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Kaddu Ki Kheer Recipe

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Ingredients

Adjust Servings:
2 liters full cream milk
1 cup white pumpkin, peeled and grated
3 tbsp sago, soaked for 4-5 hours
3 tbsp basmati rice, soaked for 1 hour and coarsely powdered
3 tbsp cashews, blanched and pasted
50 gms cottage cheese/khoya
3 tbsp condensed milk/ milkmaid
1 cup sugar/ as required
3/4 tsp cardamom powder
1/4 tsp green food color
few drops of vanilla essence (optional)
3 tbsp almonds, pistachios, cashews for garnishing, blanched and sliced

Nutritional information

1517 kcal
calories
149.08 g
carbohydrates
55.32 g
protein
90.02 g
fat
515 mg
sodium
13 mg
cholesterol

Kaddu Ki Kheer Recipe

Features:
  • Sweet
Cuisine:
  • 35 mins
  • Serves 8
  • Easy

Ingredients

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One of the most happening capital cities in India is Hyderabad. Many folks in India relate the city to biriyani, a flavorful spicy rice dish. However, apart from the spicy delicacy, the city of Hyderabad is famous for sweet dishes too.

Kadduki kheer, a Hyderabadi special dessert is prepared using milk and pumpkin. It is also called laukiki kheer in some places. It is a favorite dessert not just in Muslim weddings but also in almost every wedding in Hyderabad. It is a very rich, delicious and creamy all at the same time.

Health Benefits

Pumpkin is packed with vitamins and minerals, pumpkin is also relatively low in calories, as it is filled with 94% water. It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A. Also, pumpkin seeds are edible, nutritious and linked to numerous health benefits.

Milk has calcium that builds healthy bones, teeth and also maintains bone mass. It is a good source of protein and helps in keeping healthy blood pressure.

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How to make Kaddu Ki Kheer Recipe

  • In a pan, add grated pumpkin.
  • Add 1 cup water and cook until the water is absorbed and pumpkin is soft. Set aside.
  • In a wok, add milk and bring it toboil.
  • Stir it for 5-10 minutes on low flame.
  • Add cooked pumpkin to the milk.
  • Stir and cook for 5 minutes on a low flame.
  • Add soaked sago. Mix and keep stirring and cook for 5 minutes.
  • Add basmati rice flour and continue stirring for another 5 minutes.
  • Add cashew paste. Stir 5 minutes.
  • Add condensed milk and mix well.
  • Add khoya mixed with milk. Stir for a few minutes more.
  • Add sugar as per taste. Cook for another 5 minutes.
  • Add cardamom powder, green food color, stir well.
  • Cook for 5 minutes on low flame.
  • Turn off the flame and allow it to cool down.
  • Add a drop of vanilla essence (optional).
  • Chill the dessert in refrigerator for a few hours.
  • Garnish with sliced dry fruits and serve.

Trivia

  • To get the amount of calcium in an 8-ounce glass of milk, you must eat one-fourth cup of broccoli, seven oranges or six slices of wheat bread.
  • Pumpkin takes its name from the medieval French word 'pompom', meaning 'cooked by the sun.' Probably from the Greek 'pepon.'
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