Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Pumpkin Kheer
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- Level: Easy
- Total: 2 hr 50 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 10 g
- Cholesterol
- 21 mg
- Sodium
- 86 mg
A kheer is everyone’s favorite Indian dessert! Simply delicious, comforting, creamy and rich, kheer is usually made with rice and makes for a perfect dessert anytime you crave something sweet. This seasonal version uses grated pumpkin and is lightly spiced with cardamom, anise, cinnamon and saffron. It’s a comfort dessert that is delicious and beautiful.
- Level: Easy
- Total: 2 hr 50 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 10 g
- Cholesterol
- 21 mg
- Sodium
- 86 mg
Ingredients
Directions
- In a large heavy-bottomed saucepan, add the milk, grated pumpkin, cardamom powder, saffron, cinnamon stick and star anise. Cook over low heat until the raw smell of the pumpkin disappears, 25 minutes.
- Set aside 1 teaspoon each of the almonds, craisins and pistachios for garnish. Add the remaining almonds, craisins and pistachios to the pumpkin mixture and cook until it starts getting thicker, 10 to 15 minutes.
- Add the jaggery or brown sugar and mix well. Remove from the heat and add the condensed milk and rose water. Transfer to a one medium serving bowl or several small bowls. Refrigerate until chilled, at least 2 hours.
- Serve the pumpkin kheer garnished with the edible flowers, dried rose petals, reserved almonds, reserved craisins, reserved pistachios and gold leaf.
