Creamy Pumpkin Kheer With Cashew Nuts

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.