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.