I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT There are many names for Bottle Gourd. In some other Indian languages, it’s also called lauki, dudhi, ghiya, sorekai, sorakaya. They are also known as Cucuzza, Calabash, Opo Squash in other countries. In South India, Kheer is also known as Payasam, wherein most household’s sugar is replaced with Jaggery. Looking for easy 10-minute dessert recipes then check Pineapple dessert, Mango Rasayana, Milk powder burfi.
How to Make Lauki Kheer in Instant Pot
Firstly, peel the skin, remove the seeds if any, and grate lauki using a medium-sized blade. Then clean the Instant pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it else, milk may curdle. Press SAUTE button on Instant Pot. Add ghee into the pot, once hot, add the grated lauki, and saute for 2-3 minutes until the raw smell disappears. Then add milk, almond flour/meal (optional), and sugar to the Instant Pot. Give a quick stir. Close the lid, and turn the pressure valve to SEALING position. Close the lid with valve position to ‘Sealing’. Press the Porridge button for 10 minutes on high pressure. Once the pot beeps, allow Natural Pressure Release. Lastly, stir in the saffron milk, cardamom powder, and nuts. Cook for 2-3 minutes or until it thickens a bit. Instant pot Bottle Gourd Kheer/Pudding is Ready. Serve hot or chilled. Note: The kheer will continue to thicken as it cools down.
Stovetop Pressure Cooker Method
If you are making the below-mentioned quantity, use a larger pressure cooker just to avoid spilling of the milk. Follow the same recipe. Pressure cook the kheer in medium flame for two to three whistles.
Stovetop Pot Method
In a heavy bottom pan, add ghee into the pot, once hot, add shredded lauki/bottle gourd, and fry them in the ghee for about 2-3 minutes.Next, add milk, and almond powder. Give a quick stir.Cook on a medium flame for about 10 to 12 minutes till the milk thickens or till the gourd is fully cooked, stirring occasionally.Add sugar, saffron milk, and cardamom powder to this mixture and cook on a medium flame for another 2-3 minutes or until it thickens a bit.Bottle Gourd Kheer/Pudding is Ready. Serve hot or chilled.
Serving suggestions for Lauki Kheer?
Serve Lauki ki Kheer or Payasam warm or chilled. I prefer lauki kheer when it is chilled.
Variations & Tips
You can replace sugar with jaggery or brown sugar. I highly recommend adding jaggery after the pressure cooking, sometimes impurities in the jaggery can curdle the milk and spoil it.If you don’t have cardamom, replace it with either 1 teaspoon of vanilla extract or cinnamon powder.To make the kheer richer, you can add condensed milk after the pressure cooking and adjust the sugar quantity accordingly.You can also add almond meal/flour to thicken and enhance the flavor of the kheer.Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid milk curdling. I always keep an extra sealing ring for sweets separately.
More Indian Bottle Gourd Recipes
Lauki SabziLauki Chana DalLauki ParathaLauki SoupLauki Raita
More Dessert Recipes
Milk Powder BurfiSemiya PayasamCarrot HalwaRice KheerCarrot KheerMoong Dal PayasamPhool Makhana Kheer
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