Prepared by : Tanya Srivastava






| Ingredients | Energy | Net Carbs | Protein | Fat |
|---|---|---|---|---|
Jaggery Powder - 2 ( 2.0 tsp 16.0 g) |
60 kcal | 14 g | 0 g | 0 g |
2% Fat Milk - 0.5 ( 0.5 cup 122.0 g) |
61 kcal | 5.5 g | 4 g | 2.5 g |
Almonds - 2 ( 2.0 almond 2.4 g) |
14 kcal | 0 g | 0 g | 2 g |
Gourd White-flowered (calabash) - 1 ( 100.0 g 100.0 g) |
14 kcal | 3 g | 1 g | 0 g |
| Ingredients | |||
|---|---|---|---|
Jaggery Powder - 2 ( 2.0 tsp 16.0 g) |
|||
| Energy | 60 kcal | Net Carbs | 14 g |
| Protein | 0 g | Fat | 0 g |
2% Fat Milk - 0.5 ( 0.5 cup 122.0 g) |
|||
| Energy | 61 kcal | Net Carbs | 5.5 g |
| Protein | 4 g | Fat | 2.5 g |
Almonds - 2 ( 2.0 almond 2.4 g) |
|||
| Energy | 14 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 2 g |
Gourd White-flowered (calabash) - 1 ( 100.0 g 100.0 g) |
|||
| Energy | 14 kcal | Net Carbs | 3 g |
| Protein | 1 g | Fat | 0 g |
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1. **Prepare the Gourd:** Peel the white-flowered gourd and remove the seeds. Grate the gourd finely. This should yield approximately 1/2 cup of grated gourd.
2. **Cook the Gourd:** In a small saucepan, heat a teaspoon of oil over medium heat. Add the grated gourd and sauté for 5-7 minutes, stirring frequently, until it softens and loses some of its moisture.
3. **Add Milk and Jaggery:** Pour the 1/2 cup of 2% fat milk into the saucepan with the cooked gourd. Add 2 teaspoons of jaggery powder.
4. **Simmer and Thicken:** Bring the mixture to a gentle simmer over low heat. Stir frequently to prevent sticking. Continue to simmer for 15-20 minutes, or until the kheer thickens slightly and the milk reduces. The consistency should be creamy.
5. **Add Almonds:** Roughly chop the 2 almonds. Add the chopped almonds to the kheer during the last 5 minutes of simmering.
6. **Serve:** Remove the kheer from the heat. Allow it to cool slightly before serving. The kheer can be served warm or chilled.
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