|1||Nos.||Pumpkin, White-Green||Cut in strips, after preparation|
|2||Nos.||Coconut (Narial)||Grind and extract juice|
|600||Grams||Jaggery||Add for taste|
|As Required||Salt||Add for taste|
|1||Pinch||Cardamom Powder||Add for flavour|
Remove the rind, seeds, and pith from the white pumpkin. Cut it into thin strips of 1"
Grind 100 grams of raw rice to thicken the kheer. Wash the dhal and boil it with the pumpkin strips in water, till cooked. Scrape the coconuts, and grind to extract thick and thin juice.
Add the thin juice, jaggery and to the boiled dhal. Add salt to taste. Boil well stirring frequently,
Add sufficient water to the ground raw rice, to make a thick batter. Pour it in the boiled dhal, stirring constantly. Add the cardamom powder.
Finally, add the thick juice, boil for 10 more minutes and put the stove off to cool.