CARROT KHEER

Carrot kheer

Carrot Kheer is a delicious Indian dessert combining the wonderful flavors of almond with the health benefits of carrot. Best served chilled.

Ingredients

1) Carrot – 250 gm
2) Almond – 15 peeled
3) Milk – 500 ml
4) Cardamom Powder – 1 tbsp

To Fry

1)Ghee – 50 gm
2) Cashew – 6 (chopped)
3) Pistachio – 6 (chopped)

PREPARATION :-

1) Peel and grate the carrots ,add ghee into a large pot and saute grated carrots for 5-6 minutes or until cooked or till raw smell of carrots are gone. After Leave the carrots to cool down to room temperature

2) Meanwhile, soak the almonds in normal temperature water for 1 hr or hot water for 15 mins or boiling water for 5 mins. Then peel the skin of the almonds.

3) Once the carrot cools down, add the carrot, almonds to a blender/mixie along with little milk and grind to a smooth paste. Add only a little milk just sufficient for grinding. Keep the carrot almond paste aside.

4) In the same pan, to the remaining ghee, add the carrot almond paste and saute in medium flame for about 5 mins.

5) Now, add the milk to the pan, mix well and let the milk come to a boil. Keep stirring frequently.

Once the milk just starts to boil,Add the cardamom powder, saffron strands and let the kheer continue to boil for another 2 mins, until it slightly thickens. Turn off the flame. Add the fried cashew and pista pieces and serve hot or chilled.

Refrigerate and serve chilled. Optionally garnish with some more nuts before serving.

Notes

– Using a heavy bottom pan and stirring continuously is essential to prevent a burnt bottom.

– Condensed milk is added to enhance the flavors as well as provide the needed sweetness. If you cant find condensed milk, skip it and instead add sugar as per your taste.

– For a varied flavor, you can use cashews instead of almonds which grinding.

– If using regular carrots, make sure to scrape off skin before using.

– For a vegan version, use a non dairy nut milk like almond or cashew milk. Use a flavorless oil / vegan butter instead of ghee.