Pumpkin-Almond Pudding

”I would rather sit on a pumpkin and have it all to myself,than be crowded on a velvet cushion”
-Henry David Thoreau

A traditional ,sunny and very gorgeous pudding has pumpkin cooked on slow fire with milk to get a very rich and creamy dessert. This subtle and yummy dessert is very close to my heart as its been made for all/any festive occasions and is a family favorite .Originally called in India as “Kheer” this pudding is simpler to accomplish.A very “desi” dessert made by combining pumpkin, milk ,sugar and the addition of condensed milk makes an intense craving to this dessert which can be had warm or cold.Not definitely much of minimal efforts but filling your mouth with this lip puckering yumminess would put a little zing in your step.

Ingredients:

• 1 cup -Grated Pumkin
• 1 litre – Whole Milk
• 1/2 cup -condensed milk
• 1/2 cup -Almonds soaked ,blanched and made to a fine paste by adding milk or water.
• 1 tbsp-Rose Water
• Sugar as desired ( Here I added 1 cup of sugar)
• 4 to 5 pods Cardamom
• A few strands of Saffron(optional)
• Dry Fruits and nuts (optional)

Method:

Boil milk in a heavy bottomed saucepan .Simmer it and reduce the milk it to 3/4 of the proportion.Add the grated pumpkin,almond paste , cardamom and the saffron strands.

Slow cook the pumpkin and the almonds for about 20 minutes or until the pumpkin gets cooked and soft. Keep stirring the mixture throughout. Remove from flame and stir in the condensed milk and rose water and further cook it on low flame for about 5 minutes.Remove from heat and garnish with almond, pistachio or any nut flakes.Can be served warm or cold.

Yield:

About 5 to 6 Servings.

Substitutes:

- Pumpkins can be substituted with Carrot,Apples,Bottle Guard or Beetroot.
- Sugar can be replaced with Honey or Sweeteners.
- Whole cardamoms can be replaced with 1 tsp od cardamom powder.
-If you are not patient enough to reduce the milk to 3/4 quantity substitute whole milk with half and half ,boil the half and half with almond paste and pumpkin for about 10 minutes.Add sugar and nuts. Serve.
 
A few Health Benefits of Pumpkin:
Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.

Pumpkin seeds are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins.