Summer Kheers: Mango Magic Meets Cooling Lauki Comfort

• Bilkul Online | Sunday Special 
• By Surayya Jalil

When the heat turns relentless, these chilled kheers step in like a sweet breeze—one bursting with juicy mango, the other quietly soothing with bottle gourd.
Light, creamy, and refreshingly indulgent, they’re your perfect escape in a bowl. 🍨🌿

🥭 Mango Kheer (Aam Kheer)

Think of this as rice pudding that took a tropical vacation.

Ingredients:

• ½ cup basmati rice (soaked 30 min)
• 1 liter milk
• ½ cup sugar (adjust to taste)
• 1 cup ripe mango pulp (Alphonso works beautifully)
• 4–5 cardamom pods (crushed)
• Chopped nuts (almonds, pistachios)

Steps:

1. Cook rice in milk on low heat, stirring occasionally till soft and creamy.
2. Add sugar and cardamom, simmer a few more minutes.
3. Let it cool completely. (Important! Hot milk + mango = curdling chaos.)
4. Fold in fresh mango pulp gently.
5. Chill in the fridge and garnish with nuts before serving.

Vibe tip: Serve it cold. This one is basically sunshine in a bowl.

🌿 Lauki Kheer (Bottle Gourd Kheer)

Sounds humble, tastes like something your grandmother quietly perfected over decades.

Ingredients:

• 1 cup grated lauki (bottle gourd), peeled & deseeded
• 1 liter milk
• ½ cup sugar
• 4–5 cardamom pods
• 8–10 cashews, chopped
• 1 tbsp ghee

Steps:

1. Squeeze excess water from grated lauki.
2. Heat ghee, lightly sauté lauki for 5–7 minutes to remove raw smell.
3. Add milk and cook till it thickens and lauki softens.
4. Stir in sugar and cardamom, simmer a bit more.
5. Chill and top with cashews.

Vibe tip: Surprisingly light and cooling, like a quiet breeze through a kitchen window.

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