Indian zucchini kheer is a clever, lighter take on the classic milk pudding — grated zucchini melts into creamy evaporated milk and half-and-half, perfumed with warm ground cardamom. It is a gently sweet dessert that comes together in one pot in about 10 minutes.
Indian Zucchini Kheer
(Total Time: 10 MIN| Serves: 4)
Ingredients:
2 cups Zucchini (grated)
5 oz. (141.8 g) Evaporated Milk
5 oz. (141.8 g) Half & Half
¼ cup Splenda
½ tsp Ground Cardamom
Directions:
- 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)
Pro Tips
- Grate the zucchini finely so it softens completely into the milk during the 10 minutes of pressure and mimics the texture of slow-simmered kheer.
- Add the cardamom only after pressure cooking — cooking it dulls its floral aroma, and a fresh stir keeps it fragrant.
- Let the pressure release naturally for the full 10 minutes; that resting time is what thickens the pudding as the zucchini absorbs the milk.
- It thickens further as it cools, so loosen leftovers with a splash of milk before serving warm or chilled.
Frequently Asked Questions
Can I serve Indian zucchini kheer cold?
Yes, it is lovely chilled — the cardamom blooms more as it sits. Stir in a little milk first, since it firms up in the fridge.
Does it taste like zucchini?
Barely. The zucchini is there for body and creaminess, while the cardamom and sweetener carry the flavor, so it reads as a spiced milk pudding.
Can I use another sweetener?
Any granulated sweetener you like can stand in for the Splenda measure for measure. Add it after pressure cooking and adjust to taste.
How long does it keep?
Up to 3 days in the fridge in a covered container. Give it a good stir before serving, as the pudding separates slightly as it sits.
Recipe Card
Ingredients
Method
- 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)
