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From the Expert
Lauki Ki Kheer (Bottle Gourd Kheer)
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 500 gm
- 1 litre
- 1 tablespoon
- 1/4th cup
- 2 tsp
- 1/4th tsp
- 1/4th tsp
- 1/4th tbsp
- 1/4th tbsp
- a pinch
- 1/4th tbsp
Method of Preparation
- Peel the bottle gourd, cut into half, remove and discard the seeds, wash and grate.
- Place the grated Bottle gourd in water to prevent it from becoming brown in colour (Enzymatic Browning)
- Squeeze out the entire water from the grated bottle gourd.
- Heat ghee in a heavy bottomed deep non-stick pan, add the grated bottle gourd, cook for 05 minutes, stirring it on a medium flame.
- Add boiled milk, simmer till it is reduced to 3/4th of its original quantity.
- Add Charoli seeds.
- Stir to mix well.
- Add sugar.
- Cook till sugar dissolves and kheer is semi-thick in consistency.
- Add the green cardamom powder and kewra water.
- Pour the kheer into individual serving bowls, serve it hot or cold garnished with slivered pistachio nuts and almonds. Drizzle it with the steeped saffron strands.Sprinkle the dried and edible rose petals.
- Chef Tips:
- You may add grated mawa (Khoya) to the kheer after adding the boiled milk.
- You may add fried cashew nuts , if desired
Image Courtesy: Chef Reetu Kugaji
- 10 Mins
- 30 Mins
- 4
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