Friday, 25 December 2015

ASHGOURD KHEER

Recently my daughter's friend who was newly married came home to meet my daughter. My daughter told me that her friend will join us for lunch. I prepared few of GSB curries and was making me think of preparing a dessert. I found a small piece of ashgourd in the fridge, which was not enough for a curry. Then I suddenly remembered somebody's post  of Ashgourd payasam in some group. After peeling and deseeding the ashgourd, I got 1 cup of its pieces; I also had a cup of thick coconut milk in the fridge from which I decided to make ashgourd kheer.. and...the recipe goes like this..


ASH GOURD KHEER

WHAT YOU NEED:

Ashgourd - 1 cup ( after removing skin and seeds)

Coconut Milk - 1 cup (thick) and 1 cup thin

Sugar - about half cup

Cashew nuts and raisins - 1 tbs each

Ghee - 1 tbsp

Cardamom powder - 1 tsp

Maida/ Rice powder / Cashew paste - 2 tsp ( for thickening)
KUVALE KHEER

ASH GOURD / KUVALE KHEER


HOW TO MAKE:

Chop Ashgourd pieces in bits and cook till soft in 1 cup thin coconut milk.

Add sugar and mix well. 

Heat 1 tbsp ghee in a small pan and fry cashew nuts till brown and raisins till fluffy.

Then add coconut thick milk to the ash gourd pieces, mix.

Immediately add thickening agent to the kheer and stir well.

Pour cashew nuts and Raisins along with ghee to the kheer. 

Put off the flame.

Then add cardamom powder.

Serve warm Ash gourd kheer  as dessert.









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