Saturday, 11 January 2014

Carrot Kheer


carrot - 4-5
milk - 1/2 litre
sugar - as per taste
condensed milk - as per taste
saffron - few strands (optional)
aLmond flakes  - to garnish


Peel the skin of the carrots and roughly chop it.
Pressure cook this by adding 1 cup of milk till 4-5 whistles.
Allow it to cool .
Keep the milk aside which was used to pressure cook the carrots and grind the carrots along with sugar in a blender into a smooth paste. ( can add little milk to blend

it into a nice puree, but dont add all the milk which we strained )
Boil the remaining milk for 15-20 mins in a low flame.
Add condensed milk to this.
Add the carrot puree and the milk which we used for cooking the carrots, to this. ( please keep stirring the milk while adding the carrot puree )
Add the saffron strands and mix well ( optional )
Serve chill by garnishing with almond flakes.


If you want a more creamy texture blanch a handfull of almonds and grind it along with the carrots.
If you are not having condensed milk you can add some more sugar .

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