Step-by-Step Instructions

1. 1.Prepare the Bottle Gourd

   Peel the bottle gourd (kaddu) and then grate it using a grater.

2. 2.Cook the Bottle Gourd

   Transfer the grated bottle gourd to a small pot. Add a little water and place it on the stove over low heat to cook until tender. This will take approximately 10-15 minutes.

3. 3.Boil and Thicken Milk

   In a large, thick-bottomed pot, bring 3 liters of milk to a boil. Continue to simmer and stir the milk frequently until it thickens and reduces slightly. This process can take about 20-30 minutes.

4. 4.Prepare Basmati Rice Paste

   Soak 1 bowl of Basmati rice for at least 30 minutes. Once soaked, drain the water and grind the rice into a smooth paste using a grinder.

5. 5.Add Rice Paste and Khoya to Milk

   Once the milk has thickened, add the ground Basmati rice paste to it. Stir continuously to prevent lumps from forming. Then, crumble 0.5 kg of khoya and add it to the milk mixture, stirring until it dissolves and combines well.

6. 6.Combine Cooked Bottle Gourd

   Once the bottle gourd is cooked and tender (around 2:35), turn off the stove. Carefully add the cooked bottle gourd to the milk and khoya mixture. Stir everything together thoroughly.

7. 7.Add Color and Sugar

   Add a few drops of green food color to the kheer and stir until the desired light green color is achieved. Then, add 1 kg of sugar and continue stirring until the sugar completely dissolves. Keep stirring occasionally to prevent sticking.

8. 8.Prepare and Add Almonds

   Peel the soaked almonds and slice them thinly. Add most of the sliced almonds to the kheer, reserving some for garnish.

9. 9.Final Simmer and Serve

   Let the kheer simmer on low heat for another 10-15 minutes, stirring occasionally, until it reaches a thick, creamy consistency. Once ready, turn off the stove and cover the pot. Serve the Kaddu Ki Kheer chilled, garnished with the remaining sliced almonds.