Kaddu Kheer/Bottle Gourd Pudding/Anapkaya Kheer

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-6 Servings

Ingredients

1 liter Whole Milk(Full Fat)
1 1/2 Cup Bottle Gourd, peeled & grated (remove the seeds & grate only the flesh)
1/2 Cup Sugar
1/4 Tspn Green Cardamom(Ellachi) Powder
3 Tblspn Cashewnuts & Almonds, finely sliced
2 Tblspn + 1 Tblspn Ghee/Clarified Butter


Directions

• Squeeze out excess water from the grated bottle guard.
• Heat 1 tablespoon ghee in a pan on a medium flame; add cashewnuts, almonds & saute for 1-2 minutes or untill lightly browned. Tranfer it to a bowl & keep aside.
• Heat 2 tablespoon ghee in the same pan on a medium flame; add grated kaddu & cook it for 4-6 minutes or until raw smell goes off. Turn off the flame & keep aside.

• Boil milk in a heavy bottomed pan on a medium-low flame & simmer till it is reduced to three-fourth. 

• Add grated kaddu into the milk & cook for 10-15 minutes or until kaddu turns soft.

• Now add sugar & cook till it dissolves (in this step you can also add 1/3 cup or 50grams kova).

 

• Add green cardamom powder & mix. Turn off the flame & add browned cashewnuts, almonds. Mix everything well & consistency of the kheer becomes thick once it gets cool down. 

• Serve warm or chilled (refrigerate for 3-4 hours).

Note:

• Kaddu kheer stays fresh for 2 days when refrigerated.
• Instead of sugar you can also add 1/2 cup sweetened condensed milk.