Pumpkin Kheer
Pumpkin Kheer is a gluten free and lacto ovo vegetarian side dish. One serving contains 48 calories, 1g of protein, and 4g of fat. For 22 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 5. Head to the store and pick up almonds, cardamom powder, pumpkin, and a few other things to make it today. A couple people made this recipe, and 10 would say it hit the spot. It is brought to you by Eggless Cooking. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 48%, this dish is solid. Users who liked this recipe also liked Vrat ke chawal ki kheer – Samvat rice kheer – Fasting, vermicelli kheer , how to make vermicelli kheer | seviyan kheer, and rice kheer , how to make rice kheer | chawal ki kheer.
Servings: 5
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
10 Almonds
1/2 Teaspoon Cardamom Powder
1 Tablespoon Cashews Broken Into Pieces
2 Teaspoons Ghee
4 To 5 cups Milk (Depends On The Consistency You Want)
1 cup Pumpkin Skinned Cooked And Mashed
5 To 6 Saffron Strands
1/2 To 3/4 cup Sugar (More Or Less According To Your Taste)
Equipment:
pressure cooker
microwave
blender
stove
oven
sauce pan
bowl
Cooking instruction summary:
Cut the pumpkin into small cubes. If using a pressure cooker, drop the pumpkin cubes and add water just to cover it and leave it for 1 whistle and switch off the stove. Once the pressure releases, take out the pumpkin, remove the skin (it will peel off easily) and blend it smooth in a blender. Alternatively, you can also peel the skin and then pressure cook it. The pumpkins can also be cooked in a microwave oven. Remove the skin and grate the pumpkin, place it in a microwave safe bowl with little water, cook it for 5-6 minutes and then blend it.Meanwhile in a saucepan bring the milk to a boil.Add the pumpkin puree to the milk and let it simmer for another 10 minutes.Switch of the stove and add the sugar. The sugar will melt in the heat itself.
Step by step:
1. Cut the pumpkin into small cubes. If using a pressure cooker, drop the pumpkin cubes and add water just to cover it and leave it for 1 whistle and switch off the stove. Once the pressure releases, take out the pumpkin, remove the skin (it will peel off easily) and blend it smooth in a blender. Alternatively, you can also peel the skin and then pressure cook it. The pumpkins can also be cooked in a microwave oven.
2. Remove the skin and grate the pumpkin, place it in a microwave safe bowl with little water, cook it for 5-6 minutes and then blend it.Meanwhile in a saucepan bring the milk to a boil.
3. Add the pumpkin puree to the milk and let it simmer for another 10 minutes.Switch of the stove and add the sugar. The sugar will melt in the heat itself.
Nutrition Information:
covered percent of daily need
