5 from 60 votes
Kaddu ki Kheer with Jaggery | Kaddu Kheer
Kaddu ki Kheer is a sweet Indian pumpkin pudding cooked with grated pumpkin, full cream milk, jaggery, and fragrant spices like cardamom and nutmeg. Cashews and raisins add richness and texture, making a creamy, mildly spiced dessert with natural sweetness from jaggery.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Course:
Dessert
Cuisine:
Indian
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.
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Notes
- Add jaggery powder at the end of cooking and avoid cooking for too long afterward to prevent the milk from curdling.