Pumpkin Kheer

Ingredients:

Pumpkin - 1(Medium Size)
Milk - 1 litre
Sugar - 1/2 cup
Ghee - 1 Tsp
Raisins - 8 - 10
Cashew Nuts - 4 -5
Cardamom Powder - 1/2 Tsp
Wheat Powder - 1/2 Tsp

Method:

Peel the outer layer of pumpkin and grate it well.

Take a kadai, roast the wheat powder till its color change. Wheat powder is used to give the kheer a thick consistency. Keep it aside. Pour ghee and add the grated pumpkin and roast till the water in it drains. Add sugar to this and fry.

Put the milk in a pan and boil it until it gets thick and keep stirring it continuously.

Add the mixture(pumpkin+sugar) and wheat powder to the boiled milk and cook for few mins and when the pumpkin kheer is cooked well add cardamom powder, cashew nuts, and raisin.

If needed, food color and essence can be added for taste.

Keep it in refrigerator and serve it chill.

Kheer - Rice Payasam

INGREDIENTS:

1. Cooked rice - 1/2 cup
2. Milk - 4 cup
3. Raisins - 10
4. Cashews - 15
5. Sugar or brown sugar - 3/4 cup
6. Cardamom - 3
7. Shredded almond - 1/4 cup
8. Ghee - 1 table spoon.

PREPARATION:

1. Heat the ghee and fry the cashews, raisins and almonds until the raisins plump and keep it aside.
2. In a pan add milk and boil it. Add the cooked rice and keep the stove in sim.
3. When the milk becomes thick, add the sugar and stir well.
4. Add crushed cardamom, raisins and cashew to the simmering milk. Cook until the right consistency (thickness) is reached and serve. Garnish it with almonds, cashews on the top.