This recipe for Pressure Cooker Indian Zucchini Kheer recipe is a bit of a fusion recipe, because we don’t actually have Zucchini in India. We do have a kheer we make using something called a bottle gourd, which I’ve never seen in the U.S. But I had a bunch of zucchini sitting in the fridge staring at me balefully and I decided it was time to create a kheer recipe. The problem for me is that I can’t use condensed milk due to the sugar, and most of the kheer recipes out there definitely ask for condensed milk. I can see why because after all, it is a dessert, but more importantly, you want a thick base for any kheer, which condensed milk provides. So I thought well, I’ll just see about creating a kheer recipe with evaporated milk, because this way I can control the type of sugar that I put into it. And that is the story of how this Pressure Cooker Indian Zucchini Kheer Recipe came to be. EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER INDIAN ZUCCHINI KHEER:
Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart Measuring cups Measuring Spoons Cutting Board (my fav one) Good set of Kitchen knives Presto Salad Shooter for shredding Zucchini Ground Cardamom
