Bottle Gourd Kheer

anapakaya payasam Bottle Gourd Kheer
Anapakaya Payasam


Bottle Gourd 6 inch piece
Milk 3 cups
Jaggery 2 – 4 tbsps
Cashews 3 – 5
Raisins 5
Green Cardamom Powder a pinch
Saffron 2 threads (optional)
Ghee 1 tsp

Method of preparation:

Wash, discard seeds and chop bottle gourd into small pieces (around 1 cup).
Heat ghee in a small pan, add cashews and fry until golden brown.
Finally add raisins, fry briefly and remove from heat.

Boil few cups of water in a saucepan.
Add chopped bottle gourd and cook for app. 5 minutes or until the bottle gourd turns soft.
Strain the cooked bottle gourd and keep aside.

In a sauce pot, boil milk and saffron until the milk thickens a bit.
Add cooked bottle gourd pieces and boil the whole mixture for 2 – 3 minutes.
Remove from heat, stir in cardamom powder and jaggery.
Garnish with fried cashews and raisins.
Serve hot or cold.

Notes: Don’t substitute jaggery with sugar.


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