Lauki ki Kheer recipe is a delicious, easy to make Indian-style pudding made with bottle gourd (dudhi, doodhi, ghiya), milk, sugar, and infused with saffron, cardamom and topped with dried fruits in Instant pot pressure cooker or stovetop. Serve the kheer warm or chilled.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
There are many names for Bottle Gourd. In some other Indian languages, it's also called lauki, dudhi, ghiya, sorekai, sorakaya. They are also known as Cucuzza, Calabash, Opo Squash in other countries.
Also, if you like this Indian Bottle Gourd recipe then do check Lauki Chana Dal, Lauki Sabji, Lauki Paratha, and Lauki Soup.
In South India, Kheer is also known as Payasam wherein most households sugar is replaced with Jaggery.
Looking for easy 10-minute dessert recipes then check Pineapple dessert, Mango Rasayana, Milk powder burfi.
How to Make Lauki Kheer in Instant Pot
Firstly, peel the skin, remove the seeds if any, and grate lauki using a medium-sized blade.
Then clean the Instant pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
Press SAUTE button. Add ghee into the pot, once hot add the grated lauki, and saute for 2-3 minutes until the raw smell disappears.
Then add milk, almond flour/meal (optional), sugar to the Instant Pot. Give a quick stir. Close the lid, and turn the pressure valve to SEALING position.
Close the lid with valve position to 'Sealing'. Press the Porridge button for 10 minutes on high pressure.
Once the pot beeps, allow Natural Pressure Release.
Lastly, stir in the saffron milk, cardamom powder, and nuts. Cook for 2-3 minutes or until it thickens a bit.
Instant pot Bottle Gourd Kheer/Pudding is Ready. Serve hot or chilled.
Note: The kheer will continue to thicken as it cools down.
Stovetop Pressure Cooker Method
- If you are making below mentioned quantity use a larger pressure cooker just to avoid spilling of the milk. Follow the same recipe. Pressure cook the kheer in medium flame for two to three whistles.
Stovetop Pot Method
- In a heavy bottom pan add ghee into the pot, once hot add shredded lauki/bottle gourd, and fry them in the ghee for about 2-3 minutes.
- Next add milk, almond powder. Give a quick stir.
- Cook on a medium flame for about 10 to 12 minutes till the milk thickens or till the gourd is fully cooked, stir occasionally.
- Add sugar, saffron milk, cardamom powder to this mixture and cook on a medium flame for another 2-3 minutes or until it thickens a bit.
- Bottle Gourd Kheer/Pudding is Ready. Serve hot or chilled.
Serving suggestions for Lauki Kheer?
Serve Lauki ki Kheer or Payasam warm or chilled. I personally prefer lauki kheer when it is chilled.
FAQs
Yes, Replace dairy milk with almond milk
You can use any sweetener of your choice for this lauki ki kheer recipe. If using jaggery in place of sugar, then add it after the pressure cooking cycle because the impurities in jaggery can curdle the milk.
You can also replace regular sugar with brown sugar or coconut sugar
Variations & Tips
- You can replace sugar with jaggery or brown sugar. I highly recommend adding jaggery after the pressure cooking, sometimes impurities in the jaggery can curdle the milk and spoil it.
- If you don't have cardamom, replace it with either 1 teaspoon of vanilla extract or cinnamon powder.
- To make the kheer richer you can add condensed milk after the pressure cooking and adjust the sugar quantity accordingly.
- You can also add almond meal/flour to thicken and enhance the flavor of the kheer.
- Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid curdling of milk. I always keep an extra sealing ring for sweets separately.
Other Dessert Recipes to try
- Milk Powder Burfi
- Carrot halwa instant pot
- Instant Pot Kheer
- Chocolate Makhana
- Moong Dal Payasam
- Phool Makhana Kheer
Instant Pot Lauki Kheer
Ingredients
Measuring cup used (1 cup = 250 ml)
- 1 small lauki (bottle gourd) (about 1 cup, tightly packed)
- 1 tablespoon ghee or a neutral flavored oil
- 2 cups milk
- ¼ cup sugar or add as required
- 2 tablespoon almond flour or meal ,optional
- ¼ teaspoon cardamom powder
- few saffron strands soaked in warm milk optional
- almonds
Instructions
Instant Pot Method:
- Firstly, peel the skin, remove the seeds if any, and grate lauki using a medium-sized blade.
- Then clean the Instant pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
- Press SAUTE button. Add ghee into the pot, once hot add the grated lauki, and saute for 2-3 minutes until the raw smell disappears.
- Then add milk, almond flour/meal (optional), sugar to the Instant Pot. Give a quick stir. Close the lid, and turn the pressure valve to SEALING position.
- Close the lid with valve position to ‘Sealing’. Press Porridge button for 10 minutes on high pressure.Once the pot beeps, allow Natural Pressure Release.
- Lastly, stir in the saffron milk, cardamom powder, and nuts. Cook for 2-3 minutes or until it thickens a bit.
- Instant pot Bottle Gourd Kheer/Pudding is Ready. Serve hot or chilled.Note: The kheer will continue to thicken as it cools down.
Stovetop Pot Method:
- In a heavy bottom pan add ghee into the pot, once hot add shredded lauki/bottle gourd and fry them in the ghee for about 2-3 minutes.
- Next add milk, almond powder. Give a quick stir.
- Cook on medium flame for about 10 to 12 minutes till milk thickens or till the gourd is fully cooked, stir occasionally.
- Add sugar, saffron milk, cardamom powder to this mixture and cook on a medium flame for another 2-3 minutes or until it thickens a bit.
- Bottle Gourd Kheer/Pudding is ready. Serve hot or chilled.
Stovetop Pressure Cooker Method
- If you are making below mentioned quantity use a larger pressure cooker just to avoid spilling of the milk. Follow the same recipe. Pressure cook the kheer in medium flame for two to three whistles.
Notes
Variations & tips:
- You can replace sugar with jaggery or brown sugar. I highly recommend adding jaggery after the pressure cooking, sometimes impurities in the jaggery can curdle the milk and spoil.
- If you don't have cardamom, replace it with either 1 teaspoon of vanilla extract or cinnamon powder.
- To make the kheer richer you can add condensed milk after the pressure cooking and adjust sugar quantity accordingly.
- You can also add almond meal/flour to thicken and enhance the flavor of the kheer.
- Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid curdling of milk. I always keep an extra sealing ring for sweets separately.
Nutrition
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