Carrot Kheer
Recipe: #11214
November 17, 2013
Categories: Desserts, Puddings, Carrot, Indian, Sunday Dinner, Gluten-Free, Vegetarian, Condensed Milk, more
"I love regular kheer, but this one just knocked my socks off! Kheer is the ultimate Indian comfort food! Sailu's Kitchen says: Carrot Kheer is a crowd-pleaser Indian dessert that makes for a special festival food during Navratri. Warm and comforting flavors, visually appealing, rich and sweet, carrot kheer lends a striking dash of orange to the table. A decadent dessert to finish off a festive thali (meal). Red carrots work best but you can use the orange ones too. USE OF WHOLE MILK AND SWEETENED CONDENSED MILK YIELDS A RICHER KHEER. I personally don't eat nuts, and I don't think it takes that much away from the recipe."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (131.5 g)
- Calories 110.2
- Total Fat - 3.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 10.9 mg
- Sodium - 121.5 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 0.7 g
- Sugars - 15.3 g
- Protein - 3.5 g
- Calcium - 122.9 mg
- Iron - 0.2 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, place the pinch of saffron in 2 tsp milk. Set aside.
Step 2
Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.
Step 3
Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
Step 4
In the same vessel, add the grated carrot and saute for 5-6 minutes.
Step 5
Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.
Step 6
Add sugar and simmer for another 10 minutes, stirring once in a while.
Step 7
Add the sweetened condensed milk and simmer for another 2 minutes.
Step 8
Add the cardamom, saffron, and toasted cashews (or almonds) and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
Tips
No special items needed.
0 Reviews
You'll Also Love
