Zucchini Kheer/Payasam
Zucchini Kheer is a milk-based Indian dessert recipe in which grated zucchini is slow-cooked with milk. The creamy dessert is flavoured with saffron and enriched with nuts and dry fruits.
Equipment
- Cooking Pot
- Grater
- Cutting Board and Knives
Ingredients
- 1 Big Zucchini; Grated
- 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
Instructions
- 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 a bit.
- Add sweetened condensed milk.
- Add sugar and cardamom powder.
- Continue cooking on medium heat for 15 minutes. Keep stirring.
- 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. Remove and put this on the kheer.
- Mix well and serve.