1¼ cups peeled and grated White Pumpkin2 cups Full Fat Milk1 tablespoon Ghee (clarified Butter)4 tablespoons Sugar1/4 teaspoon Cardamom Powder (Elaichi)5-6 Saffron strands (kesar)3-4 Almonds, thinly sliced
Squeeze out excess water from the grated pumpkin.Heat ghee in a non-stick pan or heavy bottomed pan and add grated pumpkinSauté it over low flame until raw smell goes off and almost all moisture is absorbed or for around 6-8 minutes.Add milk, stir well and cook until it turns soft or for around 8-10 minutes. Stir occasionally in between.sugar, saffron strands and cardamom powder and stir to dissolve sugar.Cook until mixture turns slightly thick for approx. 4-5 minutes and turn off the flame.Let it cool at room temperature. Kaddu ka kheer is ready for serving. Garnish it with almonds and serve it warm or chilled as you like it.