Kaddu ki Kheer with Jaggery | Kaddu Kheer
User Reviews
5
Kaddu ki Kheer with Jaggery | Kaddu Kheer
Description
This Kaddu ki Kheer is prepared by frying cashews and raisins in ghee until golden and plump, respectively. The grated pumpkin is then cooked until soft and lightly mashed, preserving some texture. Next, full cream milk is boiled and simmered to reduce before adding the pumpkin, which cooks together as the milk thickens. Aromatic spices including freshly crushed cardamom, grated nutmeg, and optional saffron strands enhance the flavor.
The use of jaggery powder as the sweetener provides a distinct caramel-like depth compared to refined sugar and is added towards the end of cooking to prevent curdling. The dessert has a creamy texture with tender pumpkin bits and nutty, sweet accents from the fried nuts and dried fruit.
This kheer is served warm or chilled and offers a comforting, traditional dessert option that highlights pumpkin's natural sweetness and subtle spices.
Ingredients
- 1 cup pumpkin Kaddu/Parangikai, grated
- 1 teaspoon ghee
- 8-10 cashews
- 8-10 raisins
- 2.5 cups milk full cream
- 6-7 saffron optional, strands
- ¼ teaspoon cardamom freshly crushed
- ¼ teaspoon nutmeg optional, aka jaiphal, grated
- ¼ 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 powder at the end of cooking and avoid cooking for too long afterward to prevent the milk from curdling.
User Reviews
Overall Rating
5
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