Sweets · Mitharaan
Kaddu jo Sheero
Bottle gourd pudding
A mitho (sweet) pudding (sheero) of grated bottle gourd (kaddu) cooked in ghee until its water dries up, then with sugar until the sugar caramelises and the mixture thickens to a golden light green. It is garnished with poppy seeds and served piping hot, with roasted pappad, as a sweet with any meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Peel and grate the bottle gourd; you should end up with approximately 1 cup.
In a pan over a medium flame, heat the ghee. As it starts to melt, add the grated gourd, mix well and cover the pan with a lid. The gourd will begin to release water.
Keep cooking on a medium flame until the released water dries up. Add the sugar and stir well.
Stir continuously until the sugar caramelises and blends into the gourd; the sheero will also thicken. Add the saffron.
When the sheero has turned golden light green in colour, it is ready.
Serve piping hot, garnished with poppy seeds.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip — milk variation: add ½ cup milk to the gourd once its water has dried up, keep cooking until the milk is absorbed, then add the sugar and carry on with the procedure from step 4.
Serve with
Served with roasted pappad as a sweet with any of the meals.
Recipes mentioned here
Nutrition
EstimatedPer serving
270 kcal
- Protein
- 1 g
- Carbohydrate
- 55 g
- Fat
- 6 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
800 kcal
- Protein
- 4 g
- Carbohydrate
- 166 g
- Fat
- 17 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Cook on a medium flame, with the lid on while the gourd releases its water. Add the sugar only once that water has dried up. It is ready when it is thick and golden light green.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos