Mac Singh's Ghiya Kheer

Instructions

1. First of all, take half a medium-sized ghiya/lauki and grate it.
2. Shift the grated lauki to a muslin cloth and squeeze out excess water. Make sure most of the water is removed.
3. Now, take a pan and heat it. Add 1/2 tsp Desi ghee to it.
4. Add the grated lauki to the pan and stir it. Then cover it and let it cook until it turns light golden-green.
5. Next, add 2 cups of pre-boiled milk to the pan.
6. On low to medium heat, simmer the milk, stirring at intervals for 5 to 6 minutes.
7. Then add a pinch of saffron strands (kesar) to the pan and continue to simmer till milk comes to a gentle boil.
8. Then, take 4 dates and blend them into a blender with some water. Your dates puree is ready.
9. Overall, cook the milk for around 20 minutes and add dates puree once the milk has reduced a bit.
10. Add 1/2 tbsp flaxseed powder and 1/2 tsp cardamom powder to the pan.
11. Add sliced almonds and chopped pistachios to the kheer.
12. Stir to mix well and simmer the kheer for 2-3 minutes more.
13. Serve Ghiya kheer hot/warm or chilled. On cooling, the consistency of the lauki kheer will thicken.