Monthly Archives: October 2019


Kaddu Ki Kheer

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.

Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Mehraj Farheen


  • 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


  1. 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.

  2. 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

  3. Grind coarsely soaked Basmati rice with little water and add to the boiled milk.

  4. Add condensed Milk, sugar and cook for ten minutes

  5. Then add Vanilla essense and cardamom powder, and simmer for five minutes

  6. Lastly, If your making for guest, and really want to make it rich and creamy, then add fresh cream.

  7. The condensed milk and cream must be avoided if you have fresh khova/khoya.

    Use around 1/2 cup khoya instead.

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Kaddu Ki Kheer

Mutton curry with Coconut Milk

Mutton curry with coconut milk

Course Main Course
Cuisine Indian
Prep Time 45 minutes
Author Mehraj Farheen


  • 750 Grams Mutton with bones
  • 2 Medium Onions Thinly sliced
  • 1 Small Tomato
  • 3-4 Green chillies As per intake
  • Curry leaves 20-25 leaves
  • 2 Tbsp Coriander powder
  • 1 Tsp Garam masala
  • 1 tsp Red chilly Adjust as per your intake
  • 1/4 Tsp Turmeric
  • 4 Cardamom
  • 1 Tsp Fennel seeds
  • 4 Tbsp Oil
  • 1 & 1/2 Cup Fresh Coconut milk
  • 1/2 Bunch Fresh coriander leaves
  • 1/4 Tsp Pepper powder
  • Salt to taste
  • 1/2 Star anise
  • 1 Tbsp Ginger garlic paste
  • 1 Tbsp Cornflour slurry


  1. Take fennel seeds, cardamoms, star anise and crush coarsely using a mortar and pestle

  2. In pressure cooker, add oil and cook the crushed spices on low flame.

  3. Add thinly sliced onion, and cook until transculent

  4. Add ginger garlic paste as shown and cook until raw smell vanishes and starts sticking to the bottom of cooker.

  5. Once the gg paste is cooked add spices - turmeric, chilly powder, coriander powder, half of Garam masala powder. Another half spoon we’ll add later.

  6. Once the spices are cooked, add mutton and cook on high female 3-4 minutes

  7. Add 1/2 glass boiling water and cook the mutton for 5-6 whistles until tender. After releasing the pressure, add green chillies, curry leaves and cook on high heat 

  8. At this point add the remaining Garam masala. 

  9. Now add fresh coconut milk to the curry along with cornflour slurry and keep on simmer 10 minutes.

  10. Adjust salt, add pepper and fresh Corainder leaves. 

    Enjoy with saffron rice or plain rice.

Recipe Notes

Note - if you really need the south Indian taste, then use the Garam masala with fennel and star anise seeds. 

The flavors from coconut, curry leaves, fennel seeds are irresistible and very different. 

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Mutton curry with Coconut Milk