Pumpkin Khir

Pumpkin Khir

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Winifred DSouza


Mrs. Winifred D’Souza has been a well-known writer of recipes in various Konkani periodicals and websites which have been appreciated by a wide range of readers.


Mrs. Winifred D’Souza was born and brought up in Padubelle. After completing her education she underwent training in nursing specializing in Operation Theatre Technique and served for many years in CMC Hospital, Vellore. She had also worked in the OT Department of KMC Hospital, Manipal for ten years. Later, she joined her husband Prof. Wilfred R. D’Souza’s business and was the Managing   in Wilson Industries, Uudpi.


Mrs. Winifred D’Souza has been an active member of the Lioness Club, Uudpi for the past 30 years and served as President in 1988-89 during which she was adjudged as  ‘Best President’ and the club got ‘Best Club’ Award in the Lion District 324-D4.


Prof. Wilfred R. D’Souza, husband of Mrs. Winifred D’Souza  has been an active member of Lions Club, Udupi and held important positions, the most important being the District Governor. He has been a lecturer, Reader and Professor in the Milagres College, Kallianpur for 33 years. Besides being a renowned Professor and Lion Member, Prof. Wilfred R. D’Souza has been a successful businessman and agriculturist. Being fond of travel, Mrs. Winifred and Prof. Wilfred have visited  more than 25 countries around the globe.


Bellevision.com welcomes Mrs. Winifred D’Souza  and thanks her for the recipes especially meant for the ‘Monthi Festh’.





About the Receipe:


1. Pumpkin (Dudhi)   : ¼ kg
2. Ghee     : 2 table spoons
3. Coconut milk thick   : ½ cup
4. Coconut milk thin   : 2 cups
5. Rice or maida flour   : 1 table spoon
6. Jaggery    : ¼ cup
7. Salt     : ½ tea spoon
8. Cardamom powder   : 1 tea spoon




Peel skin and remove pith and seeds. Cut into small pieces. In a pan heat two table spoons ghee and fry pumpkin pieces for ten to fifteen minutes. Add jaggery and half cup of water and cook till almost soft.


Take a potato masher and mash it till pieces breaks up. Dissolved maidain half cup of water. Add thin coconut milk, dissolved maida and salt. Cook till khir thickens. Lower the flame and pour thick coconut milk and give a boil.


Sprinkle with cardamom powder and serve hot or cold.




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