Instant Pot Lauki Kheer (Bottle Gourd Kheer)
Creamy Indian bottle gourd pudding cooked in the Instant Pot with cardamom, saffron, and nuts. Includes stovetop directions and vrat-friendly sweetener swaps.
Equipment
- Instant Pot (6-quart)
- Separate sealing ring for milk desserts
- Fine box grater
Ingredients
For the kheer
- 2 cups grated lauki bottle gourd; about 1 medium; peeled and lightly squeezed
- 4 cups whole milk
- 1/4 cup sugar or grated jaggery plus more to taste
- 2 tbsp ghee
- 1/2 tsp ground cardamom
- pinch saffron strands soaked in 1 tbsp warm milk
- 2 tbsp chopped pistachios and almonds
- 1 tsp rose water optional
For garnish
- extra chopped pistachios and almonds
- few saffron strands
Instructions
Prep the lauki
- Peel the lauki, halve lengthwise, and scoop out spongy seeds if needed.
- Grate on the fine side of a box grater. Lightly squeeze out excess water.
Instant Pot method
- Set Instant Pot to Sauté (Normal). Add ghee. When hot, add grated lauki and cook 4 to 5 minutes, stirring, until the raw smell fades.
- Pour in milk, sugar or jaggery, and cardamom. Stir well and cancel Sauté.
- Close the lid, valve to Sealing. Pressure Cook on High for 5 minutes.
- Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Open the lid. Stir in saffron milk, nuts, and rose water if using. For a thicker kheer, use Sauté (Low) 5 to 8 minutes, stirring often, until it coats a spoon.
- Taste and adjust sweetness. Serve warm or chill 2 hours for a firmer set.
Notes
Use a separate Instant Pot sealing ring for milk desserts so savory flavors do not transfer.
Stovetop backup: sauté lauki in ghee, add milk and sweetener, then simmer on low 25 to 30 minutes, stirring often, until soft and creamy.
Add jaggery after pressure cooking and dissolve on Sauté Low to reduce curdling risk.
Refrigerate up to 3 days. Reheat gently with a splash of warm milk.
If milk looks grainy after release, whisk off heat for one minute before adding nuts.
Tried this recipe?Let us know how it was!