In the vast repertoire of Indian desserts, kheer holds a special place — a dish that transcends regions, occasions, and generations. Whether it’s a festive feast, a family gathering, or simply the desire for a comforting bowl of sweetness, kheer has always been the go-to dessert. Among its many regional variations, kaddu ki kheer (or lauki ki kheer) stands out for its gentle flavours and light, refreshing character.
Made with grated bottle gourd slowly simmered in thickened full-fat milk, this dessert transforms a humble everyday vegetable into something elegant, unique, and festive. The process is meditative — milk bubbling gently on the stove, the aroma of ghee-roasted lauki filling the air, and the golden cashews and almonds adding warmth and texture. A hint of cardamom elevates the flavours of the kheer, while a pinch of rock salt quietly enhances every flavour.
Unlike richer, more intense sweets, kaddu ki kheer delights with its mild sweetness and creamy consistency, making it ideal even after a heavy meal. The addition of condensed milk brings body and richness without overpowering the delicate flavour of the bottle gourd. Best served chilled, it’s a dessert that tastes even better after the milk thickens and the flavours blend into one another.
