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Lauki Makhana and Cashew Kheer (Dairy-free) -

Lauki Makhana and Cashew Kheer (Dairy-free)

Creamy Miso Mushroom Pasta

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It is a delectable treat that can be offered at any time but is particularly appropriate for fasting days. The exquisite flavors of the creamy kheer are enhanced by the addition of coconut milk. Do you know what makes this kheer even more healthy and delicious? Bottle Gourd (Lauki).

Lauki (Bottle Gourd) is a cooling vegetable and you can make various dishes with it from savory to sweet. You can make the wonderful and delectable creamy flavors of kheer with simple ingredients and little work. This kheer has no added sugar, making it the greatest option for those looking for a dessert without added sugar.

● Prep time- 10 minutes
● Making time- 20 minutes
● Servings- 4 person


  • Grated bottle gourd (Lauki)- 2 cups
  • Foxnut (Makhana)- 1 cup
  • Soaked cashews- 25 nos
  • Desi ghee- 2 tbsp
  • Pink Himalayan salt- 1 pinch
  • Fresh coconut milk- 2 cups
  • Water- 2 tbsp
  • Jaggery powder- ¾ cup
  • Cardamom powder- ½ tsp


● Roast the makhana in ghee. Coarsely grind it to form powder.
● Then, soak the cashews and grind them into a smooth paste. To add a bit of flair, take the saffron strands and soak them in lukewarm water.
● After that, it’s time to start prepping the bottle gourd. Sauté it in ghee and season with salt and steam for ten minutes.
● Now add the makhana and coconut milk. Let it come to a boil. Once it does, mix in the saffron and cashew paste. Then, let it simmer for ten minutes.
● After that, add the jaggery powder (or, if you prefer, soaked dates puree).
● Let the mixture cook until it thickens. Once it does, pour in another cup of coconut milk and whisk it in. Finally, season with freshly ground nutmeg or cardamom powder.
● And there you have it! A delicious dish, perfect for serving chill.

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