Kaddu ki Kheer with Jaggery | Kaddu Kheer
An easy yet delicious kheer, made using red pumpkin, milk, ghee, jaggery, saffron, cashews, and raisins. It can be enjoyed by people of all age groups.
Servings4 people
INGREDIENTS ( 1 CUP = 240 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
INSTRUCTIONS
- 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 is not sticking 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.
Notes
Add jaggery at the end of the cooking process and don't cook for a long time after adding jaggery. As jaggery sometimes curdles the milk.
