Milk pumpkin raita

Apologies for any confusion, but traditionally raita is made with yogurt rather than milk. However, if you're looking for a recipe that incorporates pumpkin and a creamy base, you can try a Pumpkin Yogurt Dip instead. Here's a recipe:

Ingredients:

• 1 cup pumpkin puree
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Chopped fresh coriander leaves for garnish
  

Instructions:

1. In a mixing bowl, combine the pumpkin puree, plain yogurt, minced garlic, and grated ginger. Mix well until smooth and well blended.

2. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pumpkin-yogurt mixture. Stir to incorporate all the spices evenly.

3. Taste the dip and adjust the seasoning according to your preference.

4. Transfer the mixture to a serving bowl and garnish with chopped coriander leaves.

5. Refrigerate the Pumpkin Yogurt Dip for at least 30 minutes to allow the flavors to meld together.

6. Before serving, give the dip a quick stir and check the consistency. If desired, you can add a little more yogurt to achieve the desired thickness.

7. Serve the Pumpkin Yogurt Dip as a creamy and flavorful accompaniment to crackers, chips, or vegetable sticks.

Enjoy the creamy and spiced Pumpkin Yogurt Dip as a unique and delicious appetizer or snack!