Indian Zucchini Kheer
(Total Time: 10 MIN| Serves: 4)
2 cups Zucchini (grated)
5 oz. Evaporated Milk
5 oz. Half & Half
¼ cup Splenda
½ tsp Ground Cardamom
- Place all ingredients, except cardamom, into the Instant Pot.
- Place and lock the lid, and manually set the cooking time to 10 minutes.
- When done let naturally release the pressure for 10 minutes and then quick release it.
- Add cardamom and stir well.
- Serve warm.
(Calories: 105 | Total Fats: 6g | Net Carbs: 7g | Proteins: 4g |Fibers: 2g)