Carrot kheer

This is my son's most favorite dish. From the day i started this blog he was pestering me to write this in the blog so that i will prepare this for taking pictures. So long i didn't get good carrots, today morning in my appartment they had called a vegetable vendor who has a farm in the outskirts so he brought really good ones so i thought of making and writing this post.

This is a really good dessert which you can prepare for any occasion. Especially when you are expecting guests you can prepare it the before day and store it in the refrigerator and serve it chill  after a good meal or dinner. It can also be served as a midday or evening snack too.

In my home its a all day meal ... i would say. My kids will be happy to have it any time of the day when they are hungry. Carrots are good for eyes and skin so need not worry :-)



Preparation time :40 minutes
Serves 8

Ingredients:

Carrot 3/4 kg
Sugar 1/2 to 1 cup (according to your taste)
Milk 1/2 liter
Cashews 8 to 10 nos
Cardamon powder - 1/2 teaspoon

for garnishing:

Ghee - 4 tablespoon
Cashews - 10 nos.
Rasins- 10 nos.

Procedure:
Wash, peel and rough chop the carrots as in the picture.

Add it to the cooker along with the cashews and enough water such that water covers 3/4 the vegetables.

Pressure cook it 4 whistles.

When the steam is out , open it and cool it to room temperature.

Add the cooked carrots and cashews to the blender and blend it into a smooth paste.


Keep the water in which the carrots were cooked for later use.

In a heavy bottomed vessel, add ghee and fry the cashews and raisins till they are golden brown and  remove them from the ghee and keep it aside.

In the same ghee, reduce the flame to sim and add the blended paste and water in which we cooked the carrots. be very careful because the ghee is very hot and when you pour this mixture it will start to bubble immediately..
add sugar and stir it in medium heat till it dissolves.

Then add the milk and bring the whole mixture to a full boil on high flame stirring occasionally. 

When it starts to boil add the fried garnish and cardamon powder and switch off the stove and cool it down to room temperature.

Carrot kheer is ready you can either serve it warm or  refrigerate for minimum 4 to 5 hrs. and serve it chill.



Notes:

We add cashews while cooking the carrots so that it becomes soft so it will be easy to blend.

when we grind cashews and add to the carrot kheer it gives a special flavor and add also gives a rich texture to the kheer.

If you have old or diabetic patients you can omit the cashews for grinding but the kheer will be little  watery.

Try out and let me know your feedback in my comments section. 





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