Kaddu ki Kheer (Pumpkin Payasam)
User Reviews
5
22 reviews
Excellent
Kaddu ki Kheer (Pumpkin Payasam)
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Kaddu ki Kheer is a creamy pumpkin dessert made by cooking pumpkin pieces until soft, then combining them with milk, sugar, and fragrant spices like cardamom, nutmeg, and cinnamon. It is garnished with sliced nuts such as almonds, pistachios, and optionally cashews, offering a mildly sweet and spiced treat with a rich, smooth texture.
Description
This traditional pumpkin payasam begins by chopping and cooking pumpkin pieces until tender, either in a pressure cooker or simmered in water to soften. After discarding the cooking water, the pumpkin is mashed to a soft consistency. Separately, nuts like cashews are fried in ghee or oil until golden for garnish; this step is optional.
Milk is boiled in a thick-bottomed pan, then the mashed pumpkin is added and cooked until fully softened. Sugar is incorporated to the desired sweetness, followed by ground cardamom, nutmeg, and optional cinnamon, which lend warmth and aroma to the dessert. The sliced nuts are stirred in before serving.
The dish offers a comforting, spiced flavor profile with the natural sweetness and texture of pumpkin enhanced by creamy milk. Variations include using low-fat milk or almond milk for a vegan or lighter version, and adjusting spices per preference. It is best served warm.
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Ingredients
- 2 cups pumpkin (kaddu) - chopped in 1 inch pieces or roughly 220 grams
- 3 cups milk almond milk for vegan version, whole
- 3 to 4 tablespoons sugar or add as per taste. I used unrefined sugar, you can use regular white sugar
- 5 almonds - sliced
- 5 pistachio sliced
- 5 cashews - chopped, optional
- 1 teaspoon ghee or oil - optional
- ½ teaspoon cardamom powder or ground green cardamom
- ½ teaspoon nutmeg or ground nutmeg, grated
- ¼ to ½ teaspoon ground cinnamon or cinnamon powder, optional
Instructions
Cooking Pumpkin
- Chop and peel the pumpkin to roughly 1 inch pieces. Take two cups of such pieces.
- Discard the stringy inner portion. (You can save the pumpkin seeds, wash and dry them and use as a a snack or as additions to other recipes)
- Cook these pieces in a pressure cooker adding 3 cups of water. Turn off the heat after 2 whistles. Allow the pressure to release naturally.
- While the pumpkin is cooking, you can slice the nuts and powder the green cardamoms in a mortar, grate the nutmeg and keep them ready.
- You can also cook the pumpkin in an open pan, to do this, simmer in a pot of water until soft.
- Then strain the cooked pumpkin and discard the water.
- Now, mash the cooked pumpkin pieces using a fork or potato masher.
Making Kaddu ki Kheer
- Roughly chop the cashews. Then, in a thick bottomed, deep pan, add a teaspoon of ghee or oil. Fry the broken cashews until golden brown.
- Take them out of the pan, keep them aside until needed. This step is optional. You can just add finely sliced nuts after the kheer is fully cooked.
- In the same pan, add 3 cups of milk. Bring it to a boil by heating it on a low to medium heat.
- Once it comes to a boil, simmer and keep stirring it now and again, taking the ladle deep into the pan, touching the bottom. This is to avoid the milk catching at the base.
- Continue cooking the milk this way for 5 minutes. Keep clearing the sides and the base as it cooks. Keep the heat low enough to allow it to boil but not spill over.
- After 5 minutes, add the cooked, mashed pumpkin puree. Mix well. Mash lumps of pumpkin is any. Bring this to a boil.
- Next add 3 to 4 tablespoons of sugar. Again stir to allow the sugar to dissolve and get mixed in. This will need about 1 to 2 minutes.
- As the sugar dissolves, if not done already, powder the cardamom and grate the nutmeg, slice the almonds, pistachios. Keep these ready.
- Add ½ teaspoon of cardamom powder, ½ teaspoon of grated nutmeg or ground nutmeg powder, half the quantity of sliced nuts, mix and turn off the heat.
- If you wish you can add ¼ to ½ teaspoon of ground cinnamon also. Add and mix well.
- Offer the Kaddu ki Kheer garnished with the remaining sliced nuts to the Goddess and/or share with your family.
Notes
- For a vegan option, substitute dairy milk with almond milk and use oil instead of ghee.
- Low-fat milk can be used to reduce richness; omit ghee if doing so.
- Adjust sugar quantity to taste depending on sweetness preference.
- Nutmeg and cinnamon are optional spices and can be omitted if undesired.
- Ensure to stir the milk-pumpkin mixture frequently to prevent sticking and burning during cooking.
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
21mg
(7%)
Sodium
80mg
(3%)
Potassium
477mg
(10%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
5239IU
(105%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
5mg
(6%)
Vitamin D
2µg
(10%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
227mg
(23%)
Vitamin B9 (Folate)
20µg
Iron
1mg
(6%)
Magnesium
37mg
(9%)
Phosphorus
203mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 80mg | 3% |
| Potassium | 477mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 5239IU | 105% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 227mg | 23% |
| Vitamin B9 (Folate) | 20µg | |
| Iron | 1mg | 6% |
| Magnesium | 37mg | 9% |
| Phosphorus | 203mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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