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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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 :).


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

Kaddu Ki Kheer

Pumpkin Tomato Soup | Autumn Soup Bowl | Veggies Soup

A bowl of warming soup is the best comfort food on a cold day. Pumpkin, and tomato combine to make a healthy and colorful soup, which I especially enjoy during the fall. What I love about this soup is that it’s a breeze to throw together and has a velvety texture without the need for heavy cream.

Pumpkin Tomato Soup

Pumpkin is loaded with vitamin A, which is thought to be great for eye health, the antioxidant beta carotene, which may help to prevent cancer, and potassium, to help with muscle recovery after a workout. Paired with tomatoes, which are a great source of vitamin C, iron, and lycopene, which might reduce your risk for heart disease, this soup is a healthy addition to any meal.

Autumn Soup Bowl

As an added bonus, you can always use any leftovers as a dip or pasta sauce. This is exactly the type of recipe I’m going for this fall. I just love feeling cozy and warm, and this creamy pumpkin tomato soup fits that vibe. What I also love about the recipe is that it’s perfect for that late summer to early fall transition, and utilizes a summer staple like tomatoes in a way that’s still cozy for chilly fall nights. 

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped tomato – 1
Water – 2 cups
Sliced white onion – 1
Sliced garlic – 2
Olive oil – 1 tbsp
One bay leaf
One green chilli chopped
Few black pepper
Himalayan pink salt to taste
Greek yogurt or cream & roasted pumpkin seeds for garnishing

Method :

  1. Heat olive oil in a pressure cooker and add sliced onions. Cook till translucent.
  2. Then add sliced garlic, bay leaf and black pepper. Saute for 4 minutes.
  3. Add pumpkin and saute for 4 minutes. Then add chopped tomato, green chilli and salt to taste.
  4. Mix well and saute for 3 minutes on medium high heat.
  5. Add 2 cups of water and pressure cook for 1 whistle.
  6. Allow to cool down the pressure cooker completely. Sieve through water from veggies.
  7. Take the pressure cooked vegetables into a blender and blend to smooth paste.
  8. Transfer puree soup and sieved boil water in a same pressure cooker allow to boil till thickens (approx 8 minutes).
  9. Pour the prepared pumpkin soup into bowl and garnish with roasted pumpkin seeds with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.
Veggies Soup

Happy Dussehra | Pumpkin Coconut Fudge | Kaddu Nariyal Ki Burfi | Vegetable Sweet Recipe

People across India celebrates Dussehra today (on October 15, 2021). Also called Vijayadashami, it calls an end to the nine-day-long Navratri celebrations. While North India celebrates Dussehra with Ravan Dahan, Bengalis mark this day with visarjan of the idol of Goddess Durga. While the mode of Dussehra celebration remains unique to each region of the country, what remains common for all food. 

Happy Dussehra

No festival seems complete without some sweets to indulge in. Festive season calls for dessert and sweets to keep the holiday mood going. This  fudge is an easy to make Indian sweet with a twist of pumpkin that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in this burfi or fudge. This fudge can be stored for up to 2 weeks in the refrigerator.

Pumpkin Coconut Fudge

Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, zucchini and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.

Kaddu Nariyal Ki Burfi

For this recipe you will need only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store.  Enjoy the pleasure of making and sharing your own homemade dessert with pride.

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Ingredients :
Pumpkin – 300 gms (deseeded, peeled and cubed)
Milk – 3/4 cup
Full fat milk powder – 1/2 cup
Desiccated coconut powder – 1/2 cup
Sugar – 1/4 cup
Chopped pistachios & toasted coconut slices for garnishing – 2 tbsp each
Ghee – 3 tbsp
Cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt


  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. Line a tray with butter paper and keep it aside.
  5. Heat ghee (2 tbsp) in a nonstick deep pan and add mashed steam pumpkin. Cook till on a low flame for 5-8 minutes.
  6. Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
  7. Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, and sugar.
  8. Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi. Add a pinch of salt, cardamom powder and little ghee(1 tbsp).
  9. Pour the mixture into a greased tray and garnish with sliced pistachios and sliced coconut flakes.
  10. Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Vegetable Sweet Recipe

Happy Navratri | Recipes with Pumpkin | Pumpkin Kala Chana Gravy | Pumpkin Rava Halwa | Pumpkin Poori

Navratri in Sanskrit translates to ‘nine nights. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas while adopting a calm and meditative lifestyle. This Hindu festival is dedicated to Goddess Durga and her 9 avatars.

Recipes with Pumpkin

On each of these nine days, Hindus worship the nine different manifestations of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from heaven to bless her beloved devotees.

Happy Navratri

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

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Do you know pumpkin has high content of Vitamin A and Vitamin C, we can also make kaddu ke pakode, pumpkin cake , pumpkin jam, kaddu ka paratha or even soup apart from this recipes for fasting, meanwhile try this easy recipes for your Navratri fast (upvaas), and let me know how you liked it.

First Step

Place the pumpkin pieces (800 gms) 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.

Healthy Treat

Pumpkin Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with pumpkin which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Pumpkin Kala Chana Gravy

Kale Chane – 2 cups
Steamed & mashed pumpkin – 1 cup
Oil – 3 tbsp

Cumin – 1 tbsp
Fennel seeds – 1/2 tbsp
Red chili powder – 1 tbsp
Roasted cumin powder – 1 tbsp
Chana masala – 2 tbsp
Amchur powder – 1/2 tsp
Chaat masala – 1/2 tbsp
Salt to taste

Few kasuri methi


  1. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  2. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  3. Now heat oil in a pan. When the oil is hot, lower the flame.
  4. Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
  5. Fry them for 5 minutes on low heat.
  6. Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
  7. Add crushed kasuri methi and mix. Cook for 5 minutes.
  8. Delicious kala chana gravy with pumpkin is ready.

Pumpkin Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft pumpkin halwa with the magic of a steamed pumpkin puree , rava and sugar  is irresistible.

Pumpkin Rava Halwa

Rava – 1/2 cup
Steamed & mashed pumpkin – 1/2 cup
Ghee – 1/4 cup + 1 tbsp
Sugar – 1/4 cup
Water – 1 cup
Sliced pistachios – 4 tbsp
A pinch of salt

Method :

  1. Heat a pan and dry roast rava on low heat for 8 minutes.
  2. Then add ghee and mix well.
  3. Add steamed & mashed pumpkin along with water and sugar.
  4. Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
  5. At last 1 tbsp of ghee and pinch of salt. Mix it well.
  6. Garnish with chopped sliced pistachios and serve hot.

Pumpkin Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add pumpkin to make poori more delicious and healthy.

Pumpkin Poori

For Dough:
Whole Wheat Flour – 1 & 1/4 cups
Steamed & mashed pumpkin – 1 cup
Warm Milk for kneading dough – 4 tbsp
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. In a food processor, first add steamed & mashed pumpkin.
  2. Then add whole wheat flour with water knead a dough and it should be smooth and tight.
  3. At last add ghee and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  4. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  5. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  6. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.

Eggless Whole Wheat Pumpkin Raisins Cake | Made With Pumpkin Jam | Autumn Theme Cake

Fall, autumn, sweater weather — whatever you want to call the cold, gray season leading up to Christmas, there’s one thing we can all agree on: It’s pumpkin time 🙂 When we think of pumpkins we often think of jack-o-lanterns and trick or treating. We often buy them as festive decorations for Halloween or even as the filling to our favorite pie, but there’s so much more to this beloved fruit! Pumpkins are packed with tons of essential vitamins, antioxidants and dietary fiber that can benefit our health in so many different ways. Almost every part of the pumpkin is beneficial to our health, from the skin, to the pulp, to the slimy seeds inside. There are so many different ways to incorporate pumpkin into our diet – so lets start with something sweet.

Pumpkin desserts are always autumn favorite. The golden colors and sweet flavors of pumpkin are wonderful in all kinds of autumnal dishes. Pumpkins contain about 90% water and a minimum of calories. Pumpkins are an excellent source of vitamin A and with a combination of whole wheat flour – It’s an excellent and healthy treat for autumn.

Made With Pumpkin Jam

Perfectly spiced, moist, and with a hint of sweetness, this spiced pumpkin jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack.

Autumn Theme Cake

The pumpkin really is the star of this cake. This cake is packed with whole grains, fresh pumpkin flavor, and spiced with little cinnamon powder, cloves. In this cake recipe I used fresh homemade spiced pumpkin jam. Also this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.

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Ingredients :
Whole Wheat Flour – 1 & 1/2 cups + 1 tsp
Pumpkin jam – 1 cup
Grated carrot – 1 cup
Milk – 1/2 cup
Greek yogurt – 1/4 cup
Oil – 1/4 cup
Baking powder – 1 & 1/2 tsp
Baking soda – 1/4 tsp
Roasted pumpkin seeds – 3 tbsp
A mixture of black raisins, red cranberries, dried apricot (chopped) – 3/4 cup (1/4 cup each)
A pinch of salt


  1. In a bowl add black raisins, red cranberries, dried apricot (chopped) and mix with 1 tsp of flour.
  2. Dry Ingredients – Shift whole wheat flour, baking soda and baking powder, salt. Keep it aside.
  3. Wet Ingredients – Mix grated carrot sugar, oil and water in a grinder until smooth.
  4. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  5. Put batter into a greased pan. Sprinkle black raisins, red cranberries, dried apricot (chopped), roasted pumpkin seeds over prepared cake batter and with help of spatula press gently.
  6. Tap the cake pan on a countertop to release any large air bubbles.
  7. Put the cake pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake


  1. You can use 3/4 cup of milk or greek yogurt.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Autumn Theme Decor

Pumpkin Carrot Noodle Soup | Steamed Method | कद्दू गाजर नूडल सूप

Well, it is fall/autumn and time for pumpkins to reach their peak in flavor, nutrition, and I love pumpkin – a vibrant carrot pumpkin soup topped with noodles. Bursting with flavor, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots. The pumpkin and carrot combo creates such an incredible flavor.

Pumpkin Carrot Noodle Soup

For the spices in this soup, I used a combination of Himalayan pink salt, black pepper with little butter. These little spices brighten up the sweet and delicate flavors of the carrot and pumpkin and add a lot of health benefits. This pumpkin and carrot soup is made using a handful of ingredients and is ready in no time.

Yummy Noodles Soup

Although this soup is naturally thick and creamy thanks to the pumpkin and carrots, you can also add a dash of plant-based cream or milk to make the soup extra creamy. Also, make sure to add your favorite toppings like flaked chili pepper, fresh parsley, or pumpkin seeds.

Steamed Method

I used the steaming method for making this soup. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.

Delicious Veggies Soup

Once soft and tender, puree either in a blender jar or use an immersion blender. Adjust consistency, season with salt and more black pepper, and simmer until all the flavors have amalgamated. Super a simple and tasty recipe.

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Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped carrots – 2
Water – 2 cups
Noodles – 1 cup
Butter – 1 tbsp
Fresh black pepper – 1/2 tsp
Himalayan pink salt to taste
Fresh coriander leaves or dried coriander leaves garnishing

Method :

  1. Boil 2 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles.
  2. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between.
  3. Turn off the flame and transfer it to colander to drain excess water. Pour 1-2 cups cold water over boiled noodles and drain again to remove excess stickiness ( stop cooking process as well)
  4. Chop pumpkin and carrots into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.
  5. Cover the lid and let it boil the water on high flame for 5 minutes. Place metal colander with veggies in a pot and cover the pot with a lid. 
  6. Let it steam for good 20 minutes on medium- low heat.
  7. After 20 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. They should also appear vibrant and colorful.
  8. Allow to cool down the steamed veggies completely. Then blend to smooth puree (add 1 cup of water)
  9. Heat butter in a pan and add vegetables puree with 1 cup of water.
  10. Allow to boil till thickens (approx 8 minutes). Then add pepper, salt boiled noodles and cook for 2 minutes.
  11. Pour the prepared soup into bowl and garnish with fresh coriander leaves or dried coriander leaves.
Autumn Special Soup