Badam-Carrot-Moong-Pumpkin Kheer

Nutritional Info - Pumpkin is rich in potassium a nutrient that helps maintain blood pressure and kidney function.

Cooking Time - 20 min

Preparation Time - 2o min

Serves - 4

Ingredients

Carrot - 3 (big ones)

Pumpkin chopped – half the quantity of the chopped carrot pieces

Badam/Almonds – handful

Moong – handful

Saffron – pinch

Elaichi powder – pinch

Jaggery – ½ cup

Milk(Boiled and cooled) – ½ cup

Ghee – ½ tsp

Broken cashew – 1 tsp

Water

Method of Preparation

1) Place moong, almonds in a vessel and pour little bit of water just to cover these two. On top of moong and almonds place the carrot and pumpkin pieces, pinch of saffron and pressure cook for 3 whistles.

2) Switch off and once it is cooled transfer it to a blender and blend them into a puree adding little bit of water.

3) Pour the puree in a vessel along with water to the desired consistency, jaggery powder and elaichi powder and simmer them till the jaggery is thoroughly combined.

4) Switch off and pour the boiled and cooled milk.

5) Chill and before serving garnish with ghee roasted cashew and serve.

Posted in: Almonds, Badam, Carrot, dessert, Indian Kheer, kheer, Moong, mung dal, pudding, Pumpkin