Indian Pumpkin Pudding

Indian Pumpkin Pudding, also known as ‘Kaddu ki Kheer’, is a popular dessert in Indian households and is often prepared during festivals like Diwali.

This is vegan and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Indian Pumpkin Pudding

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Dessert, Traditional Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 4 Calories: 880

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 400 ml Coconut Milk
• 100 gram Jaggery (or Brown Sugar)
• 1 teaspoon Cardamom Powder
• 25 gram Cashews
• 25 gram Raisins
• 1 tablespoon Ghee (Clarified Butter)

Instructions

1. Peel and dice the pumpkin.
2. In a pot, add the diced pumpkin and enough water to cover it. Boil until the pumpkin is soft.
3. Drain the water and mash the pumpkin.
4. In a separate pot, heat ghee and add cashews. Fry until golden brown. Remove and keep aside.
5. In the same pot, add raisins and fry until they plump up. Remove and keep aside.
6. Add mashed pumpkin, coconut milk, jaggery (or brown sugar), and cardamom powder to the pot. Mix well.
7. Cook on low heat, stirring continuously, until the mixture thickens and reaches a pudding-like consistency.
8. Remove from heat and let it rest for 1 hour.
9. Serve the Indian Pumpkin Pudding in individual bowls, garnished with fried cashews and raisins.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.