Saturday, January 14, 2012


Bottlegourd/ Calabash / Sorakayi / Loki3 cups
Milk 1.5 ltrs
Dry coconut powder 1 tbsp
Almonds10 (soak and peel the skin)
Chironji 1 tbsp
Cardamon powder1 tsp
Sugar1 - 1½  cups
Ghee2 tbsp
Kis mis2 tbsp

  • Peel bottle gourd and cut horizontally. Remove the soft part along with seed. Now grate with help of grater and squeeze the water.
  • Grind almonds, chironji, dry coconut powder and into fine paste (add water to make a paste).
  • Heat ghee and fry Kaju and kismis. Pull out from ghee and keep aside.
  • In same ghee fry grated bottle gourd till the raw smell leaves.
  • Meanwhile, bring milk to boil and continues boiling for another 5 minutes.
  • Now add bottle gourd as prepared above. Stir and boil on medium flame 5-8 minutes.
  • Add sugar, cardamon  powder and above dry fruits paste. Stir, and continue boiling for another 5 minutes or boil till to your desired consistency.
  • Garnish with cashews and Kismis.
  • Serve hot or warm.

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