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URL:https://www.learndesk.us/class/6420554301046784/lesson/f016439905f5d66510577e8952b5760d?ref=outlook-calendar
SUMMARY:Lauki ki Kheer
DTSTART;TZID=America/Los_Angeles:20260520T190000
DTEND;TZID=America/Los_Angeles:20260520T200000
LOCATION:https://www.learndesk.us/class/6420554301046784/lesson/f016439905f5d66510577e8952b5760d?ref=outlook-calendar
DESCRIPTION: 
Ingredients• Bottle gourd / doodhi/ lauki: 150 gms• Coconut milk (thin): 1.5 cup• Jaggery powder or date paste: ¼  cup• Coconut butter: 1 tbsp• Cashews: 2 tbsp (roasted)• Raisins: 1 tbsp (soaked)• Elaichi powder: ¼ tsp• Charoli: 1 tsp (roasted)• Saffron: a pinch• Slivered almonds for garnish
Method1. Soak saffron in a bit of coconut milk for 10-15 minutes.2. Cut the bottle gourd into half, remove seeds and then grate.3. Dry roast cashews and charoli separately and set aside.4. Cook the grated gourd, sauté for 3-4 minutes, add the jaggery powder, nut butter, and the thin coconut milk. Give a quick boil to the coconut milk, do not overcook.5. Add raisins, charoli, cashews, saffron milk. Switch off the flame.6. Add cardamom powder and almonds. Cover with a lid.7. Garnish with slivered almonds and serve


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