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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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:
1. In a small bowl, place the pincho of saffron in 2 tsp milk. Set aside.
2. Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.
3. Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
4. In the same vessel, add the grated carrot and saute for 5-6 minutes.
5. Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.
6. Add sugar and simmer for another 10 minutes, stirring once in a while.
7. Add the sweetened condensed milk and simmer for another 2 minutes.
8. 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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