Creamy Pumpkin Kheer With Almonds And Cardamom Recipe

About this recipe

A rich and creamy vegetarian dessert made with pumpkin, milk, and fragrant spices, perfect for a high-protein dinner treat. This dish combines the sweetness of pumpkin with the crunch of almonds and the warmth of cardamom.

Ingredients

• 50 g Soaked Almonds
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 1 pack (500 g) Daily Good Rice Flour
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 50 g On1Y Whole Cardamom Green
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Cut the soaked almonds into small pieces and set aside.
2. 2. Using a steamer insert over boiling water, steam the grated pumpkin until soft, about 10 minutes. Set aside.
3. 3. Bring 2 1/2 cups of milk to a boil in a large saucepan. Keep it at a low boil until the milk thickens slightly, about 10 minutes.
4. 4. Make a paste by mixing 2 teaspoons of rice flour with 1 tablespoon of water. Stir this paste into the thickened milk and continue cooking for 2 minutes.
5. 5. Add 1/4 cup of sugar to the milk and stir until dissolved. Adjust the sugar to taste if needed.
6. 6. Using the side of a knife, smash 6-8 green cardamom pods to loosen the peels. Pry out the seeds and grind them into a fine powder using a mortar and pestle.
7. 7. Add the chopped almonds and the ground cardamom to the milk mixture. Simmer for an additional 5 minutes to allow the flavors to meld.
8. 8. Stir in 1/4 teaspoon of nutmeg and remove the saucepan from heat.
9. 9. Serve the kheer hot or cold, garnished with additional chopped almonds if desired.