Lauki Ki Kheer

Bottle gourd, also know as lauki, is a light green vegetable known to be rich in fibre, vitamins and minerals. It supports digestion, heart health and overall well-being. It belongs to the gourd family and grows on creeping vines. It is often recommended in summer diets because it helps keep the body cool and hydrated.

History:

Bottle gourd is one of the oldest cultivated vegetables in the world. Archaeological evidence suggests it has been grown for over 7,000 years. It is believed to have originated in Africa and later spread to Asia and other parts of the world through trade and migration. In India, it has been used for centuries in traditional cooking as Ayurveda claims it has cooling and healing properties.

Production in India

Bottle gourd is grown in Uttar Pradesh, Bihar, West Bengal, Maharashtra and Karnataka.
It grows well in warm climates and thrives in loamy, well-drained soil.
The plant is a creeper that spreads along the ground or climbs with support.
It is usually harvested when tender and light green.

Culinary Uses

Bottle gourd is used in simple home-style sabzis cooked with mild spices.
It is grated and used in koftas or added to paratha stuffing.
It is also used in sweets such as lauki halwa and kheer.
In some regions, it is blended into refreshing summer drinks.
It is added to dals and curries for extra nutrition.

Regional Specialities

Al Yakhni (Kashmir): Subtly spiced bottle gourd curry made with fennel and dry ginger powder.
Sorakkai Kootu (Tamil Nadu): Bottle gourd cooked with lentils and coconut.
Lau Ghonto (West Bengal): Bottle gourd cooked with mild spices and sometimes fish head.
Sorakaya Mutton (Telangana & Andhra Pradesh): Bottle gourd cooked with mutton; often a festive dish.
Dudhi Halwa (Maharashtra & Gujarat): Sweet pudding made from grated bottle gourd.

INTERESTING FACTS

Bottle gourd plants produce white flowers that bloom at night, attracting insects like moths for pollination.
In ancient times, dried bottle gourds were hollowed out and used as musical instruments.

LAUKI KI KHEER

INGREDIENTS

1 cup finely grated lauki
2 cups milk
3 tablespoons condensed milk
¼ teaspoon saffron
½ teaspoon cardamom powder
4 almonds, sliced
10 raisins
1 tablespoon ghee

METHOD

In a wok, heat the ghee and add the lauki. Sauté for 5 minutes till it looks done.
Add the milk and keep mixing it as it boils and reduces. Then add the condensed milk.
Take a tablespoon of hot milk and add the saffron to it. Mix this into the boiling kheer.
Once the milk has reduced, add the cardamon powder and pour the kheer into a serving dish.
Garnish with nuts and raisins and refrigerate for a few hours. Serve it chilled.

Warning: Ask a parent or adult to help with this recipe.

Recipe credit: Rakshita Dwivedi on Instagram @recipe_dabba