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Kaddu Ki Kheer Recipe

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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
149.08 g
55.32 g
90.02 g
515 mg
13 mg

Kaddu Ki Kheer Recipe

  • Sweet
  • 35 mins
  • Serves 8
  • Easy


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.


  • 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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