Pumpkin Kheer / Poosani Payasam

Pumpkin Kheer / Poosani Payasam

Pumpkin kheer / Poosani payasam is a delicious payasam variety that can be prepared with sugar or Jaggery syrup and nuts.Yellow Pumpkin is one among the most sweetest winter vegetable. I have a like for payasam / kheer anytime and so thought of preparing Pumpkin Kheer / Poosani Payasam / Parangikai Payasam. Pumpkin is known as Poosanikai or Parangikai in Tamil. Pumpkin Kheer / Poosani Payasam was too delicious with a wonderful aroma of both pumpkin, jaggery and ghee/clarified butter.

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.

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.

More Payasam / Kheer Video recipes –


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