Recipe for Zucchini Kheer/Payasam

Kheer/ Payasam is a milk-based Indian dessert. In the most common recipe, rice and milk are combined and cooked until the rice softens and the milk thickens. Sugar is commonly used as a sweetener, and saffron, nuts and dry fruits are added to make this dessert richer. You can check out my recipe for Rice Kheer.

Other than rice, ingredients such as Semiya ( vermicelli noodles), Sabudana ( Sago) and vegetables like carrots, bottle gourd etc are also used for making kheer.

Today’s recipe is Zucchini Kheer. This is inspired by the Indian recipe – Lauki Ki Kheer (Bottle Gourd Kheer). In this recipe, zucchini is grated, combined with milk and sweeteners and cooked till the vegetable softens and the milk thickens. The mild taste of zucchini, the subtle flavour rendered by saffron, the creamy and thick milk, and the richness that comes from ghee and fried nuts give this dessert a divine taste.

Recently when I was able to get my hands on some fresh zucchini harvest from a nearby farm, i decided to make a few dishes with this wonderful vegetable. If you are looking for Zucchini recipes, you check out Zucchini Fritters, Zucchini and Apple Cake, Zucchini Sambar, Zucchini and Carrot Bread, and a simple Zucchini Sabzi.

Now, let us start with the recipe for Zucchini Kheer/Payasam.

Ingredients needed to make Zucchini Kheer/Payasam:

• 1 Big Zucchini
• 1 Lt Full Fat Milk
• 20 Strands Saffron
• 3 tbsp Condensed Milk
• 4 tbsp Sugar
• 1 tbsp Ghee
• 1 tsp Cardamom Powder
• 8-10 Almonds
• 8-10 Cashews
• 8-10 Raisins
• 1 tbsp Melon Seeds

Method to make Zucchini Kheer/Payasam:

• Wash and grate the zucchini.
  
  
  
• Combine grated zucchini, saffron and milk in a thick-bottomed pan or cooking pot.
  
  
  
• Cook them on medium heat. Stir constantly, or else it will stick to the base.
  
  
  
• After about 20 minutes, the zucchini will become tender, and the milk will thicken.
• Add sweetened condensed milk.
  
  
  
• Add sugar and cardamom powder.
  
  
  
• Continue cooking on medium heat for 15 minutes.
  
  
  
• In a separate pan, heat ghee. Fry almonds on low to medium heat till they turn slightly brown.
  
  
  
• Add cashews and fry till they turn slightly brown.
  
  
  
• Add raisins and pumpkin seeds. Fry for 10 seconds.
  
  
  
• Put this fried mixture into the kheer.
  
  
  
• Mix well and serve.
  
  
  

Some additional notes:

1. You can follow the same recipe and make this kheer with bottle gourd. Wash and peel the bottle gourd. Cut the top and bottom. Grate it and use it in the recipe. If the bottle gourd is a bit ripe, and has hard seeds, discard them. Grate the soft flesh and use it in the recipe. Same rule applies to zucchini. If there are hard seeds inside, discard them and use the rest of the flesh.
2. Never leave Kheer unattended. Despite using a thick-bottomed pan, it can stick to the bottom of the pan/pot. So, keep stirring from time to time. Always cook on medium heat. That will help thicken the milk perfectly.
3. Always fry nuts on low to medium heat. Add them in the right order if you want to fry them all together. First almonds, then cashews and then raisins.
4. You can add other nuts such as pistachios, chiongi (cuddapah almond). They taste great too.

Ingredient sourcing in Germany:

You can get all the ingredients needed for this recipe in any local supermarket. Alternatively, you can buy them on amazon.

Zucchini: https://amzn.to/3PGgUo1
Milk: https://amzn.to/3r6JQey
Saffron: https://amzn.to/46puWjE
Sweetened Condensed Milk: https://amzn.to/3puOLp9
Sugar: https://amzn.to/3CQsQM3
Ghee: https://amzn.to/435Qf79
Cardamom: https://amzn.to/3NzoT3c
Almonds: https://amzn.to/442GesB
Cashews: https://amzn.to/3NRBTml
Raisins: https://amzn.to/446obBK
Pistacios: https://amzn.to/3Xz0nnM

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

Please subscribe to my newsletter to receive my posts in your mailbox.

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads