Pumpkin Khir

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Winifred DSouza

1. Pumpkin (Dudhi)   : ¼ kg
2. Ghee     : 2 table spoons
3. Coconut milk thick   : ½ cup
4. Coconut milk thin   : 2 cups
5. Rice or maida flour   : 1 table spoon
6. Jaggery    : ¼ cup
7. Salt     : ½ tea spoon
8. Cardamom powder   : 1 tea spoon




Peel skin and remove pith and seeds. Cut into small pieces. In a pan heat two table spoons ghee and fry pumpkin pieces for ten to fifteen minutes. Add jaggery and half cup of water and cook till almost soft.


Take a potato masher and mash it till pieces breaks up. Dissolved maidain half cup of water. Add thin coconut milk, dissolved maida and salt. Cook till khir thickens. Lower the flame and pour thick coconut milk and give a boil.


Sprinkle with cardamom powder and serve hot or cold.




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