Pumpkin pudding or pumpkin kheer is a yummy dessert and highly nutritious. It can even be given even to babies 1+ years. Substitute the cow’s milk with almond or soy milk if you prefer.
Fall is here and with it comes pumpkin in nearly every aisle of your grocery store. Pumpkins are more than Halloween decorations or Thanksgiving pie filling. Pumpkin is a rich source of beta carotene.
Consuming foods rich in beta carotene may reduce the risk of developing certain types of cancer. They offer protection against asthma and heart disease, and delay aging and body degeneration. Pumpkins are also a rich source of fiber.
Pumpkin Pudding (Pumpkin Kheer)
½ cup pumpkin, chopped ¾ cup milk 4 almonds, optional 1 tbsp ghee 2 tbsp sugar, optional ¼ tsp cardamom powder 1 tsp chopped nuts, optional (for garnishing) water, as needed honey, optional
Wash the pumpkin in running water well. Then peel the skin from the pumpkin with a peeler and remove the seeds. Chop the peeled pumpkin into equal size small cubes. Steam these pieces in a steamer for 15 minutes.
In the mean time soak the almonds in ¼ cup of warm milk. Once the pumpkin is steamed (it will be soft and transparent), blend it with the soaked almonds along with the milk to form a smooth paste in a blender.
Heat ghee in a pan and add the pureed pumpkin. Boil over a low flame for 3 minutes. Add the remaining ½ cup of milk, sugar (optional) and cardamom powder. Mix well and cook for 5-7 minutes.
Simmer until the milk absorbs the pumpkin and keep stirring until the pumpkin pudding or kheer becomes thick. Switch off the flame once the desired consistency is reached. Top with chopped nuts, a drizzle of honey if you like, and serve!