Zucchini Kheer/Pudding (Sugar-free​ and Low Carb)

Hello lovely people, how are you all doing? I hope fabulous!!

Let me tell you one thing. I’m in love with Zucchinis these days. I’m so amazed at how diverse this vegetable can be and how innovatively these can be used. I’ve made pancakes, latkes, zucchini noodles, and now zucchini kheer (I’m soon planning to make zucchini chocolate brownies too). It is like a savior ingredient if you’re on a low carb eating lifestyle! I am absolutely in love with it.

So a couple of days ago, my husband wanted some Rice kheer (pudding) for dessert after his dinner. While I was making the rice kheer for him, I thought, am I gonna watch him eat that kheer without making something for myself? Nah, that ain’t happening. I had to make a sugar-free, low carb alternative for myself, so I could enjoy along with him 😀 I then thought about Lauki kheer. Since we do not get lauki/bottle gourd here, the best thing to substitute that was zucchini. And tadaaa, I made this zucchini kheer.

I flavored this with cardamom and saffron (elaichi-kesar) to give it a traditional Indian dessert feel. Man, it was so damn good. I can not even explain how satisfying the mere sight of it looked 😀 It was literally soul satisfying!

This is the thing that has kept me going on my low carb journey for so long. That fact that I can have and experiment with full-fat ingredients like cream, butter, ghee, cheese, etc. makes everything so delicious and satiating. It makes this lifestyle sustainable and so worth it! Food is my passion, and I’m so happy to be able to apply this passion to a healthy, happy lifestyle!

Let’s get to the recipe now, shall we? I know you’re waiting for that 😉

Ingredients:

• Zucchini: 1
• Heavy whipping cream: 100 ml
• Crushed almonds: 5-6
• Kesar/Saffron: 2-3 strands
• Cardamon/Elaichi: 4-5, crushed
• Coconut Milk: 50 ml
• Stevia to taste
• Ghee: 10 gm

Method:

1. In a wok on a medium heat, heat the ghee. Grate the zucchini and then sauté in the ghee until slightly browned.

2. Add the cream and the coconut milk and then lower the heat. Let it cook for about 10 mins. Add the kesar/saffron and elaichi/cardamom and the crushed almonds. Cook until it thickens and resembles rabdi (condensed milk) like texture.

3. In the end, add stevia and mix well. Enjoy it as it is, or refrigerate. It tastes better when cold.

Total macros for the whole batch:
Fat: 60 g
Protein: 6 g
Carbs: 4.5 g

Can be divided into approx. 4 servings.

I was so happy with how it turned out. I mean, after not having desserts for so long, just 2 spoonfuls of this satisfied me! I was literally happy. And I’m definitely gonna make it again and again.

Look at how beautiful this looks!

I hope you all liked the recipe and will give it a try soon! I’ll see you soon with another amazing recipe that I’ve tested already!

Until then, loads of love and hugs! :*