Gulshela / pumpkin kheer

Name: Gulshela / pumpkin kheer
Cuisine: Indian
Ingredients: 1 cup - grated pumpkin; 2 tsp - ghee; 2 1/2 cup - full cream milk; 1 tbs - wheat flour; 1/4 cup - grated jaggery (as per taste); 1/4 tsp - cardamom powder; 1/4 tsp - nutmeg powder; 8-10 - cashews; 8-10 - raisins

deoyani @rani_

Traditional recipe from Maharashtra. Very nutritious, tasty and easy to make.

deoyani @rani_

Traditional recipe from Maharashtra. Very nutritious, tasty and easy to make.

Saved

Ingredients

1 cup- grated pumpkin
2 tsp- ghee
2 1/2 cup- full cream milk
1 tbs- wheat flour
1/4 cup- grated jaggery (as per taste)
1/4 tsp- cardamom powder
1/4 tsp- nutmeg powder
8-10- cashews
8-10- raisins

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Steps

1

Heat 1 tsp ghee in a pan. Add wheat flour. Roast it till it becomes light brown and aromatic.
2

Take out roasted flour in a bowl and keep it aside.
3

In same pan add 1 tsp ghee then add grated pumpkin and mix well.
4

Cover the pan and cook it for 5 to 6 minutes. Stir in between if needed.
5

Add roasted flour in pumpkin and mix well. Boil the milk. Add pumpkin flour mixture to boiled milk. Stir well.
6

Cook until milk slightly thicken. Add cashews, raisins,cardamom powder and nutmeg powder. Mix well. Switch off the gas.
7

Meanwhile make jaggery syrup. Dissolve the jaggery syrup in 4 tbs water. Bring it to boil stir well. Simmer it until dissolved and slightly thickened.
8

Filter the jaggery syrup and keep aside. Mix both pumpkin,flour mixture and jaggery syrup together when they are warm.
9

Remember not to add hot syrup to kheer. Sometimes it may curdles the milk.