What you need?
- 2 cups shredded carrot – about 3-4 medium sized carrots would do
- 4 cups whole milk
- ½ cup sugar – or more, depends on your taste
- 1 tsp cardamom powder
- ½ cup cashew nuts, broken into halves or roughly chopped
- 1 tsp Ghee
- 3-4 saffron strands
How to make?
- Heat ghee in a big sauce/milk pan, add cashew nuts and just roast for half a minute on low flame.
- Add shredded carrot and mix well. Roast on a medium flame for 4-5 minutes so it releases the water
- Now add milk into this and cook for 10-12 minutes on medium flame, stirring regularly in between. Once it comes to a boil, turn the flame to low and simmer for next 15-18 minutes stirring continuously
- Once its thickened to your desired consistency, add sugar and bring it to boil once again on medium flame. Turn off, add cardamom powder and saffron and mix one last time
- Serve hot or chilled, depending on weather and your preference. Garnish with more nuts if you wish
- Once this kheer comes at room temperature, it tends to thicken, so add milk accordingly. To reheat, simply add more milk and microwave for 2 minutes, stand for 2 minutes, stir and serve
- I love this Kheer when being served hot and fresh in winters. With loads of almonds and raisins added to it, you may choose to omit these
- You may add 1 cup of water to keep the consistency and bit runny, if it feels too thick for your taste
- If using condensed milk, use this proportion:- 2 cup milk, 1 cup water and 1 can of condensed milk. Reduce sugar to ¼ cup in that case
- You may also use jiggery in place of sugar, that will provide a different texture and taste altogether.
If you are looking for more healthy kheer recipes, why not try this Cabbage Kheer which is low calorie and super healthy