Pumpkin kheer or payasam recipe for festive season. It tastes delicious and looks colourful made with yellow pumpkin. This pumpkin kheer would render the kheer the desired sweetness and creamy density. I am a payasam lover, so tried and shared so many recipes earlier. This pumpkin kheer also gets listed in my kheer collection. It was delicious with a wonderful aroma of both pumpkin and ghee. Turns out very rich, tasty and especially good when served chilled. This one of the festival recipe and can be served as an offering to God. Here is how to make the pumpkin kheer recipe with step-by-step photos.
INGREDIENTS:
1 Cup Peeled Red Pumpkin / Lal Bhopla / Kashiphal
¼ teaspoon Cardamom Powder
¼ Cup Sugar [adjust according to your taste]
2-3 Cups Full Fat Milk
1 tablespoon Ghee
1 tablespoon Chopped Nuts
METHOD:
STEP 1 – Peel pumpkin, wash it thoroughly and cut in to big chunks.
STEP 2 – Put them in a bowl and steam in pressure cooker till it get cooked properly or until 2 whistles.
STEP 3 – Let the pressure release naturally. Remove pumpkin from cooker
STEP 4 – Heat a pan with ghee in it, then add mashed pumpkin in it and roast well for few minutes.
STEP 5 – Add hot milk in it and mix.
STEP 6 – Add sugar as per your taste and mix well. Add chopped nuts and give a nice stir. Cook till sugar get dissolved completely. Take one or two boils and switch off the flame.
STEP 7 – Add cardamom powder and mix well. Your pumpkin kheer is ready to serve.
Serve it hot garnished with some nuts and relish.
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