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Articles: Recipes | Carrot Kheer
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| Ingredients: | | | | Fresh Carrots | : | 2-3 | | | Milk | : | 1 tr | | | Sugar | : | 200 gm | | | Ghee | : | 3 tbsp | | | Raisins | : | 2 tsp | | | Cardamoms | : | 4 | | | Pine Apple Essence | : | ½ tsp | | | Cashew Nuts | : | 8-10 (powdered) | | | Milk Maid | : | ½ cup (optional) | | | Water | : | 1 ½ cup | | |
| | Preparation: | | | | Clean carrots properly. Cut off the ends and grate them. | | | | Heat 1 tbsp of ghee in a pan and fry carrot for 3-4 minutes. Add 1 cup of milk with water and cook covered till carrot becomes soft. Remove from fire and let it cool for some time. Now grind carrot to make a paste. | | | | Heat the remaining ghee in a heavy bottomed pan and fry cashews and raisins for few seconds. Take them out and keep the, aside. Now put the ground carrots along with sugar into it. Stir continuously for 5-8 minutes. When it's cooked, add milk. Cook on a slow fire till the milk becomes thicker. Add powdered cardamoms and turn off the stove. Finally, stir in milkmaid into the kheer and mix well. Serve hot or chilled. | | |
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