Creamy Pumpkin Kheer With Cashew Nuts

Ingredients

• 1 small sugar pumpkin
• 2 1/2 cups whole milk
• 2 teaspoons rice flour
• 1 tablespoon water
• 1/2-3/4 cup sugar
• 6-8 whole green cardamom pods
• 12 raw cashews, chopped coarsely
• 1/4 teaspoon nutmeg, finely grated

Directions

1. 1

   cut pumpkin into wedges, peel, and seed. finely grate pumpkin flesh until you have 2 Celsius wrap and refrigerate any extra for another use.

2. 2

   using steamer insert over boiling water, steam grated pumpkin till soft, about 10 minute set aside.

3. 3

   bring milk to boil in large saucepan. keep at a low boil until milk thickens a little, about 10 minute make paste of rice flour and water, & stir it into the thickened milk. add sugar and stir to dissolve. (add sugar to taste here.).

4. 4

   using side of knife, smash cardamom pods so that peels loosen. with fingers, pry out seeds and use mortar and pestle to grind them to fine powder.

5. 5

   add pumpkin, cashews, and cardamom to milk and simmer an additional 5 min so flavors meld. stire in nutmeg and remove from heat. serve hot or cold.