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)


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)


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 is an Ayurvedic Practitioner, educator, and speaker. She completed her Bachelors in Ayurvedic Medicine and Surgery (BAMS) from Amrita School of Ayurveda, Kerala, India. She is registered as an Ayurveda doctor (Reg No: 14664) under the Indian Medical Council. She received a Fellowship in Orthopedic Rehabilitation from Apollo group of Institutions, Hyderabad. An editor with the International Ayurvedic Medical Journal, she previously served as the associate editor of the American Ayurvedic Journal of Health. Before moving to the US in 2015, she was Resident Medical Officer (Ayurveda) in AyurVAID hospital, Bangalore and has knowledge and experience in precision and evidence-based Ayurveda. She was an Ayurveda Domain expert with Health Connect 24 – a unique platform to bring together Ayurveda, Yoga and swadeshi. She is efficient in performing all Panchakarma procedures (purification therapies) and has knowledge of Marma Therapy. Other areas of expertise include Ayurveda diet and lifestyle, women’s health, and rasayana (rejuvenation). She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resource person for the Council of Ayurveda Research (CAR) and is an Ayurvedic blogger with Mother Earth Living. Currently, she is residing in Danville, Pennsylvania and is listed as a BAMS doctor with AAPNA (Association of Ayurveda Practitioners of North America). She is an Ayurveda Consultant and Educational coordinator with Be Mind Body Skin, New Jersey and Subject Matter Expert at At Home with Ayurveda, UK.


  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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