Comments on: Bottle Gourd Pudding/ Lauki Kheer/ Gardudde Paays

By: Madhuram

Madhuram — Tue, 22 Sep 2009 16:43:24 +0000

I too have heard about bottle gourd payasam and halwa but have not tried it. BG is not used in my place to quite often. Somehow we don’t like the smell. Last year I came across Valli’s kurma recipe using sorakai and we all loved it so much and is a regular now. You should try it too.
http://cooking4allseasons.blogspot.com/2008/07/chettinadu-sorakkai-kurma-bottle-gourd.html

I’m definitely trying this payasam recipe very soon.

By: redchillies

redchillies — Sat, 19 Sep 2009 03:16:56 +0000

Thank you all very much for the warm comments. Adding chana daal not only adds thickness, but also some bite to the kheer.

By: nags

nags — Thu, 17 Sep 2009 09:15:23 +0000

with lauki, that pretty little dessert up there? really?

well.. i’ll eat it if you don’t tell me it has lauki in it

By: Raaga

Raaga — Thu, 17 Sep 2009 09:09:34 +0000

Thanks for letting me know I can sub the sago with rava… shall try sometime soon.

By: Soma

Soma — Wed, 16 Sep 2009 22:13:27 +0000

Can you believe it started raining again today? i am not complaining;-)

I have had dudhi kheer, but just grated dudhi boiled with milk & cardamom nuts etc. This is a very different version, really curious to find out how it will taste!