kaddu ki kheer or pumpkin kheer. Pumpkin is called as Gummadikaya in telugu and Kaddu in hindi. In most parts of India, Pumpkin is a symbol of festivity, these are used during various pooja like the ayudha puja or on a house warming puja by breaking them. Some use the white pumpkin while some the golden pumpkin based 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 known as mukkala sambhar is prepared in most temples offering meals during festive 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 consume during vrat or fasting.
Today iam sharing a simple kaddu ki kheer recipe called as gummadikaya payasam in my mother tongue. It is simple to prepare and great to taste and can be prepared during any festive occasion. It is creamy and delicious with a great aroma.
kaddu ki kheer also makes a great after meal dessert or a summer dessert when chilled and served.
I have used red pumpkin to make this kheer. I often feel grating pumpkin is a great task. This recipe doesn’t need us to grate it since pumpkin is cooked as it is after chopping to large pieces.
The below mentioned pumpkin kheer recipe yields a smooth and creamy kheer that anyone will like. But if you feel it is a tedious process to cook the pumpkin and grind. You can follow the variation mentioned in the recipe below.
How to make kaddu ki kheer or pumpkin payasam
1. Wash pumpkin and cut to half or a size that is comfortable to you. Add water to a pressure cooker, place the pumpkin in a bowl.
2. Pressure cook for 1 whistle on a medium flame.
3. When the pressure goes off, take the pumpkin out and scoop off the pulp. Discard the skin.
4. Add it to a blender along with milk, sugar, elaichi and saffron. You can also skip this step, but since pumpkin has lot of fiber this helps to break down the fibers well.
5. Make a smooth puree. If you do not want to make a puree, mash it well to smooth.
6. Rinse sabudana well and cook it in water until soft. This step is optional. You can skip using it but it adds volume and thickens the payasam.
7. We need to cook until the sabudana turns transparent.
8. Add the pureed pumpkin together with milk, cardamom, sugar and saffron. You can also add rose water to this.
9. Boil on a low to medium flame until it begins to bubble up. Ghee fry cashews and raisins in a pan and add them to the kheer.
pumpkin payasam or kaddu ki kheer recipe
Ingredients (1 cup = 240ml )
- 1 ½ cups milk
- 350 grams pumpkin (half of a medium sized pumpkin)
- 1 cup water
- 1/3 to 1/2 cup Sugar (adjust to suit your taste)
- 1/8 tsp cardamom powder
- strands saffron Few , (optional)
- 3 tbsp sago / saggubiyam
- rose water Few drops (optional)
- 2 tbsp ghee adjust
- raisins Few
- dried coconut Few pieces (optional)
- cashews Few
- Pressure cook pumpkin for 1 whistle. Once cool, Scoop the pulp from pumpkin and discard the skin. Grind pumpkin pulp along with the milk, cardamom powder, saffron and sugar to smooth.
- Cook sago with 1 cup water till translucent.
- Pour the ground mix to the cooked sago and bring it to a boil and simmer for around 3 mins.
- Add few drops of rose water, this is optional.
- Heat ghee in a pan, add coconut pieces fry till golden. Add cashews and fry till slightly golden, add raisins and off the heat
- Add this to kheer or gummadikaya payasam.
- Boil the milk with sago till translucent. Grate the pumpkin and add it along with sugar, cardamom powder and saffron to the boiling milk. Boil till pumpkin is cooked thoroughly
- Serve kaddu ki kheer warm or cold with nuts.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes