Hyderabadi Kaddu Kheer
Kaddu ki Kheer is a traditional sweet dish of Hyderabad which is made using bottle gourd. In Hyderabad, bottle gourd is preferred as pumpkin. This kheer is made at weddings, festivals and on special occasions. Made with sago pearls, milk, and various dry fruits, it has a very scrumptious taste that will leave your luscious.
- Sago Pearls (soaked) - 1/4 cup (60 grams)
- Bottle Gourd - 250 grams
- Cashews - 2 tbsp
- Sugar - 1/2 cup (100 grams)
- Milk - 1 litre
- Cardamom - 4-5
- Pista Flakes - 1 tbsp
- Almond Flakes 2 tbsp
How to make Hyderabadi Kaddu Kheer
Boil 1 litre of full creme milk at high flame. Take 250 grams of bottle gourd and grate it, make sure you take a thick bottle gourd as to get more pulp. Leave the middle and soft part of the bottle gourd aside.
Keep stirring the milk until it remains 3/4th of it. As mawa is used to make kheer but we are making it without using mawa. Meanwhile, the milk thickens, roast the bottle gourd.
At medium flame, Take 1 tsp of ghee in a pan, add grated bottle gourd to it and cover it for 3-4 mins to cook until it gets soft. Meanwhile, the milk thickens and remains 3/4th add 1/4 cup of soaked sago pearls to it and cook for 10-12 minutes.
Stir the milk continuously till the sago pearls turn transparent. Now add the roasted bottle gourd to it and mix well. Add 2 tbsp of cashew nuts paste and keep stirring it at short intervals. Turn the flame low and to add 5 cardamoms, peel them and make them in the form of powder.
Stir until kheer becomes thick and smells good, now add 1/2 cup of sugar and 1 tsp of almond flakes. Mix them and turn off the flame. After 4-5 minutes serve the kheer.
Hyderabadi Kaddu ki Kheer is ready to be served. Enjoy it with your family and friends.
- You can increase or decrease the quantity of sugar according to your taste.
- If you want you can add green food color the sweet, to add texture.
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