Hyderabadi Lauki Kheer with Mini Rasgullas

Name: Hyderabadi Lauki Kheer with Mini Rasgullas
Total time: 3600 s
Yield: 6 servings
Ingredients: For the rasgullas:; 4 1/4 cups whole milk (1 liter); 1 1/2 cups sugar (300 grams); 4 1/4 cups water (1 liter); Juice of 1 lemon, as needed; For the rabri:; 6 1/3 cups whole milk (1.5 liters); 3/4 cup sweetened condensed milk (200 ml); 2 cups grated bottle gourd (lauki); 1/4 cup mixed chopped nuts (almonds, pistachios, and cashews); 1 teaspoon cardamom powder; 4-6 saffron strands; For garnish:; as needed Chopped nuts,; as needed Dried rose petals,; as needed Saffron,

Gupta Mithlesh @CookwithGM

Italy

I made Hyderabadi lauki (bottle gourd) kheer with mini rasgullas, using sweetened condensed milk instead of mawa, which makes it extra delicious.

Gupta Mithlesh @CookwithGM

Italy

I made Hyderabadi lauki (bottle gourd) kheer with mini rasgullas, using sweetened condensed milk instead of mawa, which makes it extra delicious.

Saved

Ingredients

1 hour

6 servings

For the rasgullas:
4 1/4 cupswhole milk (1 liter)
1 1/2 cupssugar (300 grams)
4 1/4 cupswater (1 liter)
Juice of 1 lemon, as needed
For the rabri:
6 1/3 cupswhole milk (1.5 liters)
3/4 cupsweetened condensed milk (200 ml)
2 cupsgrated bottle gourd (lauki)
1/4 cupmixed chopped nuts (almonds, pistachios, and cashews)
1 teaspooncardamom powder
4-6saffron strands
For garnish:
as neededChopped nuts,
as neededDried rose petals,
as neededSaffron,

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Steps

1 hour

1

Heat the milk in a heavy-bottomed pan. Once it comes to a boil, turn off the heat and let it cool slightly. Add lemon juice until the milk curdles.
2

Pour the curdled milk into a cloth and rinse with cold water to remove the lemon flavor. Squeeze out excess water by pressing the cloth or hang it for 30 minutes to drain. The chenna is now ready for making rasgullas.
3

Transfer the chenna to a plate and knead it by hand for 5-6 minutes until it becomes soft and smooth. This will make the rasgullas soft.
4

Divide the chenna into equal portions and roll into small balls. Meanwhile, combine sugar and water in a pan and bring to a boil over high heat. Add the chenna balls to the boiling syrup.
5

Cover and cook the rasgullas in the syrup on high heat for 10-12 minutes until they puff up. Turn off the heat and let them cool.
6

For the kheer: Heat the milk in a deep nonstick pan and cook over medium heat, stirring occasionally, for 3 to 4 minutes. Add the grated bottle gourd, mix well, and cook on low heat for 15 minutes, stirring occasionally.
7

Add the sweetened condensed milk, mix well, and continue to cook on low heat, stirring occasionally. Add the chopped nuts, saffron, and cardamom powder while cooking.
8

Cook for about 10 minutes or until the milk thickens.
9

Set aside to cool completely. Add the rasgullas, mix well, and refrigerate for 2 to 3 hours. Serve chilled.
10

To serve: Spoon into a serving bowl or small cups, garnish with chopped pistachios, dried rose petals, and saffron, and serve chilled.