Kaddu Ki Kheer - Royal Dessert

Step 1: Prepare Bottle Gourd

Cut off the ends of the bottle gourd, peel its outer layer, cut it into smaller pieces, and remove the seeds from the middle. Grate the bottle gourd (150gms) and set aside.

Step 2: Prepare Nuts Paste

Take 20 pieces of pistachio, 11 pieces of cashews, and 15 pieces of almonds. Blend them into a smooth paste.

Step 3: Prepare Custard Mixture

In a small bowl, mix 2 tablespoons of vanilla custard powder with approximately 50ml of cold water until it forms a smooth, lump-free mixture.

Step 4: Prepare Food Coloring

In another small bowl, mix a pinch of green food coloring with a few drops of water to create a vibrant green liquid.

Step 5: Boil Grated Bottle Gourd

In a saucepan, add the grated bottle gourd and 1 cup of water. Bring to a boil and cook until the bottle gourd is tender.

Step 6: Boil Sago Pearls

In a separate saucepan, add 3 tablespoons of sago pearls (sabudana) and 250ml of water. Boil until the sago pearls become translucent and soft.

Step 7: Boil Milk

In a large pot, bring 1.5 liters of milk to a rolling boil.

Step 8: Add Sugar

Once the milk is boiling, add 150gms of sugar and stir well until the sugar is completely dissolved.

Step 9: Add Cardamom Powder

Stir in 0.5 teaspoon of cardamom powder into the milk mixture. Continue to stir well to incorporate the flavor.

Step 10: Add Khowa

Add 100gms of grated khowa (mawa) to the pot and stir thoroughly until it dissolves and blends with the milk.

Step 11: Add Condensed Milk

Pour in 100gms of condensed milk and stir well. (If khowa is not available, use 200gms of condensed milk).

Step 12: Add Nuts Paste

Add the blended pistachio, cashew, and almond paste to the kheer. Stir continuously for 2 minutes to ensure it's well mixed.

Step 13: Add Boiled Sago Pearls

Add the boiled sago pearls to the kheer mixture and stir well.

Step 14: Add Boiled Bottle Gourd

Incorporate the boiled bottle gourd into the kheer. Stir well for 4 minutes. Taste the kheer and adjust sugar if necessary.

Step 15: Add Custard Mixture

Add the prepared vanilla custard mixture to the kheer. Stir continuously for 4-5 minutes to prevent lumps from forming at the bottom and to cook out any raw custard smell.

Step 16: Add Vanilla Essence and Saffron

Add 1 teaspoon of vanilla essence and a pinch of saffron to the kheer. Stir well to combine the flavors.

Step 17: Add Green Food Coloring

Pour in the green food coloring mixture and stir until the kheer achieves a uniform, appealing green color. This step is optional if you prefer a natural color.

Step 18: Finish Cooking

Once the kheer has reached the desired consistency and all ingredients are well combined, turn off the gas.

Step 19: Garnish and Chill

Add a few chopped dry fruits (almonds, pistachios) to the hot kheer. Let it cool down completely at room temperature, then transfer it to the refrigerator and chill for at least 1 hour before serving.

Step 20: Serve Chilled

Once chilled, serve the Kaddu Ki Kheer in a serving dish, garnished with additional chopped dry fruits for an elegant presentation.

• Use cold water to mix custard powder to avoid lumps.

• Stir the kheer continuously after adding custard powder to prevent it from sticking to the bottom and to cook out the raw custard smell.

• Adjust sugar quantity according to your taste preference.

• If khowa (mawa) is not available, you can use 200gms of condensed milk instead of 100gms.

• Serve the Kaddu Ki Kheer chilled for the best taste.

• Maintain a medium flame throughout the cooking process to ensure even cooking and prevent burning.

• You can omit the green food coloring for a more natural, pale green kheer.

• Experiment with other dry fruits like walnuts or dates for added texture and flavor.