Carrot Kheer
and creamy textured Carrot Kheer is an apt and perfect dessert for special occasions and gatherings. We can adjust the flowing smooth consistency of kheer as per our requirements. rich in beta carotene and nutrients.
Ingredientsfor 4 servings
- 1 kg Carrots
- 11/2 litre Milk
- 1 kg Sugar
- Cardamom powder, as needed
- Saffron A, a few
- Cashews, to taste — roasted
Preparation
Step 1
Cut carrots into small pieces or grate them. Cook in a pressure cooker.
Step 2
Add saffron and grind it well.
Step 3
Heat this mixture over a very low flame.
Step 4
Add sugar and stir continuously till the sugar dissolves in the mixture.
Step 5
Add cardamom powder and Stir everything together thoroughly.
Step 6
Next, add boiled milk to this mixture and heat in low flame. Cook till the required consistency is obtained. take it off the heat and cool the same.
Step 7
Refrigerate Carrot Kheer for best results.
Step 8
Roast some cashews and add to the kheer just before serving. Serve cold.
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
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