Pumpkin Kheer / Poosani Payasam


As already I shared more than 10 kheer/payasam recipes, since I am payasam lover. This pumpkin kheer also gets listed in my kheer collections. I have prepared this kheer with the jaggery syrup. It was delicious with a wonderful aroma of both pumpkin, jaggery and ghee/clarified butter.

This one of the festival recipe and can be served as an offering to God. Let us move on to the recipe…

Pumpkin Kheer / Poosani Payasam

Pumpkin Kheer / Poosani Payasam


  • Pumpkin (yellow) – 250 gm
  • Jaggery syrup – 200 ml
  • Ghee / Clarified Butter – 1 ½ tbsp.
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Milk – ¾ litre
  • Cardamom powder – ½ tsp


  • Peel and grate the pumpkin, pressure-cook with water for 3 whistles.
  • Remove the lid when the pressure subsides.
  • Heat ½ tbsp of ghee/clarified butter in a kadhai, add in cashew nuts and cook until they turn golden brown.
  • Add in the raisins and cook until they double in size.
  • Transfer it to a bowl.
  • Pour in the milk to that kadhai, add keep in medium flame and wait until they boil.
  • Mash the pressure-cooked pumpkin, and pour it to the milk, give a stir and allow it to boil for 10 mins.
  • Pour in the jaggery syrup, when the milk reduces to half the quantity or thickens and cook for another 15 mins.
  • Pour in rest of the ghee / clarified butter, give a stir and cook until the raw smell goes off.
  • Reserve few roasted nuts and add in the roasted cashew nuts and raisins, give a stir and cook in medium flame for another 10 mins.
  • Transfer it to a bowl.

Serve hot by topping the reserved nuts.

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