Carrot Kheer is a simple, easy, quick, and delicious dessert with all the goodness of carrots viz. high vitamin A and beta carotene content. It is suitable to be served for any occasion, be it parties, festivals, fasting days, get togethers, etc. In fact, we did this recently for the feast to be served on the day before Pongal at which time the lunch menu has to include vadai and payasam.
Ingredients:
Carrots - 200 gm
Sugar - 180 gm
Milk - 1/2 litre
Cashewnuts - 10
Borneal Flakes (Pacha Karpooram) - A pinch
Saffron (Kungamapoo) - 2 strands
Elaichi Powder - A pinch
Method:
1. Wash carrots, peel skin, and grate them. Use fresh carrots for this recipe.
2. Pressure cook grated carrots and 1 cup of milk until 1 whistle or 5 minutes.
3. Grind the cooked carrots along with the milk and make a puree.
4. Grind cashewnuts to form a paste by adding milk or water to grind together.
5. In a broad, thick bottomed vessel, add the ground carrot-milk puree, the rest of the milk, cashewnut paste, and sugar. Heat them and bring to boil. This may take about 5 minutes.
6. Add in the borneal flakes and elaichi powder and boil for another minute.
7. Add saffron strands to 1 teaspoon of warm milk and mix well until the color of the milk changes. Add to the kheer and switch off.
8. Serve the carrot kheer hot or chilled.
Notes:
Add a teaspoon of condensed milk to give extra richness to the kheer. You can fry cashews in ghee and garnish the kheer using the fried cashews. Cashewnut paste can be substituted with almond paste.
Ingredients:
Carrots - 200 gm
Sugar - 180 gm
Milk - 1/2 litre
Cashewnuts - 10
Borneal Flakes (Pacha Karpooram) - A pinch
Saffron (Kungamapoo) - 2 strands
Elaichi Powder - A pinch
Method:
1. Wash carrots, peel skin, and grate them. Use fresh carrots for this recipe.
2. Pressure cook grