CARROT KHEER

      When it comes to Desserts, we Indians love to flaunt it with innumerable variations to suit any occasion, mood and season on the whole. Desserts laced with Milk/Coconut Milk and aromatics, desserts soaked in Sugary syrups or Sweetened with Sugar, Jaggery or Palm Sugar. Many Indian Desserts and Indian Sweets line up the queue with sheer pride and tradition have given a part to play at cue.
      Kheer as such is an Indian Dessert with two distinctly unique origins - 'Payas', as of traditional ancient Indian Cuisine and Sheer, with strong roots from Middle Eastern countries. Though Rice is the basic ingredient used in Kheer, Vermicelli/Nuts/Paneer/Dry Fruits/Fruits or Vegetables are incorporated into exotic varieties of Kheers and Payasams.
     Carrot Kheer is one such version, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee and garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow cooked in Milk and Sugar until it reaches a perfect texture.

Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...

INGREDIENTS :

Carrot – 2 Cups
Milk – 11/2 Cups
Condensed Milk - 1/2 Cup
Sugar – 2-3 Tbspn
Cardamom - 4-5 Pods
Ghee – 3 Tbspn
Cashew nuts – 8 -10 Nos.
Almonds - 8-10 Nos.
Saffron – Few Strands(Optional)

HOW TO MAKE CARROT KHEER

CARROT KHEER

METHOD :

• Peel, Wash and Grate the Carrots and keep it aside.
• Cut Cashew nuts and Almonds into small pieces and keep them aside.
• Soak Saffron strands in few tablespoons of cold milk.
• Heat 1 Tbspn of Ghee in a pan and roast the Cashew nuts and Almonds on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Heat the remaining 2 Tbspns of Ghee in a non-stick/heavy bottomed pan.
• Sauté the grated Carrots for about 8-10 minutes on a low flame until it becomes translucent and raw flavour goes, stirring frequently.
• Pour the milk into the sautéed Carrots and allow it to boil, stirring frequently.
• Once the Carrot is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Carrot mix.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Pour in the soaked Saffron strands along with the milk and give a quick stir.
• Switch off the flame once the Carrot Kheer reaches the desired consistency.
• Garnish Carrot Kheer with roasted Cashew nuts and Almonds or any dry fruits and nuts of your choice.
• Serve hot or cold.

 

NOTES :

• Care should be taken not to burn or brown the Carrots while Sautéing.
• Stir continuously on a low flame.
• Some recipes call for Cooking the Carrots slices in milk and then grinding them into a puree.
• Can try the same recipe with Carrot Puree.
• Can add few blanched and ground Almonds for a richer version of Carrot Kheer.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Carrot Kheer frequently while cooking.  
• Can garnish Carrot Kheer with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Carrot Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Carrot Kheer and serve it chilled too.