Kaddu ki kheer
(Bottle gourd sweet)


Kaddu ki kheer - So basically ,kheer is made using milk, and there are different types of kheer, made using chawal(rice) ki keer , or badam(almonds) ki kheer but this one is made using the vegetable kaddu (bottle gourd), it tastes absolutely divine! especially when served chill! I could even have it for breakfast! Its one of the very few desi desserts that I am crazy about! This recipe again is from my mom, and I think its quite commonly made in Andra Pradesh. So, here goes, the famous kaddu ki kheer ( mum style) . Do try it and let me know what you guys think!
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Kaddu ki Kheer
Serves - 6-8                                                                                                                                                                                      
Duration - 60 mins
                    
Ingredients
  1. Kaddu (Bottle gourd) - 30 cm long
  2. Almonds - 3/4 Cup (for paste)
  3. Almonds -6 (Sliced)
  4. Sugar - 1 cup / (to taste)
  5. Cinnamon - 1 inch stick
  6. Cardamom - 2
  7. Milk - 2 litres
  8. Milkmade - 1 tim
  9. Saagu (Saabudana) - 3 tbsp
  10. Oil - 2 tbsp
  11.  Green food colour - few drops

​Method -
Step 1
  • ​Soak the almonds in warm water for half an hour, peel it, grind with a tbsp of milk, make a paste and keep aside.
Step 2
  • Take the kaddu / bottle gourd , peel it, Scoop out all the seeds and the centre mushy part, and  cut 3/4 th  of it into small pieces. and the rest 1/4 th grate it and keep it aside.
  • Now, heat 2 tbsp oil,in a deep pot,  add the cinnamon and cardamoms, now add grated kaddu and lightly fry for 3-4 mins. add the chopped almonds, and fry for 2 mins, remove it in a dish and keep aside.
  • In the same cooking pot,add the kaddu pieces and lightly fry, add 1 litre milk. and cook till the kaddu becomes tender. Once it gets tender, remove from heat and let it cool.
  • Once it is cooled down, grind it into a paste.
Step 3
  • Boil 2 mugs of water, add the saagu into it, and add a few drops of green food color, Once the saagu is cooked it'll become transparent, till then keep adding water, if needed. Once the saagu becomes transparent, and the water has become thick and is very less in quantity, take it off the heat and keep aside
Step 4
  • In a deep cooking pot, Heat the rest of the 1 litre of milk, add the fried grated kaddu and the fried almonds, now add the kaddu and milk paste from step 2
  • Add the almond paste from step 1
  • And add the saagu from step 3
  • Now add the milkmade.
  • And the Sugar, and cook. 
  • Taste and check if it is sweet enough, or add more sugar (to taste)
  • Now cook it till it becomes thick.
  • You can add a few drops of green color too, to get desirable green shade.
  • Once thick enough, ( consistency of melted ice-cream), Remove from heat, and let it cool down.
  • Chill in the Refrigerator for 2- 3 hours before serving
  • Serve chill.
  • Garnish with chopped almonds.
  • Enjoy!​


Cooking tips -
  • If the kheer becomes too thick, heat 1/2 liter of milk, and add it. 
  • Don't fry the almonds too much in step 2, as it will alter the taste. just lightly fry .