Carrot Kheer is an easy to make dessert but very rich in taste.It tastes perfect, only when taken cold.
This Kheer was prepared by me during the visit of my brother's family from Detroit to our place, Overland park in the state of Kansas.
Ingredients :
Peeled and cubed Carrot 1/2 cup
Sugar 3/4 cup
Milk 1.5 cup
Whole Cashew 12 or Broken Cashew 1/4 cup
Cardamom Powder 1 pinch
Optional:
Ghee 1 tsp.
Cashew / Badam- for decoration.
Method :
1. Cook the Carrot for 3 whistles in a small cooker with little water.It can be cooked in milk but care has to be taken that the milk doesn't get burnt.It is better to mix water and milk.If you want the taste to be perfect, only using milk, cook the sliced carrot with 2 tbsp.of milk in a container in the cooker for 4 -6 whistles.Cool.
2. Powder the cashew finely in a mixer and the add the cooked carrot and blend to a fine paste with 2 tbsp.of milk.Soaking the Cashew is done by all but it is not necessary.
3. Transfer the mixture to a thick bottomed vessel, keep on the stove by adding 1/2 cup of milk. Stir for 3-5 mins. till the raw smell of the Carrot leaves.
4. Add sugar, simmer for 3 mins.Add the rest of the milk and simmer for 10 mins. Add a pinch of Cardamom powder.For an enriched taste, add the nuts, roasted in Ghee.
5. Refrigerate and serve.A very tasty and rich dessert is ready.
This Kheer was prepared by me during the visit of my brother's family from Detroit to our place, Overland park in the state of Kansas.
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| Carrot Kheer |
Ingredients :
Peeled and cubed Carrot 1/2 cup
Sugar 3/4 cup
Milk 1.5 cup
Whole Cashew 12 or Broken Cashew 1/4 cup
Cardamom Powder 1 pinch
Optional:
Ghee 1 tsp.
Cashew / Badam- for decoration.
Method :
1. Cook the Carrot for 3 whistles in a small cooker with little water.It can be cooked in milk but care has to be taken that the milk doesn't get burnt.It is better to mix water and milk.If you want the taste to be perfect, only using milk, cook the sliced carrot with 2 tbsp.of milk in a container in the cooker for 4 -6 whistles.Cool.
2. Powder the cashew finely in a mixer and the add the cooked carrot and blend to a fine paste with 2 tbsp.of milk.Soaking the Cashew is done by all but it is not necessary.
3. Transfer the mixture to a thick bottomed vessel, keep on the stove by adding 1/2 cup of milk. Stir for 3-5 mins. till the raw smell of the Carrot leaves.
4. Add sugar, simmer for 3 mins.Add the rest of the milk and simmer for 10 mins. Add a pinch of Cardamom powder.For an enriched taste, add the nuts, roasted in Ghee.
5. Refrigerate and serve.A very tasty and rich dessert is ready.
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