Pumpkin Vermicelli Kheer | Festive Sweet | Pudding Recipe

Vegetables available in abundance in this season are made use of the most, benefiting not only the consumer, but also the farmers who grow them. Fresh and seasonal produce is like nectar to the body. One such vegetable is Pumpkin. Did you know, a cup of cooked, mashed pumpkin provides more than 200% of daily required vitamin A.

Pumpkin Vermicelli Kheer

A fiber-rich vegetable, it can keep you fuller for longer with fewer calories ingested. A cup of cooked mashed pumpkin also provides more potassium than banana, which is beneficial for our muscles and balancing our blood pressure, for someone on a normal diet.

Festive Sweet

Pumpkins can be seen everywhere in the market at the moment, at its best quality and also price. The beautiful looking pile of sweet pumpkins piled up, beckoned me at the store. I simply had to get them and make the most of them. Recently in my blog I shared recipes with PUMPKIN – Pumpkin jam, Eggless Whole Wheat Pumpkin Raisins Cake, Pumpkin Kala Chana Gravy , Pumpkin Rava Halwa , Pumpkin Poori, Pumpkin Coconut Fudge , Pumpkin Jaggery Halwa, Pumpkin Tomato Soup .

Kheer (kheeripayeshpayasam or phirni) is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is typically served as a Dessert.

Pudding Recipe

Seviyan kheer also known as vermicelli kheer is a must at any festival. This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet that can be eaten as Meetha or Dessert.

Vegetable Dessert

Traditionally, in seviyan kheer, we only add cardamom powder. But in this recipe, I have used cinnamon stick. It is optional and can be skipped. For the semiya aka vermicelli, I have used whole wheat thin vermicelli. As far as nuts and dry fruits are concerned you can add your choice of nuts and dry fruits. I garnished with sliced pistachios & golden chocolate balls.

Festive Mithai

This Pumpkin Vermicelli Kheer  is a twist to the traditional Vermicelli Kheer. The addition of steamed pumpkin puree gives a beautiful color and a healthy touch to this kheer.

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Ingredients:
Pumpkin – 300 gms (deseeded, peeled and cubed)
Thin vermicelli – 1 cup
Milk – 4 cups
Sugar – 1/2 cup
Cinnamon stick – 1 inch
Sliced pistachios & golden chocolate balls for garnishing
Ghee – 2 tbsp
A pinch of salt

Method :

  1. Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
  2. Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
  3. Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
  4. Heat ghee on medium heat in a pan. Continue to stir and roast vermicelli until it turns golden brown.
  5. Now add milk, cinnamon stick and let it boil.
  6. Cook for 10 minutes on low flame (don’t over).
  7. In a another pan add steamed puree pumpkin with 1/2 cup of sugar.
  8. Cook mixture for 5 minutes on low heat till sugar dissolve completely.
  9. Add this prepared pumpkin sugar mixture with prepared kheer with milk.
  10. Cook for 10 minutes and then garnish with chopped dry fruits (discard cinnamon stick before serving)
  11. Serve hot or cold :).

Tip

You can use Cinnamon powder (1/4 tsp) as well.

Kaddu Ki Kheer

Happy Holi 2021 | Colourful Sabudana Kheer | Tapioca Pearls Pudding

The Indian festival of “HOLI” is all about eating good food and playing with bright colors. Holi is a spring festival. It is also known as the festival of LOVE, festival of Happiness ❤️A Holi without sweet ❤️ is incomplete 😊When it comes to food coloring, I’ll happily take the natural route whenever possible. There are so many beautiful hues in food, so why not use them? Sources for natural colorings can be found all over the place, and many may already be in your pantry or fridge. This colourful plate is my way to celebrate Holi.

Creamy, delicious & thick pudding made with tapioca pearls, milk, sweetener & cardamoms. Sabudana is the hindi name for tapioca pearls & KHEER refers to an Indian pudding. Sabudana is often used in Indian cooking to make various dishes like porridge, kheer, khichdi & vada.

Happy Holi

Yellow – Mango Custard
Red – Beetroot Roohafza
Purple – Blueberry
Green – Zucchini
White – With Cardamon

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Ingredients:

Kheer :
Sabudana – 2 cups
Milk – 2 litres

Yellow – Mango Custard (2 tbsp of vanilla custard powder, 1/2 cup + 2 tbsp of milk, One big mango , 1/4 cup of sugar)

Rose Flavoured Sweet – Beetroot Roohafza (One small beetroot, 1/4 cup of sugar, 1 tbsp of Roohafza)

Green Pista Zucchini Sweet ( 1/4 cup of grated zucchini, 1/4 cup of sugar, 1/4 cup of milk, 1/4 cup of chopped pistachios, 1/4 tsp of fennel powder)

