“Naivedyam: Lauki Kheer (Gardudde/ Bottle Gourd/ Doodhi/ Sorekayi Payasam)” … Ashadha Masa isn't just a month; it's the beautiful announcement of the rainy season embracing the earth by washing away the old and breathing new life into nature … a pious time to look inward and embrace the spiritual energy of the upcoming Chaturmas … welcoming Ashadha Masa, with this delicious- rich- creamy Indian dessert with the goodness of bottle gourd; a veggie with loads of health benefits … tastes best served chilled/ warm … Yummilicious …
** Ashada Masam is the fourth month in the Hindu lunar calendar, typically falling between June and July. It marks the onset of the monsoon and the transition from Uttarayana into Dakshinayana; the sun's southward journey, which is considered a sacred period for intense spiritual reflection, meditation, and inner purification. The spiritual journey of 4 months that includes many festive activities begins from here. My simple offering of Naivedyam “Lauki kheer” at the lotus feet of Sri. Hari to mark the beginning of the auspicious days ahead. Stay Blessed~ Spread Peace and Happiness.
** Here is my recipe for “Lauki Kheer (Gardudde/ Bottle Gourd/ Doodhi/ Sorekayi Payasam)” … my style …
** Ingredients :
Lauki/ Gardudde/ Bottle Gourd/ Doodhi/ Sorekayi : 500 gms
Full Fat Milk/ Doodh/ Halu : 1 cup
Skimmed Milk Powder/ Duddha Pitti : 1 cup
Sugar/ Sakkara/ Shakkar/ Sakkare : 1 cup (increase if desired)
Cardamom/ Yellu/ Ellacihi Powder : ½ tsp
Saffron/ Kesar : a few strands
Yellow Color : a few drops if desired
Raisins/ Sukkale Draksha/ Kishmis : 10-12
Cashew Nut/ Kajjubi/ Kaju : 12- 15 cut to halves
Ghee/ Toop : 2 tblsp
** Prepration of Gardudde/ Lauki : Wash and wipe dry, slice off both the end pieces and then cut them vertically into 4-6 pieces depending upon the thickness. Grate all of the inner white fleshy portion into a wide plate discarding the outer peel. Squeeze out excess water and collect in a bowl. This step is followed to refrain kheer getting too watery. You can knead chapathi dough with the squeezed water.
** In a thick bottomed kadai/ pan heat ghee/ toop, when hot add in the cashew nut pieces and fry until they turn lightly browned, remove and keep it aside on a plate. Now add raisins and fry until they are also lightly browned, remove and add them to the nuts in plate. In the same ghee now add the grated gardudde/ lauki and fry on medium to low heat for 5-7 minutes until it softens and loses its raw aroma.
** Boil full fat milk/ doodh and add to the fried lauki in pan, mix well and cook on high heat stirring often until you see bubbles appearing on the surface. Lower the heat and let simmer until it thickens a little bit. Now add keasar, milk powder, color (if adding) and mix well. Continue to cook for another 5-8 minutes on low heat stirring often to avoid being burnt at the bottom, also scrape the edges frequently.
** Note : The kheer tastes best with little bit of full fat milk/ doodh added, however if you want to avoid the same you can add skimmed milk too.
** When thickened add sugar, mix well and continue to cook on medium heat until the sugar melts. Continue to simmer on low until kheer thickens or you get desired consistency. Add the fried cashew nuts- raisins and cardamom powder and mix well. Remove from heat, cover and let rest to room temperature. Keep it fridge to chill for 2-3 hours if you desire to serve it chilled or you may serve at room temperature.
** “Lauki Kheer (Gardudde/ Bottle Gourd/ Doodhi/ Sorekayi Payasam)” is done and ready to be offered as Naivedyam to Sri. Hari and thereby distributed among all. In my home we love to have it chilled though it tastes good served warm too, you may serve either way you/ your family prefers. This is a delicious- rich- creamy dessert that is sure to be loved by all, so do give it a try and enjoy with family.
** Sharing a common link to all “Naivedyam” recipes shared in the Blog, do browse through for more choice and enjoy them in your home …
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