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I love carrot kheer and I often prepare it. This time I had got a huge red pumpkin and I had to finish it off πŸ˜› So instead of carrot, tried it with pumpkin and it turned out just similar to carrot kheer and loved it πŸ™‚ Do give it a try friends. I learnt carrot kheer from the video of Varevah chef and the same I have applied here. Varevah chef uses sugar, but I use Jaggery for most of my desserts πŸ™‚



Red/yellow Pumpkin/ Parangikai : 6 to 7 inch piece.

Milk : 3 cups

Ghee/ Clarified butter : 2 tablespoons

Cardamom : 2 cloves

Almond and cashews : 5 each

Palm candy/Jaggery/Vellam : 1/4 cup

To Garnish:

Ghee /Clarified Butter : 1 teaspoon

Almond, Cashews, raisins : handful


  • Peel the skin of the pumpkin and chop them to pieces.
  • Add 1/2 cup milk , chopped pumpkins, almond, cashews and cardamom seeds and boil it till tender soft.
  • Cool down well, then grind it to a fine paste.
  • Heat the remaining milk in a large pan. Mix the jaggery as well with milk and boil.
  • When it boils, add the pumpkin paste.
  • Let it boil. Add ghee slowly every 3 to 4 mins.
  • It would start getting thicker. It would take around 15 mins to become thick. Stop and set aside.
  • In another small pan, heat 1 teaspoon ghee, add almonds, cashews. Saute for 2 to 3 mins. Add the raisins and saute.
  • Garnish the kheer with these nuts and raisins.


My notes:

Allow it cool and keep it in refrigerator. After 3 to 4 hours, this is just so yummy πŸ˜€

I used only 1/4 cup of jaggery as the pumpkin by itself was a little sweet, you can vary according to your taste.

You can use normal sugar instead of jaggery as well.