Have you ever tasted a dessert so rich, so creamy, and so uniquely delightful that it stays with you forever? If not, allow me to introduce you to the magic of Hyderabadi Kaddu Ki Kheer. This isn’t just any kheer; it’s a legendary dessert, a jewel of Nizami cuisine often served at grand Hyderabadi weddings.
Its name, “Kaddu Ki Kheer,” might sound simple, but the experience is anything but. Here, “Kaddu” refers to Bottle Gourd (or Lauki), which is transformed into a luscious, melt-in-your-mouth pudding. The bottle gourd lends a subtle, refreshing base, which is then elevated by the creaminess of milk, the richness of khoa (milk solids), and the delightful chewiness of sago pearls. It’s a dessert that feels both incredibly luxurious and wonderfully comforting. Let’s recreate this world-famous treat right in your kitchen!
Estimated Time For Cooking:
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 4-6 people
Ingredients For Cooking Hyderabadi Kaddu Ki Kheer:
- Milk: 1.5 litres, full-fat
- Bottle Gourd (Kaddu/Lauki): 100g, peeled, deseeded, and grated
- Sugar: 150g (or to taste)
- Water: 1 cup
- Sago (Sabudana): 4 tbsp, soaked in water for 15-20 minutes
- Vanilla Custard Powder: 3 tsp
- Cold Milk: 1 cup (for mixing the custard powder)
- Khoa (Mawa/Milk Solids): 50g, grated
- Condensed Milk: 100g
- Nuts: A mix of 8 almonds, 8 cashews, and 8 pistachios, coarsely ground
- Cardamom Powder: ½ tsp
- Vanilla Essence: 1 tsp
- Green Food Colour: 1-2 pinches
- Garnish: Sliced almonds, pistachios, cashews, and chopped cherries.
Step-by-Step Instructions for Hyderabadi Kaddu Ki Kheer:
- Prepare the Milk Base: Pour the 1.5 litres of milk into a heavy-bottomed pot and bring it to a boil. Once boiling, add the soaked sago pearls and let it cook for 5-10 minutes, stirring occasionally, until the sago becomes translucent.
- Cook the Bottle Gourd: While the sago is cooking, take a separate pan. Add the grated bottle gourd, 150g of sugar, and 1 cup of water. Cook on high heat until all the water has evaporated and the gourd is soft and tender. Mash it lightly with a masher or the back of a spoon. Keep it aside.
- Thicken the Kheer: Add the coarsely ground nuts, cardamom powder, grated khoa, and condensed milk to the simmering milk and sago mixture. Stir well and cook for another 4-5 minutes on medium heat.
- Combine and Thicken Further: Now, add the cooked bottle gourd puree to the pot. In a separate bowl, mix the 3 tsp of vanilla custard powder with 1 cup of cold milk until no lumps remain. Slowly pour this custard mixture into the kheer while stirring continuously to prevent lumps. Cook for another 3-4 minutes until the kheer thickens to a rich, creamy consistency.
- Finishing Touches: Add the vanilla essence and the green food colour. Mix until the colour is evenly distributed. Add a handful of sliced nuts, give it one final stir, and turn off the flame.
- Chill and Serve: Let the Hyderabadi Kaddu Ki Kheer cool down completely. Then, refrigerate it for at least an hour. This kheer is best enjoyed chilled! Garnish with more sliced nuts and cherries before serving.
Nutrition Information (Estimated)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 9 g |
| Fat | 15 g |
| Carbohydrates | 45 g |
Tips for Perfection
- Cold Milk for Custard: Never mix custard powder in hot milk, as it will instantly form lumps. Always use cold milk for a smooth slurry.
- Ingredient Swaps: If you don’t have khoa (mawa), you can double the amount of condensed milk. Conversely, if you don’t have condensed milk, you can double the khoa and adjust the sugar accordingly.
- Serve Chilled: This kheer tastes absolutely divine when served cold. The chilling process allows the flavours to meld together beautifully.
The Verdict: Hyderabadi Kaddu Ki Kheer
As the chef enthusiastically puts it, “The moment you put this chilled kheer in your mouth, you will experience a taste explosion!” This is not an exaggeration. The texture is incredibly rich and creamy, with layers of flavor from the nuts, cardamom, and vanilla, all balanced by the subtle freshness of the bottle gourd. It’s a truly magnificent dessert that proves simple ingredients can create something extraordinary. Make this for your next family gathering, and I guarantee it will be the star of the show!
