Janmashtami (11 August 2020) marks the birth of Lord Krishna and this day is celebrated by Hindus with pomp and joy. Devotees observe fast and prepare amazing delicacies to offer to Lord Krishna. Kheer is one of the most popular recipes prepared on this day and served during the fast observed on Janmashtami or Gokulashtami.

Kheer, Payasa, Payasam, or Phirni is a different type of pudding from the Indian subcontinent made by boiling milk, sugar, and rice. Although rice maybe substitutes with vermicelli, sabudana (tapioca), millet, quinoa, wheat even fruits and vegetables and flavored with saffron, coconut, green cardamom, lots of dry fruits. 

The beauty of kheer is that it adapts to seasons, regions, and any kind of fruit and vegetable. This time I want to try kheer with zucchini. Yes, Zucchini :). I love this versatile vegetable. It is good equally in savory and sweet dishes.

Zucchini is summer squash. In many parts of the world, including the UK, parts of Europe and South Africa, zucchini is called “courgette” and a fully grown zucchini is called “marrow.” zucchini is mild, slightly sweet and nutty tasting. 

Its texture holds up to many preparations including frying, sauteing, and grilling, making it a summer favorite. In my home my boys love Zucchini – I love to add Zucchini almost in everything – Cakes, daal, sambar, vermicelli, omelet, aloo tikki, bread pakoras.

Zucchini Kheer | Healthy Vegetable Dessert | Zucchini Pudding

Traditional Indian dessert comes with a healthy twist. This zucchini Kheer recipe has the goodness of zucchini cooked with sugar, milk, into a creamy kheer. Garnished with sliced almonds and pistachios on top, surprise your friends and family, with this amazing and unique dessert.

Ingredients :

Grated Zucchini – 1 medium size ( squeezed and dry )

Full fat milk –3 cups

Fresh thick cream – 1/4 cup

Sugar – 1/2 cup

Ghee – 3 tbsp

Roasted Fennel Powder – 1/2 tsp

Green Cardamom powder – 1/2 tsp

Sliced almonds & pistachios– 1/4 cup

A pinch of Himalayan pink salt

Method :

1. Heat ghee in a nonstick deep kadhai and add squeezed dry zucchini. Cook till on a low flame for 5-8 minutes.
2. Then add two cups full-fat milk bring the whole mixture to a boil and then lower the flame.
3. Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add sugar and mix it well.
4. Then add remaining 1 cup of milk and cook for 6 minutes. Stir continuously.
5. Then finally add cardamom powder, roasted fennel powder, salt, and mix well.
6. Garnish with sliced almonds, pistachios and its ready to serve.