Pumpkin Kheer

Pumpkin Kheer

I am pleased to host my friend Zephyr aka Thangamani on my blog, where she shares one of her recipes which she has collected from the various places she has lived in. She told me that she had learnt this one from her house-maids in Jabalpur. It is a simple cooker-dish and can be made with just a few ingredients.

She blogs at Cybernag, where she writes on social issues, family, humour and spirituality. 

Pumpkin Kheer Recipe by Zephyr

Kheer can be made with a variety of ingredients including fruits and vegetables. I have eaten some awesome kheer made with potato, khajur and even green peas! I tasted this kheer for the first time when my maid in Jabalpur whipped it up one day. It was such a healthy and tasty dish that I make it whenever I have a bit of pumpkin left over. The ingredients are also easy to find in our kitchen. In fact, it needs just a few of them.

This might not qualify for vrats or fasting as it has rice, but will make a super dessert when chilled and served. To make it even more festive, add a scoop of ice cream. You can make it with sugar or jaggery. I prefer jaggery. It has a bite too, which makes for interesting texture. Since pumpkin is naturally sweet, we need to add very little sweetening agent.

Ingredients for Pumpkin Kheer

Ingredients for Pumpkin Kheer

Ingredients:

Grated pumpkin     1 cup

Milk                          2 cups

Rice                          ¼ cup

Jaggery/sugar          ¼ – ½ cup (depending upon the sweetness needed)

Ghee                        1 tbsp

Cashew                    A few, broken into half

Raisins                     10-15

Cardamom powder   ¼ tsp

Water                         ½ cup

Method:

  1. Soak rice for half an hour.
  2. In a cooker heat the ghee and fry the cashew nuts. Keep aside for garnish.
  3. In the same pan add the grated pumpkin and lightly saute it. No need to brown it.
  4. Once it wilts a little, add rice and ½ cup water. Cook for 2 whistles.
  5. Once the pressure goes down, add the milk and cook on low heat till it thickens and turns creamy.
  6. Switch off the heat. Add jaggery or sugar and let it melt in the heat of the kheer. Add cardamom powder at this stage. When it has cooled down, serve garnished with cashews and raisins, and a scoop of ice cream if you like!
Pumpkin Kheer

Pumpkin Kheer

Tip: Use the deep orange variety of pumpkin for this recipe as it is naturally sweet and has a good color too.

 

5 replies
  1. KP
    KP says:

    There is a proverb in Tamil that in the hands of capable, even a blade of grass is a weapon. With a lowly pumpkin and with very ingredients, Thangamani has churned out what seems from the picture a delectable dessert!

    Reply
  2. Zephyr
    Zephyr says:

    This is one of my famous lazy dishes, Suman and Sunita 🙂 You can bet on it that there will be more of such recipes. Thanks for giving me space to share my recipe, Suman.

    Reply

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