This is a quick kheer recipe with little millet and pumpkin. I have tasted pumpkin kheer earlier and thought of preparing it with the combination of a millet. It tastes good hot or cold. Check for other recipes of pumpkin as Pumpkin & Hyacinth beans Paratha /Sihikumbala - AvarekaiParatha, Eggless Pumpkin Cake, Pumpkin Soup and Pumpkin core (tirulu) Chutney.
Pumpkin pieces – 1 cup
Little millet or Saame akki – ½ cup
Jaggery – ¾ cup (adjust according to taste)
Cardamom powder – ¼ tsp
Dry fruits of choice (Almonds, cashews) -2 tsp
Coconut milk – ½ cup
Full fat Milk (milk with cream) – ½ cup
Protein powder (Badam flavoured) – 2 tbsp (optional)
Salt – a pinch
- Peel off and core out pumpkin and chop roughly. Peel can be retained if it is tender pumpkin.
- Fry/ dry roast little millet for 5 minutes or until raw smell goes off.
- Wash fried millet and pressure cook with pumpkin pieces adding 3-4 cups of water. Set aside to cool.
- Take all the cooked pumpkin pieces and about half of cooked little millet and milk cream (haalina kene) in a mixer jar and grind to smooth paste.
- Extract thick coconut milk or you can use canned coconut milk. Click here for the process of coconut milk extraction.
- Now, take ground paste, remaining little millet (cooked), jaggery, protein powder and salt in a vessel and boil well. Add little water if it is too thick or solid. Allow jaggery to melt and combine properly. Add milk, coconut milk to the same and add cardamom powder too.
- Dry roast chopped almonds & cashews, add to the kheer. Switch off the heat when it starts boiling. Enjoy the taste.