Pumpkin Kheer | Kaddu Ki Kheer with step-by-step pictures and recipe will guide you to make this delicious kheer at home. Pumpkin Kheer is one of the sweetest delicacies that can be relished during Navratri or any other fasting or Vrat.
This Pumpkin Kheer tastes better than any other kheer that I have prepared recently. Some of you may be surprised with the very thought of Pumpkin Kheer, let me tell you guys that its tastes absolute divine, especially when relished chilled and loaded with dry fruits.
I try different pumpkin recipes, and since it’s October and pumpkin are in abundance, the first thought I had was to prepare this Kheer. Also since Navratri is going on I prepare a lot of sweet dishes at home. Surprisingly pumpkin kheer was a super-hit at my place and it’s so easy to prepare as well.
Since many people are fasting in this Navratri festival, including me, let me share a few Vrat Kheer recipes
Sabudana Kheer
Paneer Kheer
Kesar Basundi
Makhana Kheer
Pumpkin Kheer
Ingredients
- 1 small size pumpkin
- 1- liter full-fat milk
- 2-3 cardamom pods
- 1 cup of sugar
- 1 tsp ghee
- a handful of almond and Pistachios flakes
- a handful of dry rose petals
Instructions
- Firstly, peel the skin of the pumpkin and scoop out all the seeds from inside.
- Now grate pumpkin using a grater and keep it aside.
- Heat ghee in a pan and add grated pumpkin it.
- Now cook pumpkin in the ghee for a minute till it becomes slight in color.
- Add full-fat milk in the same pan and bring it to a boil. Stir continuously at regular intervals do that milk doesn't stick at the bottom.
- Add sugar to the boiling milk pumpkin, mix it well and stir.
- Open cardamom pods and crush them finely.
- Add cardamom powder in the kheer.
- Boil the kheer further for another 2 minutes on a medium flame.
- Lastly switch off the flame once the pumpkin becomes really soft and milk thickens.
Nutrition
Step-by-Step Recipe of Pumpkin Kheer
1. Firstly, peel the skin of the pumpkin and scoop out all the seeds from inside.
2. Now grate the pumpkin using a grater and keep it aside.
3. Heat ghee in a pan and add grated pumpkin in it.
4. Now cook pumpkin in the ghee for a minute till it becomes slight in color.
5. Add full-fat milk to the same pan and bring it to a boil. Stir continuously at regular intervals so that milk doesn’t stick at the bottom.
6. Add sugar to the boiling milk pumpkin, mix it well and stir.
7. Open cardamom pods and crush them finely.
8. Add cardamom powder to the kheer.
9. Boil the kheer further for another 2 minutes on a medium flame.
10. Lastly switch off the flame once the pumpkin becomes really soft and milk thickens.
Recipe Notes for Pumpkin Kheer
- Use full-fat milk for creamy and thick kheer.
- Cooking pumpkin in ghee is important as it will evaporate the water content from the pumpkin and the kheer will become thick.
- Always add cardamom powder towards the end else all the flavors will be evaporated.
- Finally, once the kheer cools down, garnish with almond, pistachios flakes, and dry rose petals.
- Serve the kheer chilled as it tastes best when cold.
Finally, do check out other Pumpkin Recipes
Pumpkin Ki Sabzi
Vegan Pumpkin and Chickpea curry
Roasted Pumpkin Hummus
Roasted Pumpkin Soup
