In Hindi, pumpkin is referred to as kaddu, hence this recipe is for kaddu ki kheer. Despite the fact that many people eat pumpkin during the Navratri fast, we do not. Each family has its own set of traditions. This can be prepared during the vrat or upvas if you eat.
Simple to cook, needs few ingredients, and tastes amazing. This Navratri, offer the goddess this pumpkin kheer, ask for her blessings, and eat it with your family as well.
At the moment, pumpkins are widely available on the market and are of the highest quality and cost. At the supermarket, the attractive mound of tasty pumpkins beckoned to me.In this recipe for kaddu ki kheer, I boiled the pumpkin and then mashed it before using it in the kheer. The use of grated pumpkin would be an alternative method of making the kheer.
This famous Hyderabadi style Kheer can be served warm or chilled as classic Indian sweet and dessert for any occasion.
Ingredients for kaddu ki kheer
- 200 grams or pumpkin (kaddu) chopped
- 2 cups Milk
- 3 tablespoons Sugar or add as per taste
- Cashew nuts
- 3 teaspoons Ghee (clarified butter)
- 1/2 teaspoon Green cardamom seeds powder
- few strands Saffron
- 1 teaspoon Rose water
Instructions for kaddu ki kheer
- Peel and cut the pumpkin into pieces about an inch long. Take such bits in two cups. around 200 grams
- In a pressure cooker, cook these pieces while adding 3 cups of water. After two whistles, turn off the heat. Allow the pressure to naturally decrease.Slice the nuts and powder the green cardamoms as the pumpkin cooks.
- Alternatively, you can boil the pumpkin in an open pan by letting it simmer in water until it becomes soft.
- The cooked pumpkin is then strained, and the water is then discarded. This filtered water can be used to create dals, gravies, soups, or to knead paratha dough.
- Using a fork or masher, mash the cooked pumpkin chunks at this point.
- Chop the cashew nuts into small pieces. A spoonful of ghee or oil should next be added to a deep, thick-bottomed pan. Until golden brown, fry the broken cashew nuts. Take them out of the pan and reserve them for a future use. This step is not necessary. In its place, you can just add finely cut nuts once the kheer has finished cooking.
- Add three cups of milk to the same skillet (use almond milk for vegan version). By heating it, bring it to a boil. Just allow it to get warm for almond milk. Don’t let it come to a boil.
- Once the milk has reached a rolling boil, reduce the heat to a simmer and stir it occasionally, inserting the ladle all the way into the pan to touch the bottom. This prevents the milk from browning at the bottom. The milk should be heated in this manner for 5 minutes. As it cooks, keep wiping the base and sides. Keep the heat low enough so that it can boil without overflowing.
- Add the cooked, mashed pumpkin puree five minutes later. Mix well. Ideally, mash any pumpkin lumps. Then, bring to a boil.
- Add 3 to 4 tablespoons of sugar after that. Stirring once more will help the sugar melt and blend in. This will take between one and two minutes.
- If not already done, grate the nutmeg and powder the cardamom as the sugar dissolves. Slice the almonds and pistachios. Have these prepared.
- Add half the amount of cut nuts, 12 teaspoon of cardamom powder (choti elaichi powder), and 12 teaspoon of nutmeg (jaiphal powder), stir, and turn off the fire.
- You can also add 1/4 to 1/2 teaspoon of cinnamon (dalchini powder) if you’d like. Mix thoroughly after adding.
To the goddess or to share with your family, offer the kaddu ki kheer or pumpkin kheer that has been garnished with the leftover sliced nuts.
- Use ripe kaddu for making its kheer.
- Add 2 tablespoons of condensed milk to get a creamy texture.
- Add sugar according to your taste to make it more or less sweet.
Also read: Fruit Chaat Recipe
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