Creamy Pumpkin Kheer with Cashew Nuts

With Diwali just around the corner sweets are all I can think of. There are a few I would like to make and then Manoj has his favorites that he wants me to make and his list keeps getting longer! I've not yet made up mind, but I bought a block of Mawa this weekend, I just keep thinking of all the possibilities...

In the mean time, here is a very simple but delicious kheer recipe. I tried carving a pumpkin for the first time this year, made a few wrong cuts and ended up with a lot of pumpkin to cook with. This is a recipe from the book, 5 spices 50 dishes by Ruta Kahate, and it's one dish I love to make, especially when having guests over. It's an easy one and tastes even better after it sits for a while, so you can even make it ahead of time.

Creamy Pumpkin Kheer with Cashew Nuts

Ingredients:

2 cups finely grated pumpkin

2 1/2 cups whole milk

2 tsp rice flour

1 tbs water

1/2 to 3/4 cup sugar, as needed

6-8 cardamoms, seeds removed and crushed to a fine powder

12 raw cashews, chopped coarsely

1/4 tsp nutmeg powder

Method:

Steam the grated pumpkin until soft. about 10 minutes.. Set aside.

Bring the milk to a boil, reduce heat and simmer until the milk thickens a bit, about 10-15 minutes.

Make a paste of the rice flour and water and add to the milk. Add the sugar and stir to dissolve.

Add the pumpkin, cashews and cardamom and mix well. Simmer for about 10 minutes so the flavors meld.

Stir in the nutmeg and remove from heat.

Serve hot or cold.