Kaddu Ki Kheer (Pumpkin Kheer): A Sweet Delight with a Twist

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 a classic Indian sweet and dessert for any occasion.

Health benefits for Kaddu ki Kheer

1. Rich in Nutrients: Pumpkin is a rich source of vitamins A, C, and E, as well as potassium, magnesium, and iron. These nutrients help support healthy immune function, eye health, and skin health.
2. High in Fiber: Pumpkin is also high in fiber, which can help promote healthy digestion, lower cholesterol levels, and reduce the risk of heart disease.
3. Low in Calories: Pumpkin is low in calories, making it a great option for those looking to manage their weight. Additionally, the use of low-fat milk in Kheer can further reduce calorie intake.
4. May Help Regulate Blood Sugar: The fiber and potassium content in pumpkin can help regulate blood sugar levels and reduce the risk of developing type 2 diabetes.
5. May Improve Mood: Pumpkin contains the amino acid tryptophan, which the body uses to make serotonin, a neurotransmitter that can help regulate mood and promote feelings of happiness and well-being.

Ingredients for Kaddu ki kheer

• 200 grams of 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

1. Peel and cut the pumpkin into pieces about an inch long. Take such bits in two cups. around 200 grams
2. 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.
3. Alternatively, you can boil the pumpkin in an open pan by letting it simmer in water until it becomes soft.
4. 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.
5. Using a fork or masher, mash the cooked pumpkin chunks at this point.
6. 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 future use. This step is not necessary. In its place, you can just add finely cut nuts once the kheer has finished cooking.
7. Add three cups of milk to the same skillet (use almond milk for the 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.
8. 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.
9. Add the cooked, mashed pumpkin puree five minutes later. Mix well. Ideally, mash any pumpkin lumps. Then, bring it to a boil.
10. 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.
11. If not already done, grate the nutmeg and powder the cardamom as the sugar dissolves. Slice the almonds and pistachios. Have these prepared?
12. Add half the amount of cut nuts, 12 teaspoons of cardamom powder (choti elaichi powder), and 1/2 teaspoon of nutmeg (jaiphal powder), stir, and turn off the fire.
13. 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.

Serving suggestion 

1. Garnish with chopped nuts: Top the kheer with chopped nuts such as almonds, cashews, or pistachios for extra texture and flavor.
2. Serve chilled: Chill the kheer in the refrigerator for a few hours before serving. It tastes delicious when served cold on a hot summer day.
3. Serve with puri: Kaddu ki kheer can be served with crispy puri for a traditional Indian dessert experience.
4. Add saffron: Add a few strands of saffron to the kheer while cooking for a beautiful golden color and a delicate aroma.
5. Sprinkle cardamom powder: Sprinkle some ground cardamom powder on top of the kheer for a warm and aromatic flavor.
6. Decorate with rose petals: Add some rose petals on top of kaddu ki kheer for a beautiful and fragrant presentation.

Notes

• Use a small or medium-sized pumpkin that is firm and has a deep orange color. Avoid using a pumpkin that is too ripe or has soft spots.
• Cut the pumpkin into small pieces to ensure that it cooks evenly and gets tender quickly.
•  Use full-fat milk to make the kheer as it adds richness and creaminess to the dessert.
• Stir the kheer frequently to prevent it from sticking to the bottom of the pan and to ensure that it cooks evenly.
• Adjust the sweetness of the kheer according to your taste. You can add more or less sugar depending on your preference.
• Add flavorings such as cardamom powder, saffron, or rose water to enhance the taste and aroma of the kheer.

FAQs

Q: Is kaddu ki kheer easy to make?

A: Yes, Kaddu Kheer is relatively easy to make. The key is to cook the pumpkin until it’s soft and tender, and then blend it with milk to make a creamy mixture. From there, you just need to add sugar and cardamom powder to taste, and cook the mixture until it thickens to a custard-like consistency.

Q: Can I use canned pumpkin for kaddu ki Kheer?

A: Yes, you can use canned pumpkin for Kaddu Kheer if fresh pumpkin is not available. Just make sure to drain any excess liquid from the canned pumpkin before using it in the recipe.

Q: Can I make Kaddu Kheer vegan or dairy-free?

A: Yes, you can make kaddu ki kheer vegan or dairy-free by using plant-based milk, such as almond milk or coconut milk, instead of cow’s milk. You can also use a vegan sweetener, such as agave nectar or maple syrup, instead of sugar.

Q: How long does kaddu ki kheer last in the refrigerator?

A: Kaddu Kheer can last in the refrigerator for up to 3-4 days if stored in an airtight container.

Nutrition

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