Pumpkin kheer

 

Pumpkin kheer/payasam/payesh गुळशेल gulashel in Marathi.

Only four ingredients. My absolute favourite.

Grate 250 gram pumpkin, which has a nice saffron colour, not the yellow variety. Saute it in a thick bottom pan with a tablespoon of ghee. Add about half a cup jaggery when pumpkin is half cooked. Stir this mixture till jaggery is fully dissolved and pumpkin is fully cooked. 

In another vessel, boil half a litre of milk. Thicken it a bit if you have the patience. Add this milk to the mixture and let boil for a couple of minutes. 

Milk sometimes curdles because of the sour elements in jaggery. No problem even if it curdles, tastes as good. 

You can add dry fruits to it but it tastes great as it is. And it gets a lovely color naturally. T

You can make carrot or lauki kheer similarly.

You can change proportions according to your preference, to make it thick, to make it less sweet, etc.

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