Goan Style Bottle Gourd Kheer or “Kokondudhi kheer” is a yummy Indian milk pudding made with bottle gourd, jaggery and coconut milk. This healthy and vegan bottle gourd kheer with jaggery and coconut milk is served for Indian festivals.
In Goa, bottle gourd is known as “kokondudhi”, also known as lauki in Hindi. This lauki kheer is normally cooked with sago or sabudana traditionally. But we cooked it without sabudana this time. You can serve this Indian bottle gourd milk pudding either hot or chilled. It tastes good in any way.
This Goan Style Bottle Gourd Kheer can be made for any religious occasion like festivals or when you have “poojas” at home.
Consumption of bottle gourd aids in weight loss as it is rich in fibre. It has no fat and has very less calories. It is also loaded with vitamins which is good for health. Bottle gourd is loaded with antioxidants and is good for maintaining overall health.
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Ingredients to make bottle gourd kheer recipe Goan style:
- Bottle gourd: Use fresh, non-bruised bottle gourd to make this delicious Indian kheer with lauki.
- Coconut: Freshly grated coconut is used in this recipe and thick coconut milk is extracted from it. You can use ready made canned coconut milk too.
- Jaggery: Jaggery is added to Goan lauki kheer instead of sugar. This is added for sweetness.
- Cardamom: Green cardamom pods is added to this bottle gourd kheer for flavour.
How to extract coconut milk from freshly grated coconut?
To extract coconut milk –
Grind the grated coconut by adding 1 and 1/2 cup water.
Using a sieve, extract coconut milk.
How to make Goan style bottle gourd kheer with jaggery?
- Take a deep bottom pan and boil the bottle gourd and jaggery in 1/2 cup water till they soften.
- Add coconut milk to boiled bottle gourd and mix. Add salt, crushed cardamom and mix well.
- Switch off the gas.
You might be interested in other Indian kheer recipes like:
Some tips to make Goan kokundudhi kheer:
- You may add 2 tablespoon sabudana in this recipe while cooking bottle gourd. Just remember to soak sabudana prior to cooking.
- Serve hot.
How to serve bottle gourd payasam with jaggery and coconut milk?
Serve this bottle gourd payasam chilled or warm as desserts to have with lunch thali consisting of steamed rice, tomato saar, drumstick subzi, grated carrot salad with tomato, onion and chia seeds and raw mango pickle. You can even serve it with palak pooris.
Goan Style Bottle Gourd Kheer
Ingredients
- 1 medium sized bottle gourd or 2 cups bottle gourd, sliced in 2 cm thin pieces
- 2 cups coconut grated
- 1 cup jaggery grated
- 3 cups water
- 2 green cardamom pods peeled and crushed
- 1/4 teaspoon salt or as per taste
Instructions
- Grind the grated coconut by adding 1 and 1/2 cup water.
- Using a sieve, extract coconut milk.
- Take a deep bottom pan and boil the bottle gourd and jaggery in 1/2 cup water till they soften.
- Keep stirring continuously and keep it aside.
- Add coconut milk to boiled bottle gourd and mix.
- Add salt, crushed cardamom and mix well.
- Switch off the gas.
Notes
- You may add 2 tablespoon sabudana in this recipe while cooking bottle gourd. Just remember to soak sabudana prior to cooking.
- Serve hot.
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Note: Recipe was published on 10 Jan 2017 and is republished.
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