Recipe by Jostlori
Carrot Kheer is a crowd-pleaser Indian dessert that makes for a special festival food this Navratri. Warm and comforting flavors, visually appealing, rich and sweet, carrot kheer lends a striking dash of orange to the table. A decadent dessert to finish off a festive thali (meal). Red carrots work best but you can use the orange ones too. USE OF WHOLE MILK AND SWEETENED CONDENSED MILK YIELDS A RICHER KHEER. From Sailu's Kitchen.
- 2 1⁄4 cups milk
- 1 cup carrot, grated
- 4 tablespoons sugar (adjust)
- 1⁄2 teaspoon cardamom powder
- 1 pinch saffron
- 5 -6 cashew nuts (or almonds)
- 10 -12 raisins
- 2 tablespoons ghee
- 3 tablespoons sweetened condensed milk
Directions See How It's Made
- In a small bowl, place the pincho of saffron in 2 tsp milk. Set aside.
- Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.
- Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
- In the same vessel, add the grated carrot and saute for 5-6 minutes.
- Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.
- Add sugar and simmer for another 10 minutes, stirring once in a while.
- Add the sweetened condensed milk and simmer for another 2 minutes.
- Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.