Hyderabadi Lauki Kheer with Mini Rasgullas
2 cups grated bottle gourd (doodhi / lauki)
3/4 cup mini rasgullas
3 cups milk
5 tbsp sugar
2 tbsp crumbled mawa (khoya)
1/4 tsp cardamom (elaichi) powder
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped pistachios
2 tbsp melon seeds (charmagaz)
3 drops of rose essence
Heat milk in a deep non-stick pan, and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the bottle gourd, mix well and cook on a slow flame for 15 minutes, while stirring occasionally.
Add the sugar and mawa, mix well and cook on slow flame for 6 minutes, while stirring occasionally.
Add the cashewnuts, pistachios and melon seeds, mix well and cook on slow flame for 1 minute , while stirring occasionally. Keep aside to cool completely.
Add the rose essence and rasgullas, mix well and refrigerate for 2 to 3 hours.
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