the refrigerator for a week. Always store it in an airtight container. Milk has a short shelf life, hence, do not leave the kheer at room temperature for more than 1 – 2 hours, especially in hot climatic conditions.
Watch Lauki Kheer Video
More Kheer Recipes
- Apple Kheer
- Rice Kheer
- Paneer Kheer
- Samavat Rice Kheer
- Saudana Kheer for Vrat
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ 1 Cup grated bottle gourd (lauki)
- ▢ 1 litre full-fat milk
- ▢ ½ Cup granulated white sugar or to taste
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 1 tablespoon ghee
Ingredients for garnishing
- ▢ 1 tablespoon sliced pistachio
Instructions
- Peel to remove the outer skin of the bottle gourd. Discard the white pulp and the seeds. Grate the firm green part.
- Transfer grated bottle gourd to a muslin cloth. Squeeze tightly to remove all the water from the grated bottle gourd. Set it aside.
- Next heat ghee in a frying pan. Add the grated bottle gourd and fry over low heat for 5 – 10 minutes. Keep stirring to fry evenly. This step ensures to remove all the water from the grated bottle gourd. Turn off the heat.
- Meanwhile, in a heavy bottom saucepan heat milk. Add the cardamom powder and stir to combine. Let the milk come to a boil once and then reduce the heat to low.
- Allow the milk to simmer over low heat till it reduces to half the original amount.
- Add the grated lauki and cook till the milk thickens. Keep stirring continuously. The kheer will become thick and creamy.
- Add sugar, saffron, and cook for 5 more minutes. Turn off the heat.
- Garnish with sliced pistachio before serving.
- Serve Lauki Ki Kheer chilled or warm.
Recipe Notes:
- Use full cream milk
- Avoid using corn starch or thickening agent to get the thick consistency of the kheer. Instead, allow the milk to simmer over low heat until it reduces to almost half of the original amount.
- Keep stirring the milk while simmering at regular intervals for two reasons, one to avoid burning of the milk, and second to collect the layer of cream and add it back to the milk.
- Make sure while frying the grated bottle gourd that it becomes completely dry.
- Always add sugar towards the end. Once you add the sugar the milk stops thickening.
Nutrition
We follow a strict NO SPAM Policy
Lauki Ki Kheer Recipe
Equipment
- Saucepan
- Frying Pan
Ingredients
- 1 Cup grated bottle gourd (lauki)
- 1 litre full-fat milk
- ½ Cup granulated white sugar or to taste
- 1 teaspoon green cardamom powder (elaichi powder)
- ¼ teaspoon saffron (kesar)
- 1 tablespoon ghee
Ingredients for garnishing
- 1 tablespoon sliced pistachio
Instructions
- Peel to remove the outer skin of the bottle gourd. Discard the white pulp and the seeds. Grate the firm green part.
- Transfer grated bottle gourd to a muslin cloth. Squeeze tightly to remove all the water from the grated bottle gourd. Set it aside.
- Next heat ghee in a frying pan. Add the grated bottle gourd and fry over low heat for 5 - 10 minutes. Keep stirring to fry evenly. This step ensures to remove all the water from the grated bottle gourd. Turn off the heat.
- Meanwhile, in a heavy bottom saucepan heat milk. Add the cardamom powder and stir to combine. Let the milk come to a boil once and then reduce the heat to low.
- Allow the milk to simmer over low heat till it reduces to half the original amount.
- Add the grated lauki and cook till the milk thickens. Keep stirring continuously. The kheer will become thick and creamy.
- Add sugar, saffron, and cook for 5 more minutes. Turn off the heat.
- Garnish with sliced pistachio before serving.
- Serve Lauki Ki Kheer chilled or warm.
Video
Notes
- Use full cream milk
- Avoid using corn starch or thickening agent to get the thick consistency of the kheer. Instead, allow the milk to simmer over low heat until it reduces to almost half of the original amount.
- Keep stirring the milk while simmering at regular intervals for two reasons, one to avoid burning of the milk, and second to collect the layer of cream and add it back to the milk.
- Make sure while frying the grated bottle gourd that it becomes completely dry.
- Always add sugar towards the end. Once you add the sugar the milk stops thickening.
Nutrition
What if I told you there’s a way to get that velvety, rich texture you love without the guilt? You can have your creamy vegetable soup and feel good about it too.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Vegetable Soup
- Creamy Vegetable Soup Recipe
This creamy vegetable soup is packed with nutrients, fiber, and flavour. And the secret to its luscious texture isn’t flour or cream—it’s the vegetables themselves.
The words “creamy” and “low-calorie” don’t exactly go together. We picture heavy cream, butter, flour, and a calorie count that makes us feel a little guilty. This low calorie creamy vegetable soup recipe is a game-changer.
The Magic Ingredient: Starchy Vegetables
The key to creating a creamy soup without adding a ton of fat is to use vegetables that naturally become thick and smooth when cooked and blended.
- Cauliflower : When boiled and puréed, it provides a subtle, almost nutty flavour and a fantastic, smooth consistency. It’s also incredibly low in calories and a great source of Vitamin.
- Potatoes: A small amount of potato adds body and a wonderful starchy thickness to the soup.
- Zucchini gives a creamy, velvety texture to the soup with keeping the calorie count in control.
Why You’ll Love This Soup Recipe
- Low Calorie soup that is incredibly filling and satisfying.
- Nutrient-Dense: It’s a fantastic way to pack a variety of vegetables into one delicious meal.
- Dairy and Gluten Free: This soup is totally plant based without any added flour or starch.
- Customizable: Don’t have cauliflower? Try broccoli or potato. Want to add more flavour? Toss in some ginger, a pinch of curry powder, or a drizzle of chilli oil .
Ingredients You’ll Need
- Soup Base: Cauliflower, Zucchini, Garlic, Thyme. Bay Leaf, Salt, and Water.
- Coconut Milk or any other plant based milk like oat or almond.
- Olive Oil or vegetable oil to saute the aromatics and vegetables.
- Onion, Minced Garlic, Celery to build the soup flavour.
- Vegetables : Carrot, Sweet Corn, Mushroom, Broccoli. Red Bell Pepper
- Seasoning: Salt, Black Pepper, and Oregano
- Fresh Herbs like parsley, chives, or cilantro
How To Make Vegetable Soup
1) Make Creamy Soup Base
- Add the cauliflower florets, diced zucchini, garlic, thyme, bay leaf, salt, and water to the pot. Bring to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes, or until the cauliflower is fork tender.
- Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Add coconut milk. Blend until the soup is completely smooth and creamy.
2)Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, garlic, and celery. Saute for a minute to release the aroma.
- Add the mixed vegetables. Sauté for 5 -7 minutes, until the vegetables begin to soften.
3)Simmer and Serve
- Add the blended soup base to the pot. Season generously with salt and black pepper to your liking.
- Simmer over low heat for 3 – 5 minutes.
- Garnish with fresh herbs or a sprinkle of crushed black pepper.
Serve it as a light lunch, or a comforting, low calorie meal for dinner. For protein intake, serve it with crispy tofu , Indian style grilled paneer , or thecha paneer . It’s also delicious served cold on a hot day!
More Healthy Soup Recipes
- Oats Soup
- Thai Coconut Soup
- Green Goddess Soup
- Vegetable Barley Soup
- Healthy Manchow Soup
- Tomato Couscous Soup
Get 15+ Vegetable Soup Recipes here
Ingredients
Ingredients For Creamy Base:
- ▢ 1 Cup cauliflower florets
- ▢ 1 small size zucchini peeled and cut into rounds
- ▢ 4 garlic cloves
- ▢ 2 – 3 sprigs of thyme
- ▢ 1 bay leaf
- ▢ 2 Cup water
- ▢ ½ teaspoon salt
- ▢ ¼ Cup coconut milk
Ingredients For Soup:
- ▢ 1 teaspoon olive oil
- ▢ 1 teaspoon minced garlic
- ▢ 1 small size onion, finely chopped
- ▢ 1 small size celery stalk, finely chopped
- ▢ ¼ Cup sweet corn kernels
- ▢ ¼ Cup finely chopped carrot
- ▢ ¼ Cup finely chopped red bell pepper
- ▢ ¼ Cup broccoli florets
- ▢ ¼ Cup chopped zucchini
- ▢ ¼ teaspoon oregano
- ▢ ¼ teaspoon salt or to taste
- ▢ ¼ teaspoon black pepper
- ▢ handful of parsley, chopped
Instructions
Make Creamy Soup Base
- Add the cauliflower florets, diced zucchini, garlic, thyme, bay leaf, salt, and water to the pot. Bring to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes, or until the cauliflower is fork tender.
- Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Add coconut milk. Blend until the soup is completely smooth and creamy.
Prepare Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, garlic, and celery. Saute for a minute to release the aroma.
- Add the mixed vegetables. Sauté for 5 -7 minutes, until the vegetables begin to soften.
- Add the blended soup base to the pot. Season generously with salt and black pepper to your liking. Simmer over low heat for 3 – 5 minutes.
- Garnish with fresh herbs or a sprinkle of crushed black pepper.
- Serve creamy vegetable soup warm.
Recipe Notes:
- If using a regular blender , be very careful with the hot liquid—do not fill the blender more than halfway, and vent the lid slightly to allow steam to escape.
- Do not cook the soup for too long after adding blended vegetable base as it has coconut milk.
- You can use vegetable or chicken stock instead of water to simmer the cauliflower and zucchini.
- If the soup is too thick , add little water or vegetable stock to get the desired consistency.
Nutrition
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