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


  1. Place all ingredients, except cardamom, into the Instant Pot.
  2. Place and lock the lid, and manually set the cooking time to 10 minutes.
  3. When done let naturally release the pressure for 10 minutes and then quick release it.
  4. Add cardamom and stir well.
  5. Serve warm.

(Calories: 105 | Total Fats: 6g | Net Carbs: 7g | Proteins: 4g |Fibers: 2g)