Zucchini Kheer – Indian Zucchini Pudding

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Last Updated on December 14, 2020 by Chef Mireille

Zucchini Kheer – Indian Zucchini Pudding – A western influenced flavor of a traditional Indian pudding. This chilled dessert is perfect for summer!


Zucchini Kheer - Indian Zucchini Pudding

Although tomorrow I am presenting a more traditional payasam/kheer, today you are getting another flavor that’s not a traditional one.

Lauki, also known as long squash or bottle gourd in English, is a vegetable sold as Asian and Indian supermarkets. Although a bit firmer and cannot be eaten raw like zucchini, it has a taste very similar to zucchini. Just like zucchini, bottle gourd is used in both savory and sweet recipes. Without time to go to the Indian supermarket, I used the more readily available zucchini in this kheer variety.

Being unable to find an ingredient should NEVER be a reason to not try an interesting new recipe. There’s almost always a substitute that will yield you similar results.

While I usually prefer the thicker southern Indian style payasam, this one while not a traditional flavor is a more traditional consistency for northern Indian type kheer.

If you’d like to add a new vegetable to your diet and have an Indian or Asian market near you, here are some other savory recipes that utilize lauki you might want to try.

Bottle Gourd/ Lauki Recipes

Bengali Lauki Wadi Curry

Paneer Bottle Gourd Parathas

You can customize the garnish and flavorings as you desired with any combination of the following in addition or instead of the ones I used.

Garnish Options

  • Almonds
  • Cashews (fried in ghee)
  • Golden Raisins
  • Saffron
  • Ground Ginger
  • Ground Cardamom

If you prefer a thinner, lighter pudding – this is definitely the kheer for you!

Kheer LR 3

The perfect summer treat!

Kheer LR 4

Zucchini Kheer - Indian Zucchini Pudding
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Zucchini Kheer – Indian Zucchini Pudding

A chilled Indian pudding - perfect for summer!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 4


  • 2 cups milk
  • 1 ½ cups grated zucchini
  • ¼ cup grated khoya
  • 1/3 cup sugar
  • 1 teaspoon rose water
  • chopped pistacchios garnish
  • preserved rose garnish


  • Bring milk and 1 cup water to a boil.
  • Add zucchini and cook on a high simmer for 5 minutes.
  • Add khoya, sugar and rose water. Simmer for another 10 minutes.
  • To serve, garnish with chopped pistacchios and preserved rose.
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Reader Interactions


  1. Using Zucchini for Bottlegourd is indeed a fantastic substitute. I have eaten zucchini only in cakes,, never as such or in any other dish. This is surely a great way to include in the dish. The pudding looks so creamy and yummy!

  2. We get zucchini rarely but bottle gourd is available all time. Using zucchini instead of bottle gourd is a wonderful idea Mir. The kheer looks so creamy and rich and I am sure it tastes divine..

  3. Kheer with that nuts’ garnish looks so inviting. Zucchini is a great substitute for lauki and ridge gourd in Indian recipes and I bet this kheer tasted amazing.

  4. I liked the use of rose water in payasam. Replacing zucchini with bottle gourd is another wonderful idea, though I would prefer bottle gourd as it is easily available here in India

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