Kaddu ki Kheer | Bottle gourd kheer recipe | Hyderabadi Style Kaddu Kheer

Savor the luscious creaminess and delicate sweetness of kaddu ki kheer with our exquisite collection of recipes that pay homage to this traditional Indian dessert in hyderabadi style. Made from bottle gourd simmered in rich milk and flavored with aromatic spices, kaddu ki kheer is a culinary delight that captures the essence of Indian cuisine. Whether enjoyed warm or chilled, this indulgent kheer is perfect for festive celebrations, family gatherings, or simply as a comforting treat to satisfy your sweet cravings.

Explore the unique flavors and textures of kaddu ki kheer with our curated selection of recipes inspired by regional variations and family traditions. Whether you prefer the subtle sweetness of a saffron-infused kheer, the nutty richness of a dry fruit-studded version, or the comforting warmth of a cinnamon-spiced rendition, our collection offers a delightful array of options to suit every palate. Bursting with creamy goodness and fragrant spices, kaddu ki kheer is a testament to the richness and diversity of Indian desserts.

Experience the joy of making homemade kaddu ki kheer with our easy-to-follow recipes, designed to help you recreate the authentic flavors and textures of this beloved Indian sweet in your own kitchen. With simple ingredients and step-by-step instructions, you’ll discover the satisfaction of crafting kheer that is as delicious as it is comforting. Whether you’re a seasoned cook or a novice in the kitchen, our kaddu ki kheer recipes offer a sweet and soul-warming culinary experience, inviting you to savor the rich cultural heritage of Indian cuisine.

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Kaddu (Bottle gourd) ki Kheer

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Experience the warmth and sweetness of Kaddu ki Kheer, a comforting Indian dessert that combines the creamy goodness of milk with the delicate flavor of bottle gourd. With each spoonful, savor the rich texture and subtle hints of cardamom and nuts dancing on your palate. This simple yet delicious recipe is sure to warm your heart and satisfy your cravings for something sweet and satisfying.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Indian

Servings 4 People

Calories 125 kcal

Equipment

• 1 Bowl
• 1 Plate
• 1 Peeler
• 1 Grater
• 1 Cooking Pan
• 1 Spatula
• 1 Measuring Cups
• 1 Measuring Spoons

Ingredients

  

• 1 Piece Bottle gourd
• 1½ Cup Sugar
• 4-5 tbsp Ghee
• 10-14 Pieces Almonds
• 10-14 Pieces Cashews
• 1 tbsp Cardamom powder Mixed with Sugar
• 2 Litres Milk

See also  Lauki Thalipeeth | How to make Bottle gourd Paratha

Instructions

 

• Take 1 Piece Bottle gourd, peel and grate it using grater. Remove all the water from the grated bottle gourd.
• Boil 2 Litres Milk for 10-15 min. Stir so that it doesn’t stick at the bottom. Keep it aside.
• Take a pan and heat 4-5 tbsp Ghee for 2-3 Minutes. Now add 10-14 Pieces Almonds fry and remove them. Now add 10-14 Pieces Cashews, fry and remove them.
• Add grated bottle gourd, fry it until complete water gets evaporated while stirring continuously. Add milk and stir. Close with a lid until it gets boiled.
• Chop Almonds and Cashews until it gets boiled. Remove the lid and stir. Add 1½ Cup Sugar and mix, keep cooking at medium flame.
• Now add 1 tbsp Cardamom powder Mixed with Sugar and mix it. Cook until the milk gets thick. Add Almonds and Cashews and remove the pan from flame. Kaddu ki kheer is ready.

Video

Notes

Kaddu ki kheer can be served freshly at room temperature. It can be kept in refrigerator and serve cooled one also.

Keyword kaddu ki kheer

Equipment’s:

Bowl https://amzn.to/4axoKY6

Plate https://amzn.to/49gAUnk

Peeler https://amzn.to/4aHJs8g

Grater https://amzn.to/4cPeIDJ

Cooking Pan https://amzn.to/4d05sg5

Spatula https://amzn.to/4aw8SFc

Measuring Cups https://amzn.to/4abSLx1

Measuring Spoons https://amzn.to/4abSLx1

To embark on the culinary journey of crafting a delectable Kaddu ki Kheer, you first need to procure a single piece of bottle gourd. With tender care, peel the bottle gourd and employ a grater to finely shred it into delicate strands. But the journey doesn’t end there; an essential step follows—extracting every ounce of moisture from the grated bottle gourd, ensuring the kheer achieves the perfect texture. This process demands patience and precision, as moisture content can significantly impact the final dish.

Next up, the stage is set for the transformation of milk into a creamy concoction that will serve as the foundation of your kheer. In a sizable vessel, bring two liters of milk to a gentle boil, allowing it to simmer for a span of 10 to 15 minutes. Stirring diligently is paramount to prevent the milk from adhering to the vessel’s bottom, ensuring an even heat distribution and preventing any unwanted scorching. Once the milk has undergone its thermal journey, set it aside momentarily, granting it a respite while you prepare the other components.

Now, it’s time to infuse the dish with richness and depth of flavor. Heat a generous quantity of ghee—approximately four to five tablespoons—in a sturdy pan, allowing it to reach a state of tantalizing warmth. Into this golden pool of liquid goodness, introduce a battalion of almonds, numbering between 10 to 14 pieces, and coax them to release their nutty essence. Once they attain a delicate golden hue, tenderly escort them from the pan, making way for the next contender—cashews. Repeat the ritual of frying until the cashews exhibit a similar shade of golden perfection, then graciously retire them from the heat.

With the stage set and the ingredients prepared, it’s time for the bottle gourd to take center stage once again. In the same pan adorned with the remnants of toasted nuts and imbued with the fragrance of ghee, introduce the grated bottle gourd. This phase demands your undivided attention as you fry the gourd to coax out its inherent sweetness and expel any lingering moisture. Your vigilant efforts will be rewarded as the once-mundane vegetable transforms into a caramelized masterpiece, evoking anticipation for the symphony of flavors that will soon unfold.

Now, reunite the protagonists of this culinary tale—the fragrant milk and the caramelized bottle gourd—in a harmonious union within the confines of the pan. With a gentle stir, meld these two elements together, allowing them to intermingle and infuse each other with their essence. To hasten their amalgamation, shroud the pan with a lid, granting them a veil of intimacy as they simmer and meld into a cohesive entity.

While the kheer simmers, it’s time to attend to the supporting cast—those erstwhile toasted almonds and cashews. With a deft hand, slice and dice them into bite-sized pieces, preparing them to reprise their role as flavor enhancers and textural delights within the kheer. With their preparations complete, set them aside, poised to make their grand entrance into the culinary narrative.

As the kheer gradually thickens and evolves into a velvety elixir of sweetness and warmth, it’s time to introduce the element that will elevate it to sublime heights—sugar. In measured increments, add a cup and a half of sugar, stirring diligently to ensure its even distribution and prompt dissolution. To augment the aromatic bouquet of the kheer, infuse it with the essence of cardamom—a mere tablespoon suffices, blended with sugar to ensure its seamless integration. Allow the kheer to continue its gentle simmer, coaxing it to achieve the desired consistency—a testament to your patience and culinary finesse.

Finally, as the kheer attains its pinnacle of perfection, introduce the eagerly anticipated ensemble of toasted almonds and cashews, infusing the dish with their nutty crunch and visual allure. With a final flourish, remove the pan from the heat, signaling the culmination of your culinary odyssey. Behold, the Kaddu ki Kheer—a symphony of flavors, textures, and aromas—a testament to the artistry of your hands and the magic of traditional cuisine.