Pumpkin is a humble vegetable packed with numerous health benefits. Rich in antioxidants, it helps protect against heart diseases and supports overall wellness.
Pumpkin juice is often recommended for ulcers and acidity, while its calming properties may help in cases of insomnia. In traditional remedies, pumpkin is also used externally for burns, inflammations, and abscesses.
Usually, pumpkin is cooked with chana dal as a comforting kootu or transformed into a rich halwa with desi ghee and sugar. This time, I experimented with a lighter and healthier dessert version using red pumpkin, moong dal, and jaggery. The result is a nutritious, mildly sweet kheer that is both comforting and low in calories — perfect for health-conscious dessert lovers.
Ingredients
- 1/4 cup moong dal, soaked
- 1 cup red pumpkin, deskinned, deseeded, and chopped
- 1/4 cup milk
- 100 gm grated jaggery
- A pinch of cardamom powder
- A small spoon of ghee
- 5–6 badam (almonds) for garnish
Method
- Pressure cook the soaked moong dal and chopped pumpkin for 2 whistles.
- Once cooked, mash the mixture well using a dal masher.
- Cook the mashed mixture on a low simmer flame.
- Add the grated jaggery and stir until it melts completely.
- Pour in the milk and add cardamom powder. Mix well and simmer for a few minutes.
- Garnish with ghee-roasted badam pieces and serve warm.
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