Grate the pumpkin and squeeze out the excess water from it.
Take 2 tablespoon ghee in a non stick Kadai, add the dry fruits and fry for a minute and then add the grated pumpkin.
Add 2 crushed cardamom pods and cook for 15 minutes till the raw smell of pumpkin is gone.
Meanwhile in a heavy bottom sauce pan, bring milk to boil and allow it to thicken with constant stirring to prevent the milk sticking to the bottom.
Add the cooked pumpkin to the milk, add in sugar and nutmeg powder. Stir everything well.
Cook till it thickens. You can serve the kheer warm or refrigerate it and serve cold, either ways it tastes delicious!
