Pumpkin Kheer

Vegetarian
Gluten Free
Health score
6%
Pumpkin Kheer
35 min.
5
48kcal

Suggestions


Indulge your taste buds in the rich flavors of Pumpkin Kheer, a delightful dessert that's both vegetarian and gluten-free, perfect for any occasion. This creamy, aromatic dish combines the natural sweetness of pumpkin with the richness of milk, creating a unique treat that’s sure to impress family and friends.

With its vibrant orange color and luxurious texture, Pumpkin Kheer is not just a feast for the palate but also visually appealing. This dessert is infused with the warm essence of cardamom and the subtle richness of saffron, elevating it beyond the ordinary. The addition of almonds and cashews adds a delightful crunch, making every bite a celebration of taste and texture.

Ready in just 35 minutes, Pumpkin Kheer is a quick and easy option for those unexpected guests or a sweet side dish to complement your festive meals. Each serving is only 48 calories, making it a guilt-free indulgence that can satisfy your sweet cravings without derailing your diet.

Whether you're serving it warm or chilled, Pumpkin Kheer is versatile enough to be enjoyed year-round, celebrating the fragrant spices that accompany it. So why not give it a try? You might just find this comforting, traditional dessert becoming a new favorite in your kitchen!

Ingredients

  • 10  almonds 
  • 0.5 Teaspoon ground cardamom 
  • Tablespoon cashews broken into pieces 
  • Teaspoons ghee 
  •  to 5 cups milk (Depends On The Consistency You Want)
  • cup pumpkin skinned cooked mashed
  •  to 6 saffron strands 
  • 0.5  to) 

Equipment

  • bowl
  • sauce pan
  • oven
  • blender
  • stove
  • microwave
  • pressure cooker

Directions

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

Nutrition Facts

Calories48kcal
Protein8.45%
Fat69.23%
Carbs22.32%

Properties

Glycemic Index
58.06
Glycemic Load
1.27
Inflammation Score
-8
Nutrition Score
3.9069564421864%

Flavonoids

Cyanidin
0.05mg
Catechin
0.03mg
Epigallocatechin
0.05mg
Epicatechin
0.01mg
Naringenin
0.01mg
Luteolin
0.38mg
Isorhamnetin
0.05mg
Kaempferol
0.11mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:47.83kcal
2.39%
Fat:3.93g
6.05%
Saturated Fat:1.5g
9.37%
Carbohydrates:2.85g
0.95%
Net Carbohydrates:2.36g
0.86%
Sugar:0.98g
1.09%
Cholesterol:5.22mg
1.74%
Sodium:0.95mg
0.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.08g
2.16%
Vitamin A:1976.6IU
39.53%
Manganese:0.18mg
8.9%
Vitamin E:0.78mg
5.18%
Copper:0.09mg
4.75%
Magnesium:14.71mg
3.68%
Phosphorus:32.98mg
3.3%
Potassium:111.04mg
3.17%
Vitamin B2:0.05mg
3.01%
Vitamin C:2.18mg
2.64%
Iron:0.43mg
2.37%
Fiber:0.49g
1.96%
Zinc:0.27mg
1.81%
Vitamin B1:0.03mg
1.67%
Vitamin B6:0.03mg
1.33%
Calcium:12.8mg
1.28%
Folate:5.14µg
1.28%
Vitamin B3:0.24mg
1.18%