Ever thought how a staple milk-based traditional Indian dessert like kheer could be made vegan too? We’ve got your back.
Here’s a simple and easy Indian milk pudding with grated bottle gourd (lauki) cooked in coconut milk and sweetened with jaggery. Healthy and delicious!
2 cups grated lauki/bottle gourd 1 cup water 1 can 400 ml coconut milk ½ cup jaggery/unrefined cane sugar or Jaggery syrup according to taste ½ tsp elaichi/cardamom powder Few almonds and raisins 2 tbsp oil
Roast grated bottle gourd/ lauki in oil for 2 to 3 minutes, stirring continuously. Add water and cook for 3 minutes.
Now add coconut milk, jaggery (powdered or syrup), and mix well. Bring to a boil and simmer 5 to 7 minutes.
Stir in a few strands of saffron, add powdered cardamom and mix well. Meanwhile, roast or fry nuts and raisins in oil.
Garnish kheer with saffron, almonds and raisins. Serve hot.