Gheeye ki kheer is one of the famous delicacies of North India and is eaten during fastings, as it does not contain any grain. I remember eating this dessert for the first time, at my cousin’s place in Delhi. His wife is an expert cook and had served us this yummy dish after dinner, even after spending a hectic day at office. I will never forget this kind and loving gesture of hers.
While doing a grain free diet and especially following B.E.D principles, there are very few Indian desserts that we are left with. Kheer or Payes is a very important dish for Bengalis as it is made for every special occasion. So, I had to come up with an alternative. So here it is……a B.E.D. compliant, grain free Indian dessert.
Bottle gourd / Gheeya / Lauki – 1 medium (peeled, core removed and grated) it yields approximately 2-3 cups of grated stuff
Water – 1 tbsp
Ghee – 1 tbsp
Bay leaf – 1
Nut milk – 500 ml (made with 1 cup of almonds and 8-10 cashewnuts)
Cardamom powder – 1/2 tsp
Saffron – 3-4 strands (soaked in 1 tbsp of warm water)
Granular Xylitol (Birch Xylitol) – 4-5 tsp or as desired (alternatively stevia as per taste)
Chopped almonds and pistachios for garnishing
- Place grated bottle gourd, 2 tsp Xylitol and 1 tbsp water in a pressure cooker and cook till the first pressure release. Cool and keep aside.
- Heat ghee in a saucepan, add the bay leaf and add cooked bottle gourd along with its water.
- Stir continuously till the water evaporates completely and ghee is released from sides.
- Add the nut milk and stir continuously, scraping the bottom of the saucepan, so that the milk does not get burnt.
- As the milk thickens to the desired consistency, add the saffron and remaining xylitol, and adjust sweetness.
- Add the cardamom powder, stir and remove from heat.
- Serve warm or cold as desired, garnished with chopped almonds and pistachios.
This recipe can serve 3-4 people depending upon the serving size. It is advisable to serve small portions as it is very rich and contains xylitol too, which should not be consumed in high amounts at a time. I have recently come to know that people with Candida issues should limit their xylitol consumption to 1/2 to 1 tsp per day, if at all they want to, as it may lead to severe herxing due to too much detox. You can also try using Lakanto, if you get hold of it. I have heard it is very good in baked products, hence assume it would be good in cooked Indian sweets too. I do not like stevia in cooked dishes. It tastes disgusting, but my kiddo doesn’t mind much.