Delicious Pumpkin Kheer or Gummadi kaya payasam recipe is very easy to make sweet or dessert recipe.
Ingredients
1 lb. pumpkin.
1 tbsp +1 tsp ghee. Vegans use coconut oil.
A few cashews, pistachios, and golden raisins.
3-4 cardamoms coarsely powdered
About 10 strands of saffron
10-15 almonds
2 cups of whole milk (more if you want loose consistency). Vegans use almond or coconut milk.
2 tbsp of jaggery (more or less for your taste). Diabetics use a tiny pinch of stevia.
1 lb. pumpkin.
1 tbsp +1 tsp ghee. Vegans use coconut oil.
A few cashews, pistachios, and golden raisins.
3-4 cardamoms coarsely powdered
About 10 strands of saffron
10-15 almonds
2 cups of whole milk (more if you want loose consistency). Vegans use almond or coconut milk.
2 tbsp of jaggery (more or less for your taste). Diabetics use a tiny pinch of stevia.
Preparation
Cut the pumpkin and remove the skin. Shred the pumpkin in the food processor or with a cheese grater. If you want a smooth kheer, puree the pumpkin.
Soak almonds in hot water for 10 minutes for the skin to come off easily. Remove the skin. Paste the almonds in a mixer/ grinder with 1/2 cup of water. Keep it aside.
Coarsely powder the cardamoms. Keep it aside.
Cut the pumpkin and remove the skin. Shred the pumpkin in the food processor or with a cheese grater. If you want a smooth kheer, puree the pumpkin.
Soak almonds in hot water for 10 minutes for the skin to come off easily. Remove the skin. Paste the almonds in a mixer/ grinder with 1/2 cup of water. Keep it aside.
Coarsely powder the cardamoms. Keep it aside.
Procedure
Place a thick bottom vessel on medium heat with 1 tbsp of ghee. When the ghee is hot add cashews and pistachios and fry them until they turn slightly brown. Then add golden raisins also and fry for few seconds. Transfer them into a plate. Keep it aside. In the same pan to the remaining ghee add shredded pumpkin and fry for 2 minutes. You may add 1 more tsp of ghee if you want.
After frying for 2 minutes, add 1&1/2 cups of whole milk. Vegans use coconut or almond milk. Mix it well. Add the prepared almond paste also. Rinse the mixer jar with some water and add that water also. Stir it well and let it cook on low flame for 10-15 minutes. Stir it in between and scrape the edges while you stir. While the kheer is cooking, add 10-15 saffron strands. Saffron will release it's color into the hot milk easily.
After cooking in the low flame for 15 minutes, you will notice that the kheer is thickened slightly. Add the cardamom powder and fried nuts. Switch off the flame and then add 2 tbsp of jaggery. For a diabetic recipe, add a tiny pinch of stevia. Let the jaggery melt into the kheer. Serve the pumpkin kheer hot or cold. Enjoy this easy recipe and give me your feed back.
Please feel free to write your comments and suggestions below.
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Place a thick bottom vessel on medium heat with 1 tbsp of ghee. When the ghee is hot add cashews and pistachios and fry them until they turn slightly brown. Then add golden raisins also and fry for few seconds. Transfer them into a plate. Keep it aside. In the same pan to the remaining ghee add shredded pumpkin and fry for 2 minutes. You may add 1 more tsp of ghee if you want.
After frying for 2 minutes, add 1&1/2 cups of whole milk. Vegans use coconut or almond milk. Mix it well. Add the prepared almond paste also. Rinse the mixer jar with some water and add that water also. Stir it well and let it cook on low flame for 10-15 minutes. Stir it in between and scrape the edges while you stir. While the kheer is cooking, add 10-15 saffron strands. Saffron will release it's color into the hot milk easily.
After cooking in the low flame for 15 minutes, you will notice that the kheer is thickened slightly. Add the cardamom powder and fried nuts. Switch off the flame and then add 2 tbsp of jaggery. For a diabetic recipe, add a tiny pinch of stevia. Let the jaggery melt into the kheer. Serve the pumpkin kheer hot or cold. Enjoy this easy recipe and give me your feed back.
Please feel free to write your comments and suggestions below.
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