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Indian Zucchini Kheer – paleo recipe
Stav Kogan

Indian Zucchini Kheer

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Total Time 10 minutes
Servings: 4 servings
Calories: 105
Ingredients Method Nutrition

Ingredients
  

  • 2 cups Zucchini (grated)
  • 5 oz . Evaporated Milk
  • 5 oz . Half & Half
  • ¼ cup Splenda
  • ½ tsp Ground Cardamom

Method
 

  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)

Nutrition

Calories: 105kcalCarbohydrates: 7gProtein: 4gFat: 6g

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