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.
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
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.