My 182nd recipe, "Carrot Kheer", an easy and delicious Indian dessert perfect for the summer. I have been craving for a nice Indian dessert ever since yesterday. So I wanted to make one along with lunch today and treat myself and RK. However, I wanted to make a dessert which is easy to make, comparatively healthy, mildly sweet but bold on flavors. Nothing could fit the bill perfectly than a wonderful Indian Kheer. Among all the desserts served during a traditional Indian marriage, Rasmalai and Kheer are two of my favorites. Also, on a hot summer there could be nothing better to comfort yourself other than a chilled kheer. So yummy and refreshing.
However instead of making a plain kheer, I wanted to make a healthier version of kheer. Only then I remembered the carrot kheer my mom used to make while I was a kid. It used to be super delicious and one of my favorites. While my mom adds javarisi / sabudana to the carrot kheer for a nice texture and flavor, I decided to stick to an easier version. This carrot kheer is super flavorful, creamy, mildly sweet and bowl licking good 🙂
- 2 medium Carrot
- 15 Almond
- 2 Cups Milk
- 4 Tbsp Condensed Milk (adjust based on taste)
- 1 small pinch Cardamom Powder
- 1 large pinch Saffron
- 1 Tbsp Ghee
- 6 Cashew (chopped)
- 6 Pistachio (chopped)
- First, pressure cook the carrots along with about a ½ cup of water for 2 whistles or until fully cooked. Leave the carrots to cool down to room temperature.
- Meanwhile, soak the almonds in normal temperature water for 1 hr or hot water for 15 mins or boiling water for 5 mins. Then peel the skin of the almonds.
- Once the carrot cools down, add the carrot, almonds to a blender/mixie along with sufficient water and grind to a smooth paste. Add only a little water just sufficient for grinding. Keep the carrot almond paste aside.
- Now, in a heavy bottomed pan, heat the ghee. Add the cashews, pista and saute until the cashews turn slightly golden brown. Remove the cashews, pista from the ghee and keep it aside.
- In the same pan, to the remaining ghee, add the carrot almond paste and saute in medium flame for about 5 mins or until the raw smell of the carrots is gone.
- Now, add the milk to the pan, mix well and let the milk come to a boil. Keep stirring frequently.
- Once the milk just starts to boil, add the condensed milk and mix well until combined. Add the cardamom powder, saffron strands and let the kheer continue to boil for another 5 mins, until it slightly thickens. Turn off the flame. Add the fried cashew and pista pieces and mix well.
- Refrigerate and serve chilled. Optionally garnish with some more nuts before serving.