Carrot Kheer

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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