Zucchini Kheer – Indian Zucchini Pudding – A western influenced flavor of a traditional Indian pudding. This chilled dessert is perfect for summer!
Although tomorrow I am presenting a more traditional payasam/kheer, today you are getting another flavor that’s not a traditional one.
Lauki, also known as long squash or bottle gourd in English, is a vegetable sold as Asian and Indian supermarkets. Although a bit firmer and cannot be eaten raw like zucchini, it has a taste very similar to zucchini. Just like zucchini, bottle gourd is used in both savory and sweet recipes. Without time to go to the Indian supermarket, I used the more readily available zucchini in this kheer variety.
Being unable to find an ingredient should NEVER be a reason to not try an interesting new recipe. There’s almost always a substitute that will yield you similar results.
While I usually prefer the thicker southern Indian style payasam, this one while not a traditional flavor is a more traditional consistency for northern Indian type kheer.
If you’d like to add a new vegetable to your diet and have an Indian or Asian market near you, here are some other savory recipes that utilize lauki you might want to try.
Bottle Gourd/ Lauki Recipes
You can customize the garnish and flavorings as you desired with any combination of the following in addition or instead of the ones I used.
- Cashews (fried in ghee)
- Golden Raisins
- Ground Ginger
- Ground Cardamom
If you prefer a thinner, lighter pudding – this is definitely the kheer for you!
The perfect summer treat!
Zucchini Kheer – Indian Zucchini Pudding
- 2 cups milk
- 1 ½ cups grated zucchini
- ¼ cup grated khoya
- 1/3 cup sugar
- 1 teaspoon rose water
- chopped pistacchios garnish
- preserved rose garnish
- Bring milk and 1 cup water to a boil.
- Add zucchini and cook on a high simmer for 5 minutes.
- Add khoya, sugar and rose water. Simmer for another 10 minutes.
- To serve, garnish with chopped pistacchios and preserved rose.