Ayurvedic Pumpkin Pudding 'Kheer' With Cardamom And Ghee (Pumpkin Kheer)

Ayurvedic Pumpkin Pudding ‘Kheer’ With Cardamom And Ghee

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.

Ayurvedic Pumpkin Pudding 'Kheer' With Cardamom And Ghee (Pumpkin Kheer)

Pumpkin Pudding (Pumpkin Kheer)

Ingredients

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

Ayurvedic Pumpkin Pudding 'Kheer' With Cardamom And Ghee (Pumpkin Kheer)

Directions

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!

Arya Krishna graduated in Bachelor of Ayurvedic Medicine and Surgery from the prestigious Amrita School of Ayurveda, Kerala, India. She brings more than 5 years of experience in the field of Ayurveda and owns Fellowship in Orthopedics Rehabilitation from the prestigious Appolo group of hospitals, Hyderabad. Currently she is serving as Associate Editor of American Journal of Ayurveda. She is a member of HealthConnect24.com. Specializations include spinal disorders and orthopedics as well as gastroenterological disorders. She is experienced in treating women's health problems like menstrual disorders, leucorrhoea and PCOD. She is efficient in administering all panchakarma therapies and has good knowledge of classical Ayurveda. She is efficient in prescribing Ayurvedic diet for lifestyle disorders and possesses knowledge of yoga and pranayama. She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resident of Danville, PA.

3 comments

  1. Thanks for ur reply sir…..it was really informative…

  2. Hi,
    Is pumpkin compatible with milk….like the incompatibility between fruits and milk does a mismatch exists between vegetables and milk….!
    Thnk u

    • mm

      The sour taste in fruits is the main reason for their incompatibility with milk. It may be majorly present or can accompany other tastes.
      But in vegetables like ripen pumpkin it is absent. So vegetables which have a majorly sweet taste can go with milk like bottle gourd, carrot etc.
      It would not be a good idea though to use vegetables with majorly sour , bitter, astringent and pungent tastes along with milk as these tastes are against the properties of milk.

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