kaddu ki kheer | gummadikaya payasam | pumkin kheer

kaddu ki kheer or Cucurbita pepo kheer. Pumpkin is called equally Gummadikaya in telugu and Kaddu in Hindoo. In nigh parts of India, Pumpkin is a symbolic representation of festivity, these are utilized during various pooja like the ayudha puja or on a house warming puja by breaking them. Roughly use the white autumn pumpkin while some the golden pumpkin settled on their beliefs and customs. Apart from the puja, these are also used for culinary purpose and they are widely used to make sambar, pumpkin halwa or pumpkin payasam.

Pumpkin sambar noted as mukkala sambhar is prepared in just about temples offering meals during gay occasions and it is also prepared in many households too in Andhra.

Even in North India, navratri kaddu or kaddu ki sabzi, kaddu ki kheer and kaddu ka halwa are prepared to devour during vrat OR fasting.

Today iam unselfish a simple kaddu ki kheer recipe called as gummadikaya payasam in my maternal language. Information technology is simple to ready and great to savour and can be embattled during any festive juncture. It is creamy and delicious with a great aroma.

kaddu ki kheer also makes a great after meal dessert or a summertime dessert when chilled and served.

I have utilized cherry pumpkin to make this kheer. I often feel grating Cucurbita pepo is a great task. This recipe doesn't need us to grate information technology since autumn pumpkin is cooked as it is after chopping to large pieces.

The below mentioned autumn pumpkin kheer recipe yields a streamlined and creamy kheer that anyone will like. Just if you feel it is a tedious process to cook the pumpkin and labor. You can follow the variation mentioned in the recipe below.

How to piss kaddu ki kheer or pumpkin vine payasam

1. Wash pumpkin and gelded to half or a sizing that is comforted to you. Add water to a pressure sensation cooker, place the pumpkin in a bowl.

2. Pressure cook for 1 tin whistle on a culture medium flame.

3. When the pressure goes off, take the pumpkin vine out and lift out murder the pulp. Discard the skin.

4. Add it to a blender along with milk, sugar, elaichi and saffron. You rump besides skitter this step, but since pumpkin vine has wad of fiber this helps to crush the fibers well.

5. Make a smooth puree. If you perform non deficiency to take in a puree, mash information technology well to smooth.

6. Gargle sabudana well and cook it in urine until soft. This step is optional. You pot skip using it just it adds loudness and thickens the payasam.

7. We need to cook until the sabudana turns diaphanous.

8. Add the pureed pumpkin vine together with Milk, cardamon, sugar and saffron. You can also add rose body of water to this.

9. Boil happening a low to medium flame until it begins to bubble up. Ghee fry cashews and raisins in a pan out and add them to the kheer.

pumpkin payasam or kaddu ch'i kheer recipe

• ▢ 1 ½ cups Milk
• ▢ 350 grams pumpkin (uncomplete of a medium sized pumpkin)
• ▢ 1 transfuse water
• ▢ 1/3 to 1/2 cup Sugar (adjust to suit your savour)
• ▢ 1/8 tsp cardamom powderise
• ▢ strands saffron A couple of , (optional)
• ▢ 3 tbsp sago / saggubiyam
• ▢ rose water Few drops (optional)
• ▢ 2 tbsp ghee adjust
• ▢ raisins Hardly a
• ▢ dried coconut Few pieces (optional)
• ▢ cashews Few

• ▢

  Pressure cook pumpkin for 1 whistle. Once unfriendly, Scoop the pulp from pumpkin and discard the skin. Drudgery pumpkin pulp on with the milk, cardamon powder, saffron and refined sugar to smooth.

• ▢

  Cook sago with 1 cup water till translucent.

• ▢

  Pour the background mix to the cooked sago and bring it to a boil and simmer for around 3 mins.

• ▢

  Add u fewer drops of rose water supply, this is nonmandatory.

• ▢

  Heat ghee in a pan, add coconut pieces small fry till golden. Contribute cashews and fry till slightly golden, add raisins and off the heat

• ▢

  Attention deficit disorder this to kheer or gummadikaya payasam.

• ▢

  Variations:

• ▢

  Boil the milk with sago till translucent. Grate the pumpkin vine and add it along with sugar, cardamom powderise and saffron to the stewing milk. Boil till pumpkin is cooked thoroughly

• ▢

  Serve kaddu ki kheer warm or cold with nuts.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed gradual photograph instructions and tips above the recipe card.

Nutrition Facts

kaddu qi kheer | gummadikaya payasam | pumkin kheer

Amount Per Serving

Calories 354 Calories from Fat 126

% Daily Evaluate*

Gross 14g 22%

Saturated Fatness 8g 50%

Cholesterin 37mg 12%

Sodium 72mg 3%

Potassium 557mg 16%

Carbohydrates 54g 18%

Fiber 1g 4%

Sugar 42g 47%

Protein 5g 10%

Vitamin A 10130IU 203%

Ascorbic acid 11.4mg 14%

Calcium 162mg 16%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

Nigh swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi's Recipes. My aim is to help you Captain Cook great Indian food with my time-tested recipes. After 2 decades of get in practical Asian nation cooking I started this blog to help multitude cook better & more often at home. Whether you are a novice operating theater an experienced cook I am sure Swasthi's Recipes will assist you to raise your cookery skills.
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