Kaddu ki kheer - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 25 Minutes
  • Serves : 4
  • Author : Jeyashri
  • Recipe Category : Dessert
  • Description : Kaddu ki kheer | Pumpkin payasam | Gummadikaya payasam, kheer made with pumpkin,almonds and saffron compliments the richness.

Pumpkin 1 and 1/4 cup (cubed) Almonds 10 Ghee 1 tsp Milk 3 and 1/2 cup + 2 tblsp Saffron a pinch Cardamom powder a pinch Sugar 1/4 cup

Method  :

  • Take out the skin of the pumpkin and cut them into cubes.
  • Boil the almonds in water for 5 minutes and keep it aside for 10 minutes.
  • Take out the skin and keep aside.
  • Soak the saffron in 2 tblsp of warm milk for 10 minutes.
  • In a pressure cooker add ghee and the pumpkin cubes.
  • Saute for 2 minutes.
  • Add 1 and 1/4 cup of milk to this.
  • Pressure cook for 2 whistles.
  • Once the pressure is released, cool it completely.
  • Grind this along with almonds into a fine paste.
  • Add this back to the cooker or a heavy bottomed pan.
  • Add 2 and 1/4 cup of milk to this.
  • Mix well and let this boil for 5-7 minutes in a medium flame.
  • Keep stirring to avoid burning.
  • Add the saffron milk to this after 5 minutes.
  • Mix well.
  • Add the cardamom powder and mix it well.
  • Switch off the flame.
  • The kheer will be creamy as the pumpkin gives that texture.
  • Add sugar to this and mix well.
  • It is always better to add sugar after switching off, so that we can avoid curdling of the milk.
  • Garnish with nuts, this is optional.
  • Serve chilled. Even hot kaddu kheer tastes yum.
  1. Almonds can be replaced by cashew nuts too.
  2. I cooked the pumpkin directly in the pressure cooker, but you can saute in a pan and pressure cook it by keeping it inside a vessel.
  3. Sugar can be replaced with condensed milk to give more richness to the kaddu ki kheer.

Method with step by step pictures :

  • Take out the skin of the pumpkin and cut them into cubes.
  • Boil the almonds in water for 5 minutes and keep it aside for 10 minutes.
  • Take out the skin and keep aside.
  • Soak the saffron in 2 tblsp of warm milk for 10 minutes.
Kaddu ki kheer recipe - 2
  • In a pressure cooker add ghee and the pumpkin cubes.
  • Saute for 2 minutes.
  • Add 1 and 1/4 cup of milk to this.
pumpkin kheer 2 - 3
  • Pressure cook for 2 whistles.
  • Once the pressure is released, cool it completely.
pumpkin kheer 3 - 4
  • Grind this along with almonds into a fine paste.
  • Add this back to the cooker or a heavy bottomed pan.
pumpkin kheer 4 - 5
  • Add 2 and 1/4 cup of milk to this.
  • Mix well and let this boil for 5-7 minutes in a medium flame.
  • Keep stirring to avoid burning.
  • Add the saffron milk to this after 5 minutes.
Pumpkin kheer 5 - 6
  • Mix well.
  • Add the cardamom powder and mix it well.
  • Switch off the flame.
  • The kheer will be creamy as the pumpkin gives that texture.
  • Add sugar to this and mix well.
pumpkin kheer 6 - 7
  • It is always better to add sugar after switching off, so that we can avoid curdling of the milk.
  • Garnish with nuts, this is optional.
  • Serve chilled. Even hot kaddu kheer tastes yum.
Kaddu kheer - 8
  1. Almonds can be replaced by cashew nuts too.
  2. I cooked the pumpkin directly in the pressure cooker, but you can saute in a pan and pressure cook it by keeping it inside a vessel.
  3. Sugar can be replaced with condensed milk to give more richness to the kaddu ki kheer.