సొరకాయ పాయసం తయారీ విధానం | Sorakaya Halwa | Bottle Gourd Sweet Recipe
- 5 years ago
Karthika Masam Special - Lauki Ki Kheer / Sorakaya Payasam - Indian Sweet Dessert Recipe Only On Variety Vantalu.
A festive season is always incomplete without a sweet dish. This Navratri, enjoy this tasty, finger-licking kheer made of bottle gourd (lauki). Lauki ki kheer also serves as a very good sweet dish for the people who fast during the Karthika Masam.
Ingredients:
400g of grated bottle gourd (lauki)
1litre milk
3/4 cup sugar
1/2 tbsp cardamom powder
few drops of rose water
Method:
- In a hot pan, heat the ghee.
- Saute the lauki (bottle gourd) for a couple of minutes that has been grated and the water has been squeezed out lightly.
- Add the milk to the above ingredients and stir it well.
- Let the milk boil for at least 5-6 minutes before adding sugar.
- Once the bottle gourd is half cooked, add the sugar and let it cook for another 5 - 6 minutes.
- When the milk reduces to the desired quantity, add the cardamom powder and few almond flakes and turn off the flame.
- Let the kheer cool down completely and then add a few drops of rose water (optional)
- Serve the kheer chilled in dessert bowls and garnish with some almond flakes.
A festive season is always incomplete without a sweet dish. This Navratri, enjoy this tasty, finger-licking kheer made of bottle gourd (lauki). Lauki ki kheer also serves as a very good sweet dish for the people who fast during the Karthika Masam.
Ingredients:
400g of grated bottle gourd (lauki)
1litre milk
3/4 cup sugar
1/2 tbsp cardamom powder
few drops of rose water
Method:
- In a hot pan, heat the ghee.
- Saute the lauki (bottle gourd) for a couple of minutes that has been grated and the water has been squeezed out lightly.
- Add the milk to the above ingredients and stir it well.
- Let the milk boil for at least 5-6 minutes before adding sugar.
- Once the bottle gourd is half cooked, add the sugar and let it cook for another 5 - 6 minutes.
- When the milk reduces to the desired quantity, add the cardamom powder and few almond flakes and turn off the flame.
- Let the kheer cool down completely and then add a few drops of rose water (optional)
- Serve the kheer chilled in dessert bowls and garnish with some almond flakes.