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.