Black Currant Blueberry ( 1/2 cup fresh blueberries, 1/3 cup sugar, 1/4 cup milk)

Vanilla Cardamom Kheer (1/4 cup milk, sugar as per taste, cardamom powder – 1/4 tsp)

Colorful Festive Plate

Method :

For Sago Kheer :

  1. Wash sabudana thrice and soak with 4 cups of water (overnight). Drain almost extra water, and keep covered for 1 hour or until sabudana is soft.
  2. Add 1 & 1/2 litre milk in a large pan and let it boil.
  3. Cook for 15 minutes on low flame.
  4. Sunshine SweetMango Custard :
    1. Add 1/2 cup of milk in pan and let it boil. Mix custard powder and 2 tbsp of milk.
    1. Add custard powder paste into boiling milk with 1/4 cup of sugar.
    2. Cook for 3 minutes. Now add prepared 2 cups of cooked sago kheer.
    3. Slice mango and make purée. Add in a custard kheer. Cook for 5 minutes and it’s done.
  5. Rose Flavoured Sweet – Beetroot Roohafza
    1. Peel, chop and grind beetroot in a mixer. Add grated beetroot in a pan with 1/4 cup of sugar. Cook it thicken then add 2 cups of prepared sago kheer with milk.
    2. Cook for 5 minutes and then add roohafza. Mix well and it’s done.
  6. Green Pista Zucchini Sweet
    1. Mix grated zucchini, sugar and milk in an pan. Cook on low flame until thicken and then add 1 cup of prepared sago kheer.
    2. Mix well and add fennel powder.
    3. Garnish with chopped pistachios.
  7. Black Currant Blueberry
    1. Grind blueberry and add in a pan with sugar.
    2. Cook till it thicken. Add 2 cups of prepared sago kheer with 1/4 cup of milk.
    3. Cook for 5 minutes and it’s done.
  8. Vanilla Cardamom Kheer
    1. Just add little milk (1/4 cup ), sugar and cardamom powder in a remaining kheer. Cook for 5 minutes and it’s done.
Homemade Holi Colors

DIY Homemade Holi Colors

Here are some easy and quick way to prepare chemical-free Holi colours with zero side effects, at the ease of your home. One easy way of creating Holi Colours is mixing cornstarch, few drops of essential oil, talcum with natural food colors. I used Turmeric ( Yellow Color), Spinach (Green Color), Beetroot (Pink Color) and Carrots (light peach color). This may look like a time-consuming process initially, but it is all you will need to make this Holi safe and special. Mix the cornstarch, few drop of essential oil, little talcum with squeeze veggies juice in a large bowl until it forms a thick paste (mix with hands). Pour liquid on a paper plate and let it dry overnight.

Homemade Colors

Use a coffee grinder or mixer to crumble the disc back into powder. Again spread powdered colors in a plate and let it dry overnight ( or under sunlight for 4 hours). Then sieve them and its ready 😊😊 Don’t worry I didn’t throw veggies after squeezing. I just add squeezed veggies with Rava batter and made Rava Chilla 😊😊😊. Warning : This recipe gets messy 😊😊 so prepare for cleaning 🧹


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Custard Rice Kheer With Leftover Rice | Dessert Recipe | Leftover Ka Makeover

Custard Rice kheer is made of rice, milk, sugar, and vanilla custard powder. Vanilla custard powder gives a unique flavor to the kheer. In this recipe, I have used leftover rice. You can also make this kheer with freshly cooked rice.

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Custard Kheer

Custard Rice Kheer With Leftover Rice | Dessert Recipe

Ingredients:
Cooked Rice – 1 cup
Milk – 2 cups + 1/4 cup
Vanilla Custard Powder – 3 tbsp
Sugar – 1/4 cup
Chopped Mix Dry Fruits– 1/4 cup
Green cardamom powder – 1 tsp

Method:

  1. Mix custard powder with 1/4 cup cold milk and keep it aside.
  2. Now boil 2 cups of milk in a deep saucepan and when it comes to boil.
  3. Add custard milk mixture and stir continuously. Cook on medium flame for 10 minutes.
  4. After 10 minutes add sugar and cook until sugar melts.
  5. Now milk will become little thick then add cooked rice and mix them well.
  6. Cook for 5 minutes on medium-low flame. Finally, add cardamom powder and mix it well.
  7. Transfer kheer into a bowl and garnished with chopped mix dry fruits. Allow it to cool down to room temperature and then keep it in the refrigerator. Serve chilled.
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Best Use Of Leftover Rice

Tips:

  1. You can add dry fruits of your choice.
  2. Adjust sugar according to your taste.
  3. You can serve kheer with fresh fruits.
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Dessert Recipe