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Pumpkin Kheer: Pumpkin Sweet Milk Dessert | Favemom.com

Pumpkin Kheer

A not-so-typical delicious fall dessert that can only be made when the sweet pie pumpkins are available.  No pumpkin pie spice here to make pumpkin kheer

Ingredients

  • 1 small Pie pumpkin peeled deseeded and grated
  • 1/4 milk
  • 5-6 strands saffron
  • 1 pint half and half
  • 1 cup sugar
  • 1/2 tsp cardamon powder
  • Pistachios or raw cashews for garnish

Instructions

  1. Buy small or medium sized orange colored pumpkin, peel it, deseed and grate it.
  2. Now in a small bowl, add 1/4 cup warm milk, add 5-6 strands of saffron and let it soaked for 5 minutes.
  3. Then, in a heavy bottom pan medium sized, add 1 pint of half and warm it up to an almost boil.
  4. Add grated pumpkin, keep stirring at low to medium heat. Let the pumpkin cook in the hot liquid, about 5 minutes.  But don’t let the strands go completely mushy, you want a more tender solid piece.
  5. Add sugar 1 cup.Stir it in let it cook for few minutes.
  6. Add cardamom and the saffron milk prepared above. Stir in.
  7. Garnish with pistachios and/or raw cashews when ready to serve.  Or let the nuts sit in the milk while cooling to soften.

Recipe Notes

I totally left in my neighbors instruction to buy an orange colored pumpkin because I want to know what other colors I can get in India that required that specific detail. Thinner grated pumpkin seems to work better than thicker. You can use a can of sweetened condensed milk instead of the sugar, but that was too sweet for my tastes.