Pumpkin millet kheer is a shiny orangey dessert made out of pumpkin and millet. The coconut makes it more rich and millets inside make the kheer not only delicious but also healthy. I always craving of ripe pumpkin and a sweet tooth, waiting for sweet desserts especially when prepared by my mother . Though the dessert is completely a vegan diet, you can replace cow’s milk instead of coconut milk. Some people never resist the blunt taste of the coconut milk. But I am sure once you prepare and taste, you would be fallen in love with the dish and coconut milk too.
The dessert can be prepared in the festive time or any special occasion to make more flavoursome.
If you are a sweet craving and pumpkin lover then it must be one of you must try recipe. I won’t say it’s whether a traditional or my mother’s hand made special food. But yes it’s one of my childhood delicacy which was preparing in my home in most of the festivals.
Now a days when vegan food is on pick ,my mother preparing the kheer with out cow milk due to lactose intolerant by my father. My father is fine today but the recipe she made is a signature dish of our famiy
onwards. When I watch cooking shows and comparing her dish, I just wonder my mother has done such an amazing recipe without the knowledge of any diet.
Pumpkin millet kheer contains….
It’s made out of pumpkin, itself one of the healthy food and when ripen double in taste.
The ingredients millet in one of the demanding food in urban kitchen now a days and gluten free too.
Coconut milk , its creamy and richness which makes the kheer looking silky and scrumptious at the end.
Adding of flavour and sweet should be your choice. The one thing I have dared to replace the flavour of cardamom which my mother used to prepare , but I have replaced it with nutmeg powder.
Pumpkin Millet Kheer
Popular Indian kheermade out of pumpkin and millet along with coconutmilk. One of the sweet dessert savour in any festival with full of gratitude and happiness.
- 2 cups pumpkin puree/paste( 2 cups pumpkin chopped/peeled/seeded)
- 1 cup pearl millet puree(2tbsp. pearlmillet powder +¼ th. cup water)
- 1 cup coconut milk
- 5 tbsp Sugar
- 1/2 tbsp nut meg powder
- 1/2 tbsp peppercorns
- 1 handful cashew nuts
- 1 tbsp ghee/clarified butter
- Pinch of salt
In a blender add 1 cup of pumpkin pieces with ½ cup of water .Blend until smooth and do the same for rest of the pumpkin pieces, blend into smooth paste. Keep it aside.
In a heavy bottomed pan fry millet powder over medium flame about 3 to 4 minutes. Off the flame and cool it. In a bowl made a thin paste of the millet adding 1/4th cup of water into it. Keep it aside.
In the same pan heat 1 tbsp. of ghee. When warmed add pepper corns and wait to sputter.
Add cashews and bay leaf. When it changes colour to light brown, add pumpkin puree and stir frequently, about 10 to 12 minutes.
Add 1 cup of water into it along with salt and sugar. Cook pumpkin mixture when it starts to bubble over medium flame, off the flame. Add millet puree and stir until lumps out.
Cook again on simmer, add coconut milk and stirring about to another 5 minutes until get a thick consistency. Off the flame sprinkle nutmeg powder and mix well. Cool in refrigerator before serving.
TIPS: My mother loves to use cardamom powder instead of nutmeg. So if you love the magic flavour of cardamom you can replace it instead of nutmeg powder