Pumpkin Kheer??
Yes ! This is how my folks reacted after they were busy enjoying Pumpkin Kheer. I can bet unless you tell people no one would know that it’s Pumpkin kheer.
In Uttar Pradesh we fondly eat Lauki Kheer. So one of the days when a group of friends were discussing about Lauki Halwa, I got tempted to make Lauki Kheer. But then lockdown does bring us such constraints and I had just a small piece of yellow pumpkin. Well! this was enough for me to attempt Pumpkin Kheer. I was sure that it would taste good, but it tasted better than good.
I would say, very close to Rabri. Since I had little and I made sure to use less milk and that too I evaporated , hence leading to quite thick Kheer . I did use some condensed milk but then not too much and offcourse didn’t add any more sugar. Now the thing is pumpkin itself is sweet in taste so I feel it doesn’t require too much of sugar any ways. Also milk does give its own sweetness so overall it saves you from adding too much of sugar into this recipe.
Pumpkin Kheer
Ingredients
- 1/2 cup Grated Pumpkin
- 2 cups Milk
- 2 tbsp Condensed Milk
- 1/2 tsp Cardamom Powder
- 1/4 tsp Saffron
- 10 Raisins
- 4 Almonds Sliced
- 1 tbsp Ghee
Instructions
In a wok heat ghee and add pumpkin and saute for 5 mins till they look done.
Add milk and keep mixing as it boils and reduces and then add condensed milk.
Take a tbsp of hot milk and add saffron and then mix this in the wok with the boiling kheer.
Once the milk has reduced add cardamon powder and pour it in a serving dish.
Garnish with nuts and raisins and refrigerate it. Serve it chilled.