Creamy Pumpkin Kheer With Cashew Nuts |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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from 5 spices, 50 dishes by ruta kahate. an indian dessert. Ingredients:
1 small sugar pumpkin |
2 1/2 cups whole milk |
2 teaspoons rice flour |
1 tablespoon water |
1/2-3/4 cup sugar |
6 -8 whole green cardamom pods |
12 raw cashews, chopped coarsely |
1/4 teaspoon nutmeg, finely grated |
Directions:
1. cut pumpkin into wedges, peel, and seed. finely grate pumpkin flesh until you have 2 Celsius wrap and refrigerate any extra for another use.
2. using steamer insert over boiling water, steam grated pumpkin till soft, about 10 minute set aside.
3. bring milk to boil in large saucepan. keep at a low boil until milk thickens a little, about 10 minute make paste of rice flour and water, & stir it into the thickened milk. add sugar and stir to dissolve. (add sugar to taste here.).
4. using side of knife, smash cardamom pods so that peels loosen. with fingers, pry out seeds and use mortar and pestle to grind them to fine powder.
5. add pumpkin, cashews, and cardamom to milk and simmer an additional 5 min so flavors meld. stire in nutmeg and remove from heat. serve hot or cold.
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