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

Vegetable Vermicelli with Quinoa Puffs | Easy Breakfast Recipe | Semiya Upma | One Pot Recipe

Semiya upma is a popular South Indian breakfast dish which is also known as Vermicelli Upma. It is prepared with vermicelli, mixed vegetables, and some mild spices. It is a quick and healthy recipe that you can cook easily in just 20 minutes with simple ingredients.

Vegetable Vermicelli with Quinoa Puffs

Vermicelli is made from semolina, it is used in various cuisines. Now ready roasted vermicelli is easily available in the stores which makes the cooking faster and quicker. But I prefer to use the normal raw Vermicelli. I find the texture of pre-roasted Vermicelli slight chewy (But you can use roasted vermicelli ).

Easy Breakfast Recipe

I like to use lots of veggies when I am making this upma. I have added grated Zucchini, Carrots and Beetroot (My favorite veggie) OR french beans, green peas, corn, capsicum all works great in this recipe. You can also add nuts like cashews or peanut for some crunch. But I replace nuts with Quinoa Puffs.

Semiya Upma

Quinoa is a grain that contains all essential amino acids unlike the other grains. Furthermore, quinoa has a high protein value as well as high quantities of fiber. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Topping with Quinoa Puffs

Vegetable Vermicelli with Quinoa Puffs | Semiya Upma

A light and healthy upma recipe is made from vermicelli, a traditional type of pasta round in section similar to spaghetti. This simple to make instant pot recipe is perfect for a quick breakfast or dinner.

One Pot Recipe

Ingredients :
Vermicelli – 1 cup
Grated zucchini– 1 medium size
Grated carrot – 1 medium size
Grated beetroot – 1
Finely chopped onions – 1 big
Finely chopped green chilly – 2
Water – 2 cups
Mustard seeds – 1/2 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Puffed quinoa – 1/2 cup
Juice of one lemon
Salt to taste

With lots of Veggies

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds and let it pop. Then add chopped onions and cook until onions are translucent.
  2. Then add grated zucchini, carrot, beetroot, and cook for 5 – 8 minutes on high flame.
  3. Lower to flame and add pav bhaji masala, green chili, salt. Cook for 15 seconds and then add water. Bring the water to boil.
  4. Now add Vermicelli slowly. Carefully mix while adding so that there aren’t any lumps.
  5. Reduce the heat to medium and cover partially and cook for 5-8 minutes.
  6. Remove the lid and let it cook in medium-low heat for 5 minutes until the moisture is all absorbed.
  7. Switch off the flame. Add lemon juice and Quinoa Puffs . Mix them well and cover the lid. Keep aside for 5 minutes.
  8. Serve hot with adrak wali chai.
Breakfast Recipe