Saturday, June 4, 2011

Kaddu ki kheer


INGREDIENTS:
  1. Milk (full fat)1 liter
  2. Kaddu(pumpkin) 1 Medium(grated)
  3. Khoa 50grms
  4. Cashewnuts(kaju) 1 mutthi(handful) grind to paste
  5. Basmati rice 1 mutthi(handful)(soak in water for 30mins)
  6. Elaichi powder pinch
  7. Saabudana 3tbspns(saoked for 20mins)
  8. Sugar to taste
  9. Green colour 2-3drops
  10. Vanilla essence 1tspn
  11. Saffron(zafran) few strands
  12. Almonds cut finely for garnishing(soak them a day before)
METHOD
  1. Boil grated kaddu in water or milk to almost done.
  2. Dry basmati rice on a soft cotton cloth then grind it to granuales and keep aside.
  3. Boil milk and add cashewnut paste,basmati rice,saabudana.
  4. Keep stirring every now and then.
  5. Add elaichi powder,few saffron strands.
  6. When the rice is almost done add cooked kaddu to it and cook till desired consistency(it should be thick).
  7. Finally add sugar,khoa,vanilla essence,green colour to it.
  8. Garnish with almonds and serve chilled .
at

26 comments:

  1. AnonymousJune 6, 2011 at 1:49 AM

    Salam...after a long time its a nice post..keep up your good work. wats the substitute for khoya?

    ReplyDelete
  2. AnjumJune 6, 2011 at 9:26 AM

    its ok if u dont add khoya...actually seeing if u add khoya..u cant store the meetha for more than a day...n people usually add milkmaid in place of khoya...but i have never tried it personally..u can prepare the meetha even without khoya

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  3. sharadaJune 7, 2011 at 8:35 PM

    The kheer looks great..nice blog and love to follow u.

    ReplyDelete
  4. FathimaJune 11, 2011 at 10:45 PM

    It looks so creamy, I have bookmarked it to try out soon.

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  5. MonaJune 13, 2011 at 8:32 AM

    One of my favorite meethas. Looks yummy.

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  6. HumairaJune 17, 2011 at 8:02 PM

    Anjum! This looks delicious, back after a long time but trying to visit all blogs. yours tempts me to make this.

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  7. RahinJuly 14, 2011 at 9:32 PM

    oh i wanna have some kheer now :) its been ages since i had this ...always end up making the halwa

    ReplyDelete
  8. AnonymousNovember 23, 2011 at 3:36 AM

    Very nice Anjum -:)

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  9. nasreen haiderDecember 1, 2012 at 3:03 AM

    its very nice..nd easy to cook..

    ReplyDelete
  10. BittuJune 23, 2013 at 12:09 PM

    Very good recipe but the green color and essence has to be added last when the kheer becomes cool at room temperature then garnish with almonds and cherrys

    ReplyDelete
  11. EmanOctober 27, 2013 at 1:28 AM

    Salam alaikum,

    This is for how many people? I want to make this for 30 persons let me know the proportion please. Thanks ,

    Mrs. Yusuf

    ReplyDelete
  12. AnjumOctober 28, 2013 at 8:57 AM

    Asak Mrs Yousuf

    The quantities I mentioned are for 5 people , and if you need for 30 people please calculate accordingly.
    Instead of making in such a big quantity , I suggest you make 2 different deserts to simplify the job and also have variety.

    Good luck

    Anjum

    ReplyDelete
  13. UnknownNovember 19, 2013 at 10:34 AM

    Its v easy to make it,i hav learnt frm ths recipe,thnku,i love it now,

    ReplyDelete
  14. UnknownDecember 18, 2013 at 4:02 AM

    hi anjum this recipe is so good i was tried at home my all family members r appreciate it and they all enjoyed to eat it .and its easy to make thnku .

    ReplyDelete
  15. UnknownDecember 18, 2013 at 4:07 AM

    hi anjum this recipe was so good i was tried it at home and my family members r appreciate it and loved to eat it .thanku so much.

    ReplyDelete
  16. AnonymousJanuary 31, 2014 at 10:51 AM

    Thank u Anjum as this was amazingly delicious....thanx for the recipe

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  17. samiya shehwarMarch 24, 2014 at 4:05 AM

    Good your blog is very useful

    ReplyDelete
  18. samiya shehwarMarch 24, 2014 at 4:08 AM

    Good your blog is useful

    ReplyDelete
  19. AnonymousJune 19, 2014 at 5:14 PM

    Anjum, tried the recipe. I usually make it with milk, sabudana, sugar and condense milk. But the additions you suggested added a far more royal taste. Especially the kaju. Thank you!

    ReplyDelete
  20. AnonymousJuly 3, 2014 at 7:23 AM

    Rana Bathul , tried this recipe..its tasty..thank u

    ReplyDelete
  21. anwerquadriJuly 9, 2014 at 9:00 PM

    I suggest 200 gms khoya for one ltr milk for a rich taste.
    Similar quantity of qalaqand or full fat milk powder can be used, if khoya is not an option.
    Essence & color are best to be added when the kheer temperature comes to room temperature or below.
    Garnishing with cherry & fruits (dried papaya) will definitely enhance the taste.
    Custard powder can be an option, if rice powder is not available.

    ReplyDelete
  22. UnknownJuly 4, 2016 at 9:01 AM

    Hmmmmm its so yummy.!!thanks for the recipe...
    jazakuallah.

    ReplyDelete
  23. UnknownAugust 4, 2016 at 3:09 AM

    tried it...was yumm..got lots of appreciation..thankss ...may allah grant u more success..aameen

    ReplyDelete
  24. AnonymousApril 27, 2017 at 7:09 AM

    Assalamwalykum ..Got lots of appreciation..jazakallah.

    ReplyDelete
  25. UnknownJanuary 14, 2018 at 7:46 AM

    Please avoid green color and essence go natural

    ReplyDelete
  26. UnknownJanuary 14, 2018 at 7:47 AM

    Please avoid essence and green color

    ReplyDelete