Carrot Kheer

 

We had some guests for lunch on last weekend and I made this Carrot Kheer for the dessert. I had read it on some of the blogs and decided to give it a try. It tasted good and was a good change. Do add a lot of dry fruits and don’t forget cardamom powder and saffron strands. Serve chilled.

Ingredients –

5 medium sized carrots peeled and cut into small cubes,

½ liter + 1 cup milk,

3/4th cup sugar,

1 tbsp ghee,

A handful of dry fruits,

2 pinches of saffron,

1/4th tsp cardamom powder

Method –

Take carrot pieces and 1 cup milk, put it in a cooker vessel and pressure cook for 2 whistles.

Let it cool and grind to a smooth puree along with the milk.

Heat ghee in a heavy bottomed saucepan.

Fry the dry fruits till light brown and put the carrot pulp. Fry the pulp for approx 4 to 5 minutes.

Add half liter milk, sugar, cardamom powder and saffron.

Let it boil. It thicken slightly on boiling.

Keep in the fridge for a minimum 3 to 4 hours. It tastes better when served chilled.

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