KADDU JO SHEERO

(Bottle Gourd Pudding)

Recipe Overview

Kaddu jo Sheero is a traditional Sindhi–Bhatia sweet prepared using bottle gourd slowly

cooked in ghee and sugar until it transforms into a rich, soft pudding with a delicate

natural sweetness. Lightly scented with saffron and garnished with poppy seeds,

this comforting dessert is known for its smooth texture and gentle flavour.

Bottle gourd, also known as lauki or doodhi, absorbs flavours beautifully while retaining

moisture, making it ideal for slow-cooked Indian desserts. This sheero is lighter than

many grain- or nut-based sweets and is often enjoyed as a wholesome

homemade delicacy during family meals and festive occasions.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Dessert / Sweet Accompaniment

– Diet: Vegetarian

– Servings: 4

– Preparation Time: 15 minutes

– Cooking Time: 25–30 minutes

– Difficulty Level: Easy

Ingredients

Main Ingredients

– Bottle gourd (small-sized) – 1 no.

– Sugar – ¾ cup

– Ghee – 1 tbsp.

– Saffron – few strands

– Poppy seeds – 5 gms. (for garnish)

Optional Variation

– Milk – ½ cup

Method

Step 1: Prepare the Bottle Gourd

– Peel and grate the bottle gourd finely.

– The grated quantity should measure approximately 1 cup.

Step 2: Cook the Gourd

– Heat ghee in a pan on a medium flame.

– When the ghee melts, add the grated bottle gourd and mix well.

– Cover the pan with a lid and allow the bottle gourd to cook in its own moisture.

– It will naturally release water while cooking.

Step 3: Reduce Moisture

– Cook until the emitted water dries up completely.

– Stir occasionally to prevent sticking.

Step 4: Sweeten the Sheero

– Add sugar and mix thoroughly.

– Continue stirring continuously as the sugar melts, caramelises lightly,

and blends into the gourd.

– The mixture will gradually thicken and develop a glossy texture.

– Add saffron and mix well.

Step 5: Finish & Serve

– Cook until the sheero turns a delicate golden-green colour and reaches

a soft pudding-like consistency.

– Serve piping hot garnished with poppy seeds.

To Serve

Kaddu jo Sheero is traditionally served warm and is often paired with roasted pappad

as part of a sweet-savoury combination during meals.

It can be enjoyed for breakfast, lunch, dinner, or festive gatherings.

Chef’s Tip

– For a richer and creamier variation, add ½ cup milk once the natural water

from the bottle gourd dries up.

– Cook until the milk is fully absorbed before adding sugar and continuing with the recipe.

Nutritional Insight

– Bottle gourd is low in calories, high in water content, and easy to digest,

making this dessert comparatively lighter than many traditional Indian sweets.

– It also contains fibre and essential minerals, while saffron and poppy seeds add

aroma and texture.

Cultural Significance

Kaddu jo Sheero reflects the traditional Sindhi approach of transforming simple vegetables

into comforting festive sweets. Homemade sheeros are often associated with warmth,

hospitality, and family-style dining, especially when served fresh and hot.

Storage & Make-Ahead Tips

– Best enjoyed fresh and warm

– Can be refrigerated for 2–3 days in an airtight container

– Reheat gently before serving

– Avoid overcooking after adding sugar, as the sheero may become sticky or dense

Variations

– Milk Kaddu Sheero: Enriched with milk for creamier texture

– Dry Fruit Sheero: Garnished with almonds, pistachios, or cashews

– Jaggery Version: Replace sugar with jaggery for a deeper flavour

– Cardamom Sheero: Add cardamom powder for enhanced aroma

Did You Know?

Bottle gourd-based desserts are popular across many Indian regional cuisines because

the vegetable naturally absorbs flavours while providing a soft, melt-in-the-mouth

texture without becoming overly heavy.