Craving a creamy Indian dessert without the carbs? Zucchini in a kheer might sound unusual, but it’s a culinary game-changer! This Instant Pot Zucchini Kheer (a twist on Lauki Kheer) transforms the humble vegetable into a luscious, cardamom-scented pudding. The zucchini becomes incredibly tender, absorbing all the rich flavors to mimic the texture of traditional versions. It’s the perfect quick, easy, and guilt-free treat for anyone looking for a healthier dessert option, ready in a flash!
Ingredients
• 2 cups / 300g Grated Zucchini
• 5 oz / 150ml Evaporated Milk
• 5 oz / 150ml Half & Half
• ¼ cup / 50g Splenda or preferred sweetener
• ½ tsp Ground Cardamom
Instructions
1. Directions
2. Combine : Place the grated zucchini, evaporated milk, half & half, and Splenda into the inner pot of your Instant Pot. Stir to combine.
3. Pressure Cook: Secure and lock the lid, ensuring the steam release valve is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 10 minutes on high pressure.
4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release to vent any remaining steam.
5. Add Final Touches: Open the lid and stir in the ground cardamom. The kheer will continue to thicken as it cools.
6. Serve: Ladle the kheer into serving bowls and enjoy warm.
Nutritional Information
• (per serving)
• Calories: 105 kcal
• Total Fats: 6g
• Net Carbs: 7g
• Proteins: 4g
• Fibers: 2g
Pro Tips
• For a thicker consistency, squeeze the grated zucchini in a cheesecloth or clean kitchen towel to remove excess water before cooking.
• Enhance the flavor by adding a few strands of saffron or a drop of rose water along with the cardamom at the end.
• Garnish with toasted slivered almonds or pistachios for a delightful crunch and nutty flavor.
• This kheer is equally delicious served chilled. Allow it to cool completely, then refrigerate for at least an hour before serving.
FAQ
Q: Does this kheer taste like zucchini
A: No, it doesn’t! The zucchini becomes incredibly tender and absorbs the creamy, sweet, and cardamom-spiced flavors, closely mimicking the taste and texture of traditional kheer made with lauki (bottle gourd) or rice.
Q: How can I make my zucchini kheer thicker
A: For a thicker consistency, squeeze the grated zucchini in a cheesecloth or clean kitchen towel to remove as much excess water as possible before cooking. The kheer will also naturally continue to thicken as it cools down.
Q: Can I use a different sweetener instead of Splenda
A: Absolutely. This recipe is flexible, and you can substitute Splenda with your preferred low-carb sweetener like erythritol, monk fruit, or stevia. Adjust the quantity based on the sweetness of your chosen product and your personal taste.
Q: What are some good garnishes for this kheer
A: To add a delightful crunch and extra flavor, garnish your kheer with toasted slivered almonds or pistachios. A few strands of saffron or a drop of rose water can also be added for an enhanced aromatic experience.
