Pumpkin Kheer

Temperatures are soaring and some cooling food is welcome. According to Ayurveda, tendency of pumpkin, had without salt, is cold and helps in Vata and Pitta Balancing.

Pumpkin has ample amount of Vitamin A which makes it a good food to boost our eyes health. This humble vegetable is loaded with zinc and potassium, thus helping with circulatory system issues.

It is one of best source of our daily beta-carotene needs. One sure must incorporate this healthy vegetable in our daily diet, both in form of sweet or a lightly spiced vegetable.

I made this kheer today with fresh whole milk, pumpkin, sugar and saffron.

Ingredients:

Yellow pumpkin (kaddu)- 1 kg

Sugar- 250 g

Milk-2 ltr

Saffron – dissolved in hot water- 1 tspn

Method:

Grate pumpkin and squeeze the water, this water can be used for gravies.

Put milk to boil when it boils, add grated squeezed pumpkin, lightly stir, when the solution starts boiling, lower the flame and let it cook. Let the mixture cook and thicken. This should take about an hour. Stir the mixture once desired consistency is achieved, add sugar and stir. Once the sugar is dissolved, put the flame off and add saffron, cool and serve. This can be stored in a fridge for a week.