Pumpkin Kheer| Kaddu Ki Kheer |Poosanikai Payasam

Pumpkin Kheer Recipe | Kaddu Ki Kheer |  Poosanikai Payasam with step by step pictures. Pumpkin Kheer is a tasty and delicious kheer that can be prepared with just few ingredients. It is a perfect after meal dessert.

Thought of sharing some easy dessert for the last-minute Diwali Preparation and this Pumpkin kheer is one among it. Will be posting some easy Diwali sweets in the next few days too.

I tasted this Pumpkin Kheer in a restaurant in Anna Nager , It was so yummy and the chefs there shared their recipe with me and tried it immediately and it was so yumm.

The Key to the recipe is to simmer and cook the milk in a low flame, so don’t skip this step as it makes the kheer creamier and yummier. Now lets see how to prepare how to prepare Pumpkin Kheer.

Other Kheer Recipes in the blog : Dates KheerChanna dal KheerBeetroot Vermicelli Kheer

How to prepare Pumpkin Kheer, Pictorial

    1.    Chop the Pumpkin into cube sized pieces. In a vessel add in water and cook the pumpkin till it's cooked.

2.    Drain the cooked pumpkin and mash it well , set aside. In a sauce pan add in the milk and start cooking in a medium flame.

3.    Once the milk boils simmer the flame and then add the condensed milk and sugar. Cook for 15 mins in a very low flame.

4.    Next add in the mashed and cooked pumpkin to the reduced milk. Mix well

  5.    Add in the crushed cardamom pods and mix well. Switch off the flame.Heat ghee in  a pan, add in the cashew nut pieces and then roast till golden. Add the roasted cashew nuts along with the ghee in the kheer.

Serve Chilled for best taste.

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5 from 1 vote

Pumpkin Kheer | Kaddu Ki Kheer | Poosanikai Payasam

Pumpkin Kheer is a tasty and delicious kheer that can be prepared with just few ingredients. It is a perfect after meal dessert

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: Indian

Servings: 4

Calories: 137kcal

Author: sharmila kingsly

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Cook ModePrevent your screen from going dark

Ingredients

• 1 cup Pumpkin
• 1 cup Water
• ½ Lit Milk
• ⅓ cup Condensed Milk
• ¼ cup Sugar
• 3 Cardamom
• 5 Cashew nuts
• 1 tbsp Ghee

Instructions 

• Chop the Pumpkin into cube sized pieces. In a vessel add in water and cook the pumpkin till its cooked.
• Drain the cooked pumpkin and mash it well , set aside. In a sauce pan add in the milk and start cooking in a medium flame.
• Once the milk boils simmer the flame and then add the condensed milk and sugar. Cook for 15 mins in a very low flame.
• Next add in the mashed and cooked pumpkin to the reduced milk. Mix well
• Add in the crushed cardamom pods and mix well. Switch off the flame.
• Heat ghee in a pan, add in the cashew nut pieces and then roast till golden. Add the roasted cashew nuts along with the ghee in the kheer.

Notes

Serve as an after-meal dessert.

Nutrition

Calories: 137kcal | Carbohydrates: 22.4g | Protein: 2.7g | Fat: 4.8g | Saturated Fat: 2.7g | Cholesterol: 13mg | Sodium: 35mg | Potassium: 167mg | Fiber: 1.2g | Sugar: 19.9g | Calcium: 85mg | Iron: 1mg

Keyword Kaddu Ki Kheer, Poosanikai Payasam, Pumpkin Kheer

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.