Sunday, March 20, 2011

Carrot Kheer

Other names - Carrot Payasam / Ghajar Ka Kheer

Prep Time: 10 min

Cooking Time: 20 min

Serves: 4


Ingredients
  1. Carrots - 1/4 kg
  2. Milk - 1 liter
  3. Sugar - 1/2 cup
  4. Cardamom powder - 1/4 tsp
For garnishing
  1. Cashew nuts - 1 tbsp
  2. Raisins - 1 tbsp
  3. Ghee - 2 tsp
  4. Saffron strands (optional) - few
Method
  1. Peel & wash carrots well in water.
  2. Cut each carrot in to two halves; pressure cook them for 4 to 5 whistles.
  3. Give a standing time to the pressure cooker before opening the lid.
  4. Allow pressure cooked carrots to cool; blend to a fine paste using a blender / mixie.
  5. Heat milk in a heavy bottomed pan; allow milk to boil for about 20 min on medium flame until reduced to half.
  6. Add the blended carrot paste & cook for 5 min.
  7. Add sugar; stir well & cook for another 5 min.
  8. Stir in the cardamom powder.
  9. Adjust sugar according to taste.
  10. Heat ghee in a pan; add cashew nuts; saute until golden brown; set aside.
  11. Add raisins & saute until they puff up; do not char the raisins as they tend to taste bitter.
  12. Garnish carrot kheer with sauteed cashew nuts, raisins and saffron.
  13. Serve either chilled or warm.

2 comments:

  1. very tempting and mouth watering carrot kheer would love to grab the whole bowl.

    ReplyDelete
  2. You are indeed a "Kitchen Queen". Thank you very much!!!

    ReplyDelete