Hyderabadi Lauki Kheer With Mini Rasgullas Recipe
Tarla Dalal
• Updated : Jan 23, 2026
Hyderabadi Lauki Kheer with Mini Rasgullas is a royal dessert that beautifully blends tradition with indulgence. Made using grated bottle gourd, full cream milk, and aromatic cardamom, this kheer is slow-cooked to achieve a rich and creamy texture. The addition of mini rasgullas adds a delightful softness and extra sweetness, making it truly festive. Garnished with saffron strands, chopped nuts, and a touch of rose essence, this dessert is perfect for special occasions, festivals, or family gatherings when you want to serve something unique, elegant, and irresistibly delicious.
Table of Content
Here is a traditional Hyderabadi delicacy, which is served at weddings and other grand functions. This unique kheer is made with lauki but you will never be able to guess that when you taste it!
Cooked with milk and mawa, and garnished with nuts, the lauki kheer has a fabulously rich mouth-feel and even richer flavour!
Rasgullas add another interesting dimension to this amazing dessert, while a tinge of rose adds to its irresistible appeal.
The Hyderabadi Lauki Kheer with Mini Rasgullas tastes best chilled, so you can prepare it in the afternoon, refrigerate it and serve it after dinner. Make sure you grate the bottle gourd just before adding it to the milk to avoid discolouration.
Try other lauki recipes like Doodhi ka Halwa and Budijaw, Burmese Doodhi Snack .
Hyderabadi Lauki Kheer with Mini Rasgullas recipe - How to make Hyderabadi Lauki Kheer with Mini Rasgullas
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
26 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
41 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 2 cups grated bottle gourd (doodhi / lauki)
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3/4 cup mini rasgullas
- 3 cups milk
- 5 tbsp sugar
- 2 tbsp crumbled mawa (khoya)
- 1/4 tsp cardamom (elaichi) powder
- 1 tbsp chopped cashew nut (kaju)
- 1 tbsp chopped pistachios
- 2 tbsp melon seeds (charmagaz)
- 3 drops of rose essence
Method
- Heat milk in a deep non-stick pan, and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the bottle gourd, mix well and cook on a slow flame for 15 minutes, while stirring occasionally.
- Add the sugar and mawa, mix well and cook on slow flame for 6 minutes, while stirring occasionally.
- Add the cashewnuts, pistachios and melon seeds, mix well and cook on slow flame for 1 minute , while stirring occasionally. Keep aside to cool completely.
- Add the rose essence and rasgullas, mix well and refrigerate for 2 to 3 hours.
- Serve chilled.
Hyderabadi Lauki Kheer with Mini Rasgullas recipe with step by step photos
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To make Hyderabadi Lauki Kheer with Mini Rasgullas, Heat 3 cups milk in a deep non-stick pan.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the 2 cups grated bottle gourd (doodhi / lauki), mix well and cook on a slow flame for 15 minutes, while stirring occasionally.
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Add the 5 tbsp sugar and 2 tbsp crumbled mawa (khoya), mix well and cook on slow flame for 6 minutes, while stirring occasionally.
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Add the 1 tbsp chopped cashew nut (kaju), 1 tbsp chopped pistachios and 2 tbsp melon seeds (charmagaz), mix well and cook on slow flame for 1 minute , while stirring occasionally. Keep aside to cool completely.
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Add the 3 drops of rose essence and 3/4 cup mini rasgullas, 1/4 tsp cardamom (elaichi) powder, mix well and refrigerate for 2 to 3 hours.
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Serve Hyderabadi Lauki Kheer with Mini Rasgullas chilled.
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- What is Hyderabadi Lauki Kheer with Mini Rasgullas?
It’s a traditional Hyderabadi dessert made with grated bottle gourd (lauki), milk, mawa and garnished with mini rasgullas, nuts and rose essence for extra flavor. - What are the main ingredients required?
Grated lauki, mini rasgullas, milk, sugar, crumbled mawa (khoya), cardamom powder, chopped cashews, pistachios, melon seeds and rose essence. - How long does it take to make?
The total time to prepare and cook is about 41 minutes (15 mins prep + 26 mins cooking). - How many servings does this recipe make?
This recipe makes 4 servings. - Is it served hot or cold?
This kheer tastes best chilled refrigerate for 2–3 hours after cooking before serving. - Can I prepare it ahead of time?
Yes you can make it earlier in the day (like in the afternoon) and refrigerate to serve after dinner. - What gives the dessert its unique taste?
The combination of lauki, mawa, mini rasgullas and a hint of rose essence adds richness and distinctive flavor. - What is the approximate calorie content per serving?
One serving has about 389 calories, along with protein, carbs and fats detailed in the nutrition panel. - Is this recipe suitable for vegetarians?
Yes it is a vegetarian dessert (no eggs or meat). - Can I substitute ingredients like nuts or rose essence?
Yes optional garnishes (like nuts or melon seeds) and rose essence can be adjusted to taste, though they add to the traditional flavor profile
If you liked this Hyderabadi Lauki Kheer With Mini Rasgullas Recipe then also check out other recipes like:
1. Grate Lauki Just Before Use
Always grate the bottle gourd (lauki) just before adding it to the milk. This helps prevent the lauki from discolouring and keeps the kheer looking fresh and bright.
2. Use Full-Fat Milk for Richness
Full-fat milk gives the kheer a thicker, creamier texture. Cooking it down gently on a slow flame allows it to reduce without burning or sticking to the pan.
3. Stir Frequently on Slow Flame
When cooking the milk with lauki, sugar, and mawa (khoya), stir occasionally to avoid the milk settling at the bottom and to ensure even cooking.
4. Adjust Sweetness to Taste
The recipe uses 5 tbsp sugar, but you can increase or decrease this depending on how sweet you like your desserts. Remember the rasgullas add sweetness too!
5. Add Nuts & Seeds for Texture
Chopped cashews, pistachios, and melon seeds (charmagaz) not only add richness but also give a contrasting crunch—don’t skip them!
6. Let It Cool Completely Before Adding Rasgullas
Add the mini rasgullas only after the kheer mixture has cooled; this keeps them from breaking apart or becoming too mushy.
7. Chill Before Serving
This dessert tastes best chilled. Refrigerate for at least 2–3 hours before serving so the flavours meld and the kheer thickens slightly.
8. Enhance Aroma with Rose Essence
A few drops of rose essence elevate the fragrance and make the dessert more festive — but be careful not to overdo it, as too much can overpower the delicate lauki flavour.
Nutrient values (Abbrv)per plate
| Energy | 389 Calories |
| Protein | 11.0 g |
| Carbohydrates | 35.3 g |
| Fiber | 1.3 g |
| Fat | 18.8 g |
| Cholesterol | 26 mg |
| Sodium | 33 mg |
Click here to view Calories for Hyderabadi Lauki Kheer with Mini Rasgullas
The Nutrient info is complete
nita jain
Nov. 12, 2016, 11:50 a.m.
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Amena
Dec. 19, 2012, 12:21 p.m.
It is such a different dessert, it was so delicious when served chilled. Just brilliant for my family dinner''s... Thanks for sharing such a different and great recipe...
