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Pumpkin Kheer

October 21st, 2008 Madhuram Posted in Food Blog Events, Indian Desserts, Sweets |  Print This Recipe | 18 Comments »

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Pumpkin payasam (Kheer) is our favorite kheer next to carrot kheer. The speciality of this kheer is, you will not be able to taste the pumpkins at all. It’s also very easy to prepare.

• Ingredients
• Basic Payasam & Kheer Recipe
• My Notes

Ingredients

Pumpkin, skinned, cooked and mashed – 1 cup

Milk – 4 to 5 cups (depends on the consistency you want)

Sugar – 1/2 to 3/4 cup (more or less according to your taste)

Optionals:

Saffron strands – 5 to 6

Almonds – 10

MTR Badam Feast – 2 tablespoons

Cardamom powder – 1/2 teaspoon

Ghee – 2 teaspoons

Cashews, broken into pieces – 1 tablespoon

Basic Payasam & Kheer Recipe >>

Basic Payasam & Kheer Recipe 1. Cut the pumpkin into small cubes. If using a pressure cooker, drop the pumpkin cubes and add water just to cover it and leave it for 1 whistle and switch off the stove. Once the pressure releases, take out the pumpkin, remove the skin (it will peel off easily) and blend it smooth in a blender. Alternatively, you can also peel the skin and then pressure cook it. The pumpkins can also be cooked in a microwave oven. Remove the skin and grate the pumpkin, place it in a microwave safe bowl with little water, cook it for 5-6 minutes and then blend it.

2. Meanwhile in a saucepan bring the milk to a boil.

3. Add the pumpkin puree to the milk and let it simmer for another 10 minutes.

4. Switch of the stove and add the sugar. The sugar will melt in the heat itself.

Kheer Recipe:

You can also do the following. This gives a badam kheer taste, which we all love and I always prepare the kheer like this.

1. Soak the almonds overnight, so that removing the skin will be easy the next morning. If your are using blanched almonds, soaking is not necessary. Cook the almonds with the pumpkin and blend it together.

2. In the 3rd step above, also add the MTR Badam Feast to the milk along with the pumpkin puree.

3. In a small frying pan add the ghee and once it heats fry the cashews and add it at the end after adding the sugar. If you wish to add saffron strands, in a small cup add 2-3 tablespoons of the boiling milk and put the saffron in it and leave it for a while. At the end the saffron strands, cardamom powder can also be added.

<< IngredientsMy Notes >>

My Notes 1. Sometime back I tried this recipe with the canned pumpkin puree. I don’t know for what reason, but the milk curdled once I added the puree. But recently I tried a pumpkin milkshake with the canned puree and it tasted awesome. Simply blend a couple of tablespoons of the pumpkin puree, sweetened condensed milk, evaporated and/or regular milk (preferably whole or 2%), sugar (according to your taste) and optional flavorings like saffron strands and cardamom powder. Note one thing though, canned pumpkin puree has a strong smell, which I’m not a fan in particular. So I used only little puree. The pumpkin puree which we prepare right from scratch does not have that smell at all.

<< Basic Payasam & Kheer Recipe

This is my entry for AFAM – Pumpkin hosted by me this month.

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Tags: Almonds, cardamom powder, cashews, ghee, milk, MTR Badam Feast, pumpkin, Saffron, sugar

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18 Responses to “Pumpkin Kheer”

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1. 10
   Priya Says:
   October 22nd, 2008 at 1:00 am

   Wow Madhu..wat a creativity…pumpkin kheer looks yummy..

2. 9
   Uma Says:
   October 21st, 2008 at 11:12 pm

   pumpkin kheer is new to me! looks so simple and delicious.

3. 8
   jayasree Says:
   October 21st, 2008 at 10:41 pm

   Loved ur version of pumpkin kheer. What I am used to is jaggery and coconut milk combo. Yours sounds interesting and easy too.

4. 7
   Eugene Says:
   October 21st, 2008 at 4:01 pm

   I am looking for some idea and stumble upon your posting decide to wish you Thanks. Eugene

   Welcome to my blog and thanks for wishing me, Eugene.

5. 6
   anudivya Says:
   October 21st, 2008 at 12:08 pm

   How simplistic! Good job Madhuram… I will posting to your pumpkin event soon.

6. 5
   Riya Says:
   October 21st, 2008 at 12:01 pm

   Thanks for your email Madhu.

   We make carrot and badam kheer all the time. It never struck me to make pumpkin kheer. This is very neat!

   My mom usually grates carrot and pressure cooks along with milk. Gives a rich flavour/texture.

   BTW what is MTR Badam feast? Have never heard of that..is that some essence?

   MTR Badam Feast is a sweet almond powder, which is mixed with milk for a delicious almond kheer. I don’t know if you are in India or US, if you are in US it’s available in all the Indian grocery stores, in the readymade mixes section. MTR is the brand name. Of late I’m seeing other not so familiar brands also. Almond halwa can also be prepared with this mix, the recipe for which is available in the pack itself.

   Thanks so much.

7. 4
   Chhaya Says:
   October 21st, 2008 at 8:53 am

   Hi Madhuram, very nice and simple recipe…I make a similar kheer with bottle gourd…I will have to try out your recipe for Diwali this time !

8. 3
   Happy Cook Says:
   October 21st, 2008 at 8:14 am

   They look yummy.

9. 2
   PG Says:
   October 21st, 2008 at 7:48 am

   a lovely recipe! looks quite yummy!
   BTW, with the flour type for zucchini bread you could also use whole wheat flour, if you want, or go to my link:
   flour types
   http://pg-kitchenstories.blogspot.com/2008/06/wheat-flour-type-numbers-like-1050-550.html

10. 1
    Usha Says:
    October 21st, 2008 at 7:14 am

    Sounds delicious, have never tried payasam with pumpkin in it…very creative

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