Kaddu ki Kheer
Simmer grated pumpkin in milk for a creamy cardamom kheer to serve as a Navratri sweet.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4 small bowls
About 40 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Skip milk/ghee on strict fruit-only days
This kaddu kheer uses pumpkin, milk and sugar. Sugar and jaggery are not identical in a milk dessert: some jaggery can curdle hot milk. The main method uses sugar; a jaggery variation should be mixed only once the kheer has cooled from cooking heat.
Ingredients 🧂
- Pumpkin, grated2 cups, peeled and deseeded
- Milk1 litre
- Ghee1 tbsp
- Sugar4 tbsp, adjust to taste
- Cardamom¼ tsp ground
- Chopped nuts (optional)1 tbsp
Method 👨🍳
- 1
Peel and deseed the pumpkin, then grate it evenly. Set out a heavy-bottomed pan.
- 2
Heat ghee over medium-low heat and cook the pumpkin for about 6–8 minutes, stirring until soft and less watery.
- 3
Add milk gradually, bring just to a boil and reduce to a gentle simmer.
- 4
Simmer for about 15–20 minutes, stirring and scraping the base regularly, until the pumpkin is tender and the milk looks creamy.
- 5
Stir in sugar and cardamom and cook for a couple of minutes more. Leave it slightly loose because it thickens on cooling.
- 6
Add optional nuts and serve warm, or refrigerate promptly in shallow containers for chilled kheer.
💡 Pro tips
- Avoid a high flame, which can scorch milk against the pan.
- If using jaggery instead, let the cooked kheer cool before mixing it in; do not assume every jaggery behaves the same.
Plan ahead
Grate pumpkin close to cooking or refrigerate it in a covered container. Refrigerate cooked kheer promptly and keep chilled until serving.
Common questions
Can I use jaggery in pumpkin kheer?
You can try it as a variation after the cooked kheer has cooled. Adding some types of jaggery directly to boiling milk can cause curdling.
Why is my pumpkin kheer watery?
The pumpkin may need longer cooking before the milk is added. Simmer gently to the texture you want, remembering it thickens as it cools.