White pumpkin (lauki)
Scrape lauki lightly and grate.
Soak sabudana in water for about half an hour.
Boil the grated pumpkin in milk for about 10 mins.
When cool, make it into a paste.
Add milk and sugar to it. Mix in soaked sabudana and khoya. Allow it to cook till it reduces to almost half of its volume and reaches a smooth texture.
Remove from heat and allow it to cool. Add chopped fruits to the kheer. Refrigerate for at least 2 hours. Serve chilled, garnish with pomegranate seeds. (IANS)