Carrot Kheer | Carrot Payasam | Gajar Kheer
Carrot Kheer is so creamy and tasty and it tastes best when served chilled .It can really makes our festival days even more special.
Servings: 3
Calories:
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Carrot Grated
- ½ cup Sugar
- 3 cup3 Milk
- 3 tbsp Water
- 1 tbsp Ghee
- ¼ tsp Cardamom powder
- 8 Cashew nut
- 15 Almonds
Instructions
- Heat a pan add ghee and roast the cashew nuts till golden brown and set aside. Grate the carrots and keep it ready .Soak the almonds in hot water for 15 mins.
- After roasting the nuts, in the same pan add the grated carrot and roast in a low flame till the raw smell of the carrots leave. Next add half cup of milk and cook till the milk completely evaporates.
- Allow it to cool down, then add cooked carrot and almonds and 3 tbsp of water and grind it to a fine puree.
- In a pan heat the remaining milk when it comes to a boil, simmer it and add ground carrot almond puree, Mix well.
- Now add the Sugar, Cardamom powder and mix well.
- Continue cooking when it becomes slightly thick and creamy garnish with the cashew nuts and switch off the flame.
Video
Notes
- You can also peel the skin of the almonds before grinding.
- Add Saffron if you prefer.
- Adding almonds give a nice creamy texture to the kheer so don’t omit it.
- Add half cup of extra milk if you think your kheer is very thick.
- Adjust the sweetness as per your taste
- We can also prepare beetroot kheer with the same recipe. Just replace carrot with beetroot.
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