Kaddu ki Kheer Recipe – Slow Cooker Version included
Learn how to make Kaddu Ki Kheer in a slow cooker! Kadu Kheer also called Lauki ki kheer or Dudhi Halwa can come out tasting so perfectly creamy and delicious on stove and slow cooker.I am sharing here the Kaddu ki Kheer Recipe – Slow Cooker Version but you can make the same on a stove or even a Instapot!
This delicious Hyderbadi (south Indian) Kaddu ki Kheer recipe uses the basic ingredients of Lauki (kaddu), milk, nuts, sago seeds (sabu dana) and rose water instead of cardamom. The foil on top is edible silver foil that is so common to use in royal dishes!
What is Kaddu Ki Kheer
Kaddu ki kheer is a pumpkin or bottle gourd porridge. Kaddu or Kadu or Lauki, as it is also called in Hindi/ Urdu is pumpkin. It is an Indian Hyderabadi dessert and famously served at dawat (parties) and weddings with edible silver foil on top. It is deliciously creamy and well fragrant too due to the addition of rose essence. Some people serve it with dried rose petals on top as well.
The traditional Kaddu ki Kheer recipe is a lengthy process which takes hours of stirring to make sure it doesn’t stick to the pot and burn. Also, it takes a three step process where in the vegetable is first tenderised in milk while Sago seeds are separately boiled to tenderness in water on another stove. To prevent sticking both these will need continuous stirring. Once the vegetable and the sago are tender, they are both mixed, added with sugar and mava or condensed milk with some rose essence and then allowed to cook till everything reduces to creaminess. Long process.
I am forever looking for hacks that will help me cook delicious food in as less time as is possible. Anything that can help me ‘work less and do more’ really. Over the past 12 years, I have managed to learn a whole lots of tricks but at the moment my newest BFF is this new appliance: Introducing the Slow Cooker!
Kaddu ki Kheer Recipe
I made try this kaddu ki kheer recipe in the slow cooker a few times as it has become my favourite dessert to make for parties when I am making Biryani. It just cooks all by itself (literally!) and looks so traditional and grand thing to serve.
This dessert cooks in one step (almost!) in a slow cooker. If you have a rice cooker or an Instapot, I am sure you can try this recipe in it too. Of course, you can try it the traditional way and I’ll leave a note in the end as to how to do it but first, the slow cooker version.
Variation to this recipe: Some people like to use Saffron strands and Cardamom for the flavour and essence. If you’d like to try this version then, you will just have to replace the green food colour and the rose essence with these. Also, some like to fry the kaddu in Ghee (clarified butter) before adding the milk. My family recipe doesn’t use ghee as we add the condensed milk at the end.
Ingredients:
- 1 kadu/lauki (Bottle Gourd/ Pumpkin)- 4cups grated
- 1 litre fresh milk + 1/2litre reconstituted milk from milk powder
- 395ml condensed milk
- 3cups sugar
- 350gms Sago seeds
- Green food colour – a few drops
- 2tbs rose essence
- Roasted almonds and nuts
- Edible Silver foil for serving -optional
Method:
Slow Cooker Version:
Mix the grated Kaddu with milk mixed with powdered milk and green food color. Add the sago and sugar. Cook on high for 4.5hrs stirring once or twice. Make sure you don’t remove the lid too often because if you do that, then the heat will escape and it will take longer to cook. I stirred it only twice and that too after it had collected enough heat. After four hours, add the condensed milk. Let it continue to cook for 30minutes. Add the rose essence and dry fruits, stir and remove. Slide the lid slightly and let the whole thing cool down at room temperature before placing in the fridge. Serve chilled garnished with silver foil or more dry fruits.
Traditional Method:
Mix the grated Kaddu with Milk, milk powder and food colour in a large heavy bottom pot. Cook on medium heat till the kaddu is soft and the milk is reduced. Make sure you stir it to prevent sticking at the bottom or sides.
Boil the sago in enough water (My ratio of sago to water is 1:3). Stir every few minutes till the sago is fully dissolved and transparent.
Mix the kaddu mixture and Sago mixture with sugar, condensed milk and mava if you are using. Cook again stirring well making sure nothing sticks to the bottom or sides. As the kheer thickens, add the rose essence and dry fruits, stir and turn off the stove. Remove from the stove immediately as even a warm stove will make it burn (saying with experience!!). Let it cool down before placing in the fridge for further cooling. Serve with silver foil on top and more dry fruits.
Enjoy!!
Kaddu Ki Kheer Recipe
A delicious creamy Kaddu Kheer recipe that you can make in just one pot. I am sharing the slow cooker version as well as the traditional stove pot method. YOu can use them in Instapot too.
Ingredients
- 1 kadu/lauki (Bottle Gourd/ Pumpkin)- 4cups grated
- 1 litre fresh milk +Â 1/2litre reconstituted milk from milk powder
- 395ml condensed milk
- 3cups sugar
- 350gms Sago seeds
- Green food colour - a few drops
- 2tbs rose essence
- Roasted almonds and nuts
- Edible Silver foil for serving -optional
Instructions
Slow Cooker Version:
- Mix the grated Kaddu with milk mixed with powdered milk and green food color. Add the sago and sugar. Cook on high for 4.5hrs stirring once or twice.
- Make sure you don't remove the lid too often because if you do that, then the heat will escape and it will take longer to cook. I stirred it only twice and that too after it had collected enough heat.
- After four hours, add the condensed milk. Let it continue to cook for 30minutes. Add the rose essence and dry fruits, stir and remove.
- Slide the lid slightly and let the whole thing cool down at room temperature before placing in the fridge.
- Serve chilled garnished with silver foil or more dry fruits.
Traditional Stove top method:
- Mix the grated Kaddu with Milk, milk powder and food colour in a large heavy bottom pot.
- Cook on medium heat till the kaddu is soft and the milk is reduced. Make sure you stir it to prevent sticking at the bottom or sides.
- Boil the sago in enough water (My ratio of sago to water is 1:3). Stir every few minutes till the sago is fully dissolved and transparent.
- Mix the kaddu mixture and Sago mixture with sugar, condensed milk and mava if you are using. Cook again stirring well making sure nothing sticks to the bottom or sides.
- As the kheer thickens, add the rose essence and dry fruits, stir and turn off the stove. Remove from the stove immediately as even a warm stove will make it burn (saying with experience!!).
- Let it cool down before placing in the fridge for further cooling. Serve with silver foil on top(optional) and more dry fruits.
Notes
Variation to this recipe:
Some people like to use Saffron strands and Cardamom for the flavour and essence. If you'd like to try this version then, just replace the green food colour and the rose essence with these.
Also, some like to fry the kaddu in Ghee (clarified butter) before adding the milk. My family recipe doesn't use ghee as we add the condensed milk at the end.
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