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

Ingredients:

• 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

Pressure cooked Pumpkin

Roasted nuts

Milk boiling

With pressure-cooked pumpkin

With cardamom powder

Kheer getting thicken

Pumpkin Kheer / Poosani Payasam

Pumpkin Kheer / Poosani Payasam

Preparation:

• 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.