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How to Make Surakkai Payasam at Home | Bottle Gourd Kheer Recipe

How to Make Surakkai Payasam at Home | Bottle Gourd Kheer Recipe

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Total Time 25 minutes
Servings: 5
Course: Dessert, sweet
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Surakkai/Bottle Gourd(one)(grated) - 3 cups/300 gm

    Boiled milk - 4 cups/1 litre

    Ghee - 3 tbsp

    Condensed milk - 1 1/4 cup(approx)/300 gm

    Cardamom powder - 2 tsp

    Soaked cashews to grind - 10-13

    Pinch of salt

    Some crushed pistachios for garnish

    Some Chopped Cashews - 1/4 cup

Method
 

  1. Peel Surakkai chop remove seeds & grate.
    2.Squeeze excess water from surakkai & keep ready.
    3.Soak cashews for 5 min.
    4.Heat a pan with ghee add chopped cashews Let it become golden remove & keep.
    5.To the same hot ghee add grated surakkai stir in till nicely aromatic.
    6.Add in the boiled milkman well let surakkai cook.
    7.Leave it to cook for 4-5 min.
    8.Grind cashews toasted paste not so fine add to the payasam mix & let it boil for 2-3 minutes.
    9.Then add condensed milk mix & let it boil for 2 minutes.
    10.Finally add cardamom powder then roasted cashews & switch off.
    11.You can add some crushed pistachios & serve.
    How to Make Surakkai Payasam at Home | Bottle Gourd Kheer Recipe

Notes

  • Always squeeze excess water from the bottle gourd to avoid a watery consistency.
  • Use full-fat milk for a richer and creamier taste.
  • Do not overcook after adding condensed milk to prevent curdling.
  • Adjust sweetness based on your preference.
  • You can chill the payasam for a refreshing dessert in summer.