Wash pumpkin in running water well. Then peel the skin off from the pumpkin with a peeler and remove the seeds. Then chop them into equal size small cubes.
Steam the chopped pumpkin pieces in a steamer for 15 minutes. In the meantime soak the almonds in 1/4 cup of warm milk. You can steam it with Idli steamer plate by adding a cup of water or pressure cook it with a cup of water for two whistles.
Once the pumpkins are steamed, it will be soft and transparent. Now blend it with soaked almonds along with the milk to a smooth paste in a blender.
Heat ghee in a pan, add pureed pumpkin. Boil it in low flame for 3 minutes.
Then add the remaining 1/2 cup of milk, sugar and cardamom powder. Mix well. Cook for 5-7 minutes.
Simmer and boil it until the milk absorbs the pumpkin & keep stirring until the kheer becomes thick. Switch off the flame once the kheer consistency is reached. Top with chopped nuts and serve.
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