This is a simple and easy kheer recipe that screams fall in every sip. This delicious and vibrant kheer is a perfect medley of the nutty, sweet, and aromatic flavors from almonds, pumpkin, cardamom and saffron. Try this for all your fall gatherings and wow your friends and family.
Why this kheer stands out is that it has the perfect flavors of the season. With almonds and pumpkins, the best seasonal produce, this nutty, sweet, vibrant kheer is perfect to make for small occasions as well as for entertaining.
Are you thinking if pumpkins can be used to make kheer? Well, it is a perfect veggie to use not only for pies, but for kheer too. Vegetables are often used to make kheer instead of using grains. Carrot Kheer, Beetroot Kheer, and Sorakai/opo Kheer are great ones that prove how delicious desserts can be whipped up with tasty veggies.
The following ingredients are required to make this fall flavored kheer:
Pumpkins - Bright orange fleshed pumpkins are great for this kheer as they add a beautiful color to the kheer as well.
Almonds - Almonds give the nutty flavor and creamy texture to the kheer.
Sugar - Sweetens the kheer. Add two more tablespoons if you have a very sweet tooth.
Milk and half and half - These two are used in this recipe for a creamy kheer. Whole milk alone can be used instead of half and half and that would also be equally delicious.
Cardamom - Adds to the classic aroma and flavor of kheer
Saffron - Boosts the color while adding aroma, flavor too.
Water - Soaking the almonds in boiling water helps peel the almonds.
Pumpkin seeds and almonds - These are used to garnish the kheer. The textural bites and nutty flavor increases the flavor exponentially.
How to serve this kheer?
This kheer can be served hot, warm, or chilled. Fall is a season where some days are hot and some days remind you of the approaching winter. Based on the temperature range of the day, this kheer can be served warm or chilled. The kheer tastes fantastic both ways.
This kheer can be stored in the fridge easily for up to three days. Therefore this kheer is a perfect choice to make ahead for all fall entertaining. Based on your plan to serve this hot or chilled, reheat the kheer and serve.
How many servings?
This recipe makes about 10-15 servings depending on the portion size. This can make about ten half cup servings and about fifteen one-third cup serving sizes.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Air Fryer Pumpkin Cheesecake Egg Rolls from Blogghetti
- Amish Pumpkin Crunch from Palatable Pastime
- Pumpkin-Cranberry Bread Pudding from A Little Fish in the Kitchen
- Pumpkin Custard Pie from Cheese Curd In Paradise
- Pumpkin Cinnamon Rolls from The Redhead Baker
- Pumpkin Scones from Karen's Kitchen Stories
- Tasty Pumpkin Cookies from Art of Natural Living
Come fall, there are loads of varieties of pumpkin everywhere. Sighting the pumpkins makes me feel very special as fall is my favorite season! There is something magical. Yup! And looking at pumpkins doesnt stop and they end at your kitchen counter, well, many varieties. I use them to make savory as well as sweet recipes. Whether it is this simple kheer, or this Vegan Pumpkin Halwa, Pumpkin Rabdi, or Parangikai Halwa, or other desserts that I will be sharing soon, they are simply tasty. If you are looking for savory recipes that use pumpkin, try Pumpkin Malai Kofta, Parangikai Kootu, Lumina Pumpkin Olan, Pumpkin Shaped dinner Rolls, Pumpkin Methi Makki di Roti, and Pumpkin Paratha.
Pumpkin - 1.5 cups, cubed
Almonds - 32
Milk - 2 cups
Half and half - 1.5 cups
Sugar - ⅔ cups
Water - ½ cup
Cardamom - 3, crushed
Saffron - 2 generous pinch
Pumpkin seeds - 1 to 2 tbsp, toasted
Sliced almonds - 1 to 2 tbsp
Soak the almonds in boiling water for about 10-15 minutes. Peel the almonds bu squishing the almonds.
Grind the almonds and pumpkins with a cup of milk, and the water (used for soaking almonds) to a smooth puree.
Transfer the contents to a heavy bottomed pot, bring out to boil and simmer for 4-5 minutes, until the raw smell goes off.
Add the remaining milk, half and half, sugar, crushed cardamom, and saffron. Simmer for 2-3 minutes.
Transfer to serving cups, garnish with pumpkin seeds and almonds. Serve hot, war, or chilled.