Kaddu Ki Kheer
'Kaddu ki kheer' aka sweet 'bottlegourd pudding' is like weakness of every Hyderabadi foodie. There are many nostalgic moments of each Hyderabadi attached with this pudding. My father loves sweets and this pudding was made home at very frequently.
Its a rich creamy sweet pudding with goodness of crushed bottle gourd, tapioca seeds.
Milk is reduced by simmering along with along with granulated rice for an hour and then the remaining ingredients are added, vanilla flavoring adds to the taste and final touch of toasted dry fruits makes this desert totally irresistible.
- 2 Litre Milk reduced to almost half
- 1 Can Condensed Milk 400 ml
- 1 Medium Bottle gourd Grated, de-seeded and boiled
- 1 Cup Tapioca Seeds Boiled
- 1 Cup Refined Sugar
- 1/4 tsp Fresh Cardamon Powder
- 2 tsp Pure Vanilla Extract
- 1 Cup Basmati Rice Soaked for 30 mins
- 1/4 tsp Green Color
- 1/2 cup Fresh Milk
Boil the milk and reduce it to half until the milk turns brown. As shown in the image below. This is very critical step, the taste and texture of the Kheer depends on how well the milk is slowly simmered and reduced.
Boil the grated Bottle gourd for ten minutes, drain the water and add to the boiled milk.
Next boil the Tapioca /sago seeds, drain the excess water and add to the boil milk
Grind coarsely soaked Basmati rice with little water and add to the boiled milk.
Add condensed Milk, sugar and cook for ten minutes
Then add Vanilla essense and cardamom powder, and simmer for five minutes
Lastly, If your making for guest, and really want to make it rich and creamy, then add fresh cream.
The condensed milk and cream must be avoided if you have fresh khova/khoya.
Use around 1/2 cup khoya instead.