Carrot Kheer

Ingredients list for Carrot Kheer

• 250 grams Carrots peeled and grated
• 3 tablespoons Milk
• 15 Cashewnuts
• 5 cups Milk
• 1/2 cup Sugar
• 1/2 teaspoon Green cardamom powder
• 1 teaspoon Screw pine (kewda) water

Method

1. Heat the ghee in a non-stick pan, add the cashewnuts and sauté till lightly browned. Drain and set aside. Add the grated carrots in the same pan and saute for two to three minutes and set aside.
2. Bring the milk to a boil in a deep non-stick pan and simmer till it is reduced to three-fourth its original quantity. Add the sautéed carrots and mix well.
3. Add the sugar, mix well and cook till the sugar dissolves and the mixture thickens slightly. Add the cardamom powder and screwpine water and mix well.
4. Pour into four individual serving bowls, garnish with the browned cashewnuts and serve warm.

Nutrition Info