Instant Pot Lauki Kheer

5 from 1 vote

Lauki ki Kheer recipe is a delicious, easy to make Indian style pudding made with bottle gourd, milk and sugar and infused with saffron, cardamom and topped with dried fruits in Instant pot pressure cooker or stove top

Course Dessert

Cuisine Indian

Keyword instant pot lauki kheer

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 211kcal

Author Bhavana Patil

Equipment

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition