Pumpkin Kheer (Kaddu ki Kheer)
Ingredients (4)
- pumpkin220 g
- whole milk720 ml
- (For a vegan version, use unsweetened almond milk or coconut milk.)
- sugar45 g
Method
- 1
Almonds - 5, thinly sliced
- 2
Pistachios - 5, thinly sliced
- 3
Cashew nuts - 5, roughly chopped (optional)
- 4
Ghee - 1 tsp (optional)
- 5
Ground cardamom - ½ tsp
- 6
Freshly grated nutmeg - ½ tsp
- 7
Ground cinnamon - ¼–½ tsp (optional)
- 8
Water - 750 ml
- 9
Peel the pumpkin and remove the seeds and fibrous centre.
- 10
Cut into 2.5 cm (1-inch) cubes.
- 11
Place the pumpkin in a pressure cooker with 750 ml water.
- 12
Pressure cook for 2 whistles.
- 13
Allow the pressure to release naturally.
- 14
Drain the pumpkin and discard the cooking water.
- 15
Mash the pumpkin using a potato masher or fork until smooth.
- 16
Alternative Method
- 17
Simmer the pumpkin in a saucepan of water for 15–20 minutes until tender, then drain and mash.
- 18
Heat the ghee in a heavy-bottomed saucepan.
- 19
Fry the chopped cashews until lightly golden.
- 20
Remove and set aside.
- 21
(This step is optional. The nuts can also be added directly without frying.)
- 22
Pour the milk into the same saucepan.
- 23
Bring to a gentle boil over medium heat.
- 24
Reduce the heat and simmer for 5 minutes, stirring frequently to prevent the milk from sticking to the base.
- 25
Add the mashed pumpkin.
- 26
Stir well until fully combined.
- 27
Simmer for 5 minutes, stirring occasionally.
- 28
Add the sugar and stir until completely dissolved.
- 29
Add:
- 30
Ground cardamom
- 31
Grated nutmeg
- 32
Ground cinnamon (if using)
- 33
Half of the almonds
- 34
Half of the pistachios
- 35
Fried cashews
- 36
Simmer gently for another 2–3 minutes.
- 37
Remove from the heat.
- 38
Sprinkle the remaining:
- 39
Almonds
- 40
Pistachios
- 41
Serve warm or chilled.
- 42
Serve warm during winter.
- 43
Chill for several hours for a refreshing summer dessert.
- 44
Garnish with edible rose petals or saffron strands for festive occasions.
Notes & variations
Red pumpkin gives the sweetest and richest flavour. Jaggery can be used instead of sugar, but allow the milk to cool slightly before adding it to prevent curdling. Coconut milk produces a rich vegan version with a subtle tropical flavour. For a thicker kheer, simmer the milk for an additional 10 minutes before adding the pumpkin. A few strands of saffron soaked in warm milk can be added for a festive touch. Raisins fried in ghee make an excellent additional garnish.
Nutrition
estimated| Per | 1 serving | 6 servings |
|---|---|---|
| Calories | 113 kcal | 678 kcal |
| Carbs | 16.3 g | 97.8 g |
| Protein | 4.3 g | 25.8 g |
| Fat | 4.1 g | 24.6 g |
| Fibre | 0.2 g | 1.2 g |