Kaddu ki kheer with jaggery is an easy-to-cook, delectable dessert, made using red pumpkin, milk, ghee, jaggery, saffron, cashews, and raisins. It can be enjoyed by people of all age groups. If you want an easy not so elaborate dessert. You can try this.
Kaddu ki kheer means pumpkin kheer or Indian version of pumpkin pudding. Kheer/payasam is an Indian traditional dessert usually made on special occasions and festivals. It is the Indian version of pudding and has many lip-smacking variations. Pumpkin kheer is one among those.
Pumpkin or kaddu (Hindi) or parangikai (Tamil) has incredible health benefits. Rich in vitamins, minerals, antioxidants, and weightloss friendly food. Pumpkin is generally sweet. So making this recipe required less sweetener compared to other kheer recipes.
Kaddu Ki Kheer with Jaggery
This Kaddu ki kheer I am sharing is simple, flavorful yet delicious. I have used red pumpkin, milk, jaggery, ghee, saffron, cashews, and raisins here. And cardamom and nutmeg are used for flavor. I love adding jaggery as a sweetener in my desserts than sugar. I always have a packet of organic jaggery powder handy in my kitchen. If your jaggery contains impurities. Then you need to make the jaggery syrup. To prepare this syrup heat the jaggery with a little amount of water. Then strain and mix that at the end of the cooking process. As jaggery may curdle the milk. However, there are two methods of making this kheer. One is using grated pumpkin and another one is using cooked and mashed pumpkin. I have used grated pumpkin to make this.
For the second method, you need the same quantity of cooked, mashed pumpkin. Just cook the pumpkin with water or steam it until cooked. Then mash and cook with boiled milk until desired consistency. Finally add the sweetener, flavoring ingredients, and any chopped nuts of your choice. Then serve. No addition of ghee or oil is required in this method.
This pumpkin kheer can be relished by anyone with a sweet tooth. It can be an interesting and delicious dessert for those who are not a fan of pumpkin.
Below I have mentioned a few variations to this recipe.
- To make the kheer light, you can replace ghee with oil and use low-fat milk instead of full cream milk. It can also be made without using ghee or oil.
- For a vegan version, milk can be replaced with coconut milk and in place of ghee, coconut oil can be added. Just remember not to cook thick coconut milk over a high flame or for a long time. As it can curdle the coconut milk.
- Jaggery can be replaced with sugar.
- To enhance the taste condensed milk or khoya/mawa or milk powder can be used.
- To elevate the flavor few drops of rose essence or kewra essence can also be added.
- Few chopped almonds can be added with cashews and raisins.
- Any nuts of choice can be used for garnishing.
Few similar recipes you can check.
Kaddu ki Kheer with Jaggery |Kaddu Ki Kheer
INGREDIENTS ( 1 CUP = 250 ML )
- 1 cup grated pumpkin Kaddu/Parangikai
- 1 tsp ghee
- 8-10 cashews
- 8-10 raisins
- 2.5 cups milk full cream
- 6-7 saffron strands optional
- 1/4 tsp freshly crushed cardamom
- 1/4 tsp grated nutmeg/jaiphal optional
- 1/4 cup Jaggery powder or more
- Heat ghee in a pan on medium heat. Once hot and melted, add cashews. Fry for a few seconds. Then add raisins and fry until cashews turn golden brown and raisins swell up.
- Transfer the cashews and raisins to a plate.
- In the remaining ghee, add grated pumpkin. Stir for a minute and let it cook for 7-8 minutes or until pumpkin turns soft and is cooked. Stir in between.
- Now slightly mash them with the back of a ladle or potato masher and transfer to a plate.
- Heat milk in the same pan and bring it to boil. Simmer the flame and cook for 5-6 minutes more.
- Now add the pumpkins. Cook until milk reduces to half of its quantity. Keep stirring and scraping the sides of the pan in between while cooking. Make sure the milk should not stick to the bottom.
- Add crushed cardamom, grated nutmeg and saffron strands. Stir to mix and cook until milk slightly thickens.
- Add jaggery powder and stir to mix. Cook for 2 minutes more. Do not cook for a longer time. As jaggery may curdle the milk.
- Add fried cashews and raisins. Stir to mix. Then remove from flame and let it cools off.
- Pumpkin kheer is ready to serve. Serve warm or chilled.
I contribute this recipe to my Facebook group ‘Food For Feast‘. A group for like-minded food bloggers. This month we had to prepare a dish based on the theme ‘Jaggery Desserts/Snacks‘ and this post is a part of that.