Creamy Lauki Dudhi Kheer
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Grated lauki simmered in thickened milk — lighter dudhi kheer distinct from dry lauki halvwa.
Lauki kheer is a milk dessert with grated bottle gourd. The lauki cooks until it turns soft and blends into the milk. It is a mild, creamy sweet for a vrat or a regular day. Many homes make it during fasts or when there is a lauki that nobody wants to cook as sabzi. It looks like plain kheer, and the vegetable is hardly noticeable once it melts into the milk.
Ingredients
How to Make It
Boil milk; add grated lauki.
Simmer until soft creamy.
Sweeten; add cardamom nuts.
Nutrition per serving
* Approximate values per serving
Health Benefits
Milk pudding stretched with vegetable. Control sugar; chill optional.
Lauki adds body without a strong taste. It lets you use less rice or khoya.
Pro Tips
- →Fine grate.
- →Stir often.
- →Taste lauki first.
- →Squeeze the grated lauki to remove excess water.
- →Cook it in the milk until it turns translucent.
- →Add the sugar at the end.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Sugar: about 387 kcal (about 20 kcal per teaspoon); Whole milk: about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Condensed milk.
- 2Saffron.
- 3Add a spoon of chopped almonds.
Frequently Asked Questions
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