On the auspicious day of Shri Krishna Janmashtami – the creativity of NAIVEDHYA is an effort of serving the traditional gourd and fruit Kheer with goodness of dry fruits and delicate Lychees served chilled as a pop up in the roundels of the fruit itself – thus making a twist in the style of Satvik aahar of Phaldhari Kheer


1. 300 g Lychees (roughly chopped)
2. 250 gm grated bottle gourd
3. 1 ltr Milk
4. 2 cup Sugar — to taste
5. 3 tbsp Mawa (khoya) (grated)
6. 1/2 cup double dairy cream ( milk only ) – whipped and sweetened with castor sugar to taste
7. 1/2 tsp Green Cardamom Powder
8. 12 Almonds (blanched and slivered)
9. 12 Pistachios (blanched and slivered)
10. 2 tbsp sauted GAUND in desi ghee
11. A few drops Rose water


1. In a thick-bottomed pan, take the milk and bring it to a boil stirring all the while so that cream doesn’t form on the top
2. Add the grated lauki and reduce to a thick creamy consistency
3. Add khoya, sugar and chopped lychees and stir for two minutes.– Allow to cool
4. Add green cardamom powder and rose water and fold in the sweetened whipped dairy cream mix well into the entire mix of the prepared dessert and refrigerate .

To Assemble:

Take selected big pieces of whole lychees and slit half, dividing into two . Stuff each hollow of lychee halves with the chilled creamy lychee kheer Allow it to cool and serve garnished with almonds and pistachios and gaund

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

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