-2 cups grated kaddu (pumpkin)
-1 litre milk
-1/2 cup sugar (adjust to taste)
-2 tbsp ghee
-4-5 cardamom pods (powdered)
-8-10 cashews
-8-10 almonds
-1 tbsp raisins
-Saffron strands (optional)
- Peel and grate the pumpkin. Squeeze out excess water.
- Heat ghee in a pan, add the grated pumpkin, and sauté for 5–7 minutes until the raw smell disappears.
- In another pan, boil the milk and let it simmer for 8–10 minutes.
- Add the sautéed pumpkin to the milk and cook on low flame for 10–15 minutes, stirring occasionally.
- Add sugar, cardamom powder, saffron, and dry fruits. Mix well and cook for another 5 minutes.
- Serve warm or chilled, garnished with extra nuts.
To make it even faster, use condensed milk instead of sugar—it makes the kheer richer and thickens quickly.
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