Pumpkin kheer
Votes: 2
Time: 2 hours 50 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 316, total fat 16 G., saturated fats 5 G., proteins 10 G., carbohydrates 37 G., fiber 3 G., cholesterol 21 mg, sodium 86 mg, sugar 30 G.
Calories 316, total fat 16 G., saturated fats 5 G., proteins 10 G., carbohydrates 37 G., fiber 3 G., cholesterol 21 mg, sodium 86 mg, sugar 30 G.
Kheer is a popular Indian dessert. Delicious, creamy, and rich, it's usually made with rice and is perfect for both holidays and everyday meals. This seasonal version uses grated pumpkin, lightly flavored with cardamom, anise, cinnamon, and saffron. For a beautiful presentation, garnish the kheer with edible flowers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups whole milk
- 2 cups grated pumpkin
- 0.5 tsp ground cardamom
- 1 pinch of saffron threads
- 1 cinnamon stick 2.5 cm.
- 1 star anise
- 0.5 cup chopped almonds
- 0.5 cups raisins
- 0.5 cup chopped pistachios
- 1 tbsp powdered sugar or dark brown sugar
- 0.5 cup condensed milk
- 0.5 tsp rose water
- Edible flowers for decoration
- Dried rose petals for decoration
- Gold leaf for decoration
We recommend
Recipes with similar ingredients: butternut squash, milk, cardamom, saffron, cinnamon, star anise, condensed milk, rose water, raisin, pistachios, almond
Cooking the dish according to the recipe:
- Pour milk into a large, heavy-bottomed saucepan and add grated pumpkin, ground cardamom, saffron, cinnamon stick, and anise. Cook over low heat until the pumpkin's raw smell disappears, about 25 minutes.
- Set aside 1 teaspoon each of almonds, raisins, and pistachios for garnish. Add the remaining almonds, raisins, and pistachios to the pumpkin mixture and cook until thickened, 10–15 minutes.
- Add powdered sugar or brown sugar and mix well. Remove from heat and stir in condensed milk and rose water. Transfer to a medium serving bowl or several small bowls. Refrigerate until completely cool, at least 2 hours.
- Serve pumpkin kheer garnished with edible flowers, dried rose petals, almonds, raisins, pistachios and gold leaf.
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