Prep Time: 45 minutes

Cook Time: 15 minutes

Servings: 2 Servings

With the weather getting wintery something warm and soothing is always welcome.Teaming vegetables with nut milk to make a yummy dessert works very well. The spice mix adds to the warmth. 

Ingredients

• Yellow pumpkin: 2 cups(cubed)
• Jaggery powder: ½ cup+ 2 tbsp
• Coconut milk: 1-1.5 cups
• Dry ginger powder: ¼ tsp
• Nutmeg Powder: 1/8 tsp
• Cinnamon powder: a pinch
• Clove powder: a pinch

Method

• Steam pumpkin cubes until soft and blend into a smooth pulp. (Don’t forget to try the pumpkin-pips-and-peel-chutney-taste-from-waste)
• Simmer with jaggery powder until fully mixed
• Lower the flame and add coconut milk to arrive at the desired consistency. Taste to adjust sweetness by adding more jaggery if needed.
• Stir in spice powders.
• Serve piping hot

Wellcure tip:

• The colour of the kheer is decided by the colour of the jaggery used and the colour of the pumpkin.

Eating guide:

• Food group: vegetables and nuts.

• Vegetables are full of digestive enzymes and hence a must add to your daily intake

• Coconut gives the kheer a rich creamy texture without the need to add dairy or unhealthy fats.

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