By Yash Lakhan
April 4, 2024
Kheer is often associated with rice or seviyan featuring pumpkin as its star ingredient. It is a wholesome dessert that can be enjoyed warm or cold, depending on your preference. So, here is a quick recipe for you to try:
500 grams pumpkin, peeled and diced 1 litre full-fat milk 1 cup sugar (adjust according to taste) 1/2 teaspoon cardamom powder A handful of chopped nuts (almonds, cashews, and pistachios) 1 tablespoon ghee Saffron strands (optional, for garnish)
In a heavy-bottomed pan, heat the ghee. Incorporate the diced pumpkin chunks and cook for several minutes, allowing them to gradually soften.
Stirring from time to time to keep the milk from adhering to the pan's bottom, pour in the milk and simmer over low heat.
Add the milk and cook, stirring regularly, until the pumpkin is very mushy, and the amount drops to approximately half. That could take thirty to forty minutes.
Stir the kheer well after adding the sugar and cardamom powder. When the sugar has completely dissolved, simmer for a further five to ten minutes.
The kheer should cool to room temperature when the heat is turned off. Enjoy the kheer for many hours once it has cooled down.
Before serving, garnish with chopped nuts and saffron strands.