Pumpkin Pudding is here everyone!! Wondering what it is really?
Yeah for first timers it can be a little intriguing , infact for pumpkin haters I can only imagine the expressions. But let me tell you that if I will make you eat this without letting you know about the ingredients, you won’t be able to even come closer to pumpkin.
Plus it’s so yum that you may want to try some more. The recipe is super easy , I mean why else would I try it otherwise. If you have been following this blog then you either look for easy recipes or healthy ones. Don’t worry we have both and this one is one such easy, tasty and healthy recipe.
I replaced white sugar with non refined and you can use coconut sugar too. The taste would still remain good. The trick is in the cardamom and I feel that remains the core flavor here. I however feel a lot more can be done with this recipe but for now we will let you try this one become we impose more experiments on you.
Give it a try before you think more. If you haven’t tried Pumpkin Kheer yet…you must here.
For more pumpkin recipes , here are some.
Pumpkin Pudding
Ingredients
- 1 cup Grated Pumpkin
- 2 cup Milk or Almond Milk
- 5 tbsp Unrefined Sugar
- 1 tsp Cardamom Powder
- 10 Chopped Almonds
- 6 strands Kesar (optional)
- 10 Pistachios
- 1 tbsp Ghee
Instructions
Heat 1 tbsp ghee and saute pumpkin in a wok for 5 mins on slow flame.
Now add milk and let it cook till it thickens and reduces.
Add chopped almonds and mix kesar in 1 tbsp warm milk and then add into the wok.
Now add the cardamom powder and let this cool down.
Once cooled add in mixer grinder and make a thick puree.
Pour them into shot glasses and add chopped pistachios and keep it in refrigerator of chilling.
Serve chilled after an hour.