Pumpkin Makhana Kheer
Creamy, comforting and delicately flavored with saffron and cardamom, this Pumpkin Makhana Kheer combines tender grated pumpkin, toasted makhana and crunchy ghee-roasted nuts. A wholesome, lightly sweetened dessert perfect for Navratri and festive celebrations.
Ingredients
- 5 cups milk
- 2 cups pumpkin (kaddu) , coarsely grated
- 3/4 cup phool makhana (puffed lotus seeds or fox nuts) , toasted and roughly broken
- 1/4 cup sugar , or to taste
- 1 1/2 tsp cardamom powder
- 8–10 strands saffron , soaked in 1 tsp warm water
- 2 tsp ghee , for sautéing pumpkin
- 1 tsp ghee , for roasting makhana
- 1/2 tsp ghee , for roasting nuts
- 1/4 cup mixed nuts , cashews, almonds and pistachios, chopped
- dried rose petals , for garnish
- pistachio , chopped, for garnish
Instructions
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Simmer the milk: In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and let it gently simmer for 7–8 minutes, stirring occasionally.
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Sauté the pumpkin: Meanwhile, heat 2 tsp ghee in a separate pan. Add the coarsely grated pumpkin and sauté over medium heat until slightly softened, about 5–6 minutes.
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Roast the makhana: Heat 1 tsp ghee in a pan and roast the makhana until crisp. Let it cool slightly, then roughly break it into smaller pieces.
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Roast the nuts: In the same pan, heat ½ tsp ghee and lightly roast the chopped cashews, almonds and pistachios until fragrant. Set aside.
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Cook the pumpkin: Add the sautéed pumpkin to the simmering milk. Mix well and cook for another 5 minutes, allowing the pumpkin to soften further.
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Add the makhana: Stir in the toasted and roughly broken makhana and simmer for 2–3 minutes. The makhana will begin absorbing the milk and naturally thickening the kheer.
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Sweeten: Add the organic sugar and mix well. Continue simmering for another 3–4 minutes, stirring gently.
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Finish with aromatics: Add the saffron along with its soaking water, cardamom powder and roasted mixed nuts. Bring everything to a gentle boil, then turn off the heat.
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Serve: Transfer to a serving bowl and garnish with chopped pistachios, nuts and dried rose petals. Enjoy warm or chilled.
Recipe Video
Recipe Notes
- Makhana quantity: I recommend keeping ¾ cup makhana for 5 cups of milk and 2 cups of pumpkin. This gives a lovely balance of creaminess, pumpkin texture and makhana without making the kheer overly thick.
- Don't over-reduce the milk: Makhana absorbs milk quickly, and the kheer will continue to thicken as it cools. Keep the consistency slightly loose while cooking.
- Sweetness: ¼ cup sugar is ideal for a delicately sweet kheer. Adjust to taste.
- Jaggery option: If using jaggery instead of sugar, allow the kheer to cool until warm before stirring in melted, cooled jaggery. Adding jaggery directly to boiling milk can cause curdling
- My suggestion: Keep the recipe exactly at ¾ cup makhana. With 2 cups of grated pumpkin, you'll already have plenty of texture. Using 1 cup makhana might make the kheer too thick, especially after refrigeration.