Vegan Doodhi Kheer\

BM #77 Week 1 Day 3 -

Here is one more vegan treat for this week. Coincidentally all the vegan sweets I have posted this week are all vegetable based and so are very close to my heart.

Ingredients - 

Bottle Gourd / Doodhi/ Sorakaya, grated 1 cup
Coconut milk 1 cup
Almonds, coarsely crushed 1 Tbsp
Jaggery Powdered 1/4 cup
Olive Oil 1 tsp
Cardamom Powder 1 tsp

Vegan Doodhi Kheer

Method Of Preparation -

In a heated pan, add olive oil and saute the grated bottle gourd. After a few minutes the bottle gourd changes color and feels cooked.

Add in coconut milk , coarsely crushed almonds, powdered jaggery and let the kheer boil for a few minutes.

Sprinkle cardamom and remove from heat.

Garnish with roasted cashews and serve warm.


Preparation Time 20 minutes
Serves 2


  1. Nisha Says:
  2. This is interesting and something new. Thanks Harini and I have bookmarked it. :) :)

  3. Coconut milk as base for kheers are so yum. Most of our traditional payasams use coconut milk. This doodhi kheer must have tasted so yum with all the flavour of coconut..

  4. Jyoti Babel Says:
  5. Lauki is never my choice of veggie.. But, I wouldn't mind this kheer. I have had lauki halwa but this is new

  6. rajani Says:
  7. There are a lot of Indian sweets that are vegan. The coconut milk jaggery combination is almost always vegan. Good pick harini

  8. Priya Suresh Says:
  9. Excellent kheer there, simply am in love with this delicious sweet.

  10. Suma Gandlur Says:
  11. This traditional version of kheer perfectly fits the vegan bill and this doodhi kheer sounds interesting.

  12. Srivalli Says:
  13. Love this kheer..and enjoyed your series!

  14. Pavani Says:
  15. Using coconut milk to make lauki kheer sounds very interesting. Great to serve for festivals.

  16. Mayuri Patel Says:
  17. a yummy looking kheer. I'm sure the coconut milk must have added an interesting flavour to it.

  18. coconut milk must have rendered a great aroma and flavor to the kheer! looks yumm!

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