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Kesar Badam Kheer with Pumpkin

This Kesar Badam Kheer with pumpkin is my Mum's super hit recipe. It is creamy and thick, with the flavour of saffron lingering on your tastebuds making you crave for more!
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Indian
Servings 6 serving


  • 1/3 cup almonds (whole)
  • 1 tbsp ghee
  • 200 grams yellow pumpkin grated
  • 2.5 cups milk (full cream)
  • 1 sachet saffron (powder)
  • 1/2 cup sugar

For garnish:

  • 1 tbsp ghee
  • 8 - 10 cashewnut halves
  • 2 - 3 tbsps raisins
  • few strands saffron


  • Soak the almonds in boiling water for 1 hour. Remove skins and keep aside.
  • In a pan, heat ghee and saute the pumpkin for 3-4 minutes. Add 1/4 cup water, cover and cook the pumpkin until done. Allow all the water to evaporate.
  • Grind the almonds with 1/2 cup milk and saffron powder to get a smooth puree.
  • Grind the cooked pumpkin with 1/4 cup milk to get a smooth puree.
  • In a heavy bottomed pan, combine the almond puree, pumpkin puree, remaining milk and sugar.
  • Bring this to a gentle simmer for 5-7 minutes.
  • Meanwhile, heat ghee in a small pan. Add cashews and raisins. Once cashews are golden brown, transfer it over the kheer. Garnish with saffron strands.
  • Serve chilled or warm.


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Also check out my recipe for Saffron Nankhatai to prepare this Diwali -