Kaddu ki Kheer with Jaggery | Kaddu Kheer

Name: Kaddu ki Kheer with Jaggery | Kaddu Kheer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 cup grated pumpkin; 1 teaspoon ghee; 8-10 cashews; 8-10 raisins; 2.5 cups milk; 6-7 saffron strands; ¼ teaspoon freshly crushed cardamom; ¼ teaspoon grated nutmeg/jaiphal; ¼ cup jaggery powder

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Course
Dessert
Cuisine
Indian

Kaddu ki Kheer with Jaggery | Kaddu Kheer

Yvonne Gonzales

Report

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.

Share:

I Made This!

45 people made this

Print

12 people printed this

Save this

36 people saved this

Ingredients

Servings

1 cup grated pumpkin Kaddu/Parangikai
1 teaspoon ghee
8-10 cashews
8-10 raisins
2.5 cups milk full cream
6-7 saffron strands optional
¼ teaspoon freshly crushed cardamom
¼ teaspoon grated nutmeg/jaiphal optional
¼ cup jaggery powder or more

Add to Shopping List

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.