By Aditi Saraswat
August 12, 2026
Kaddu may be loved in savoury dishes, but it can surprisingly be used to make creamy kheer as well. This variation skips the use of refined sugar and depends on naturally sweet ingredients such as dates, milk and a few aromatic add-ons for the flavour.
2 cups grated yellow pumpkin (kaddu) 1 litre full-fat milk 8–10 almonds, sliced 8–10 cashews, chopped 1 tbsp pistachios, sliced 4–5 green cardamom pods, powdered 8–10 saffron strands 1 tsp ghee 1 tbsp raisins 1 tbsp date pastechopped
In a pan, heat ghee and add the grated pumpkin to it. Sauté for about 5 to 6 minutes until the raw smell vanishes.
Boil the milk on medium flame, and then add the sautéed pumpkin to it until it softens and the milk thickens a bit.
Now, add cardamom, saffron, chopped almonds, cashews, pistachios and raisins to it. Let it simmer on a low flame.
Once the kheer has cooked nicely, add the blended date paste to it and stir it well.
Cook for another 4 to 5 minutes, then switch off the flame and serve warm or chilled as per choice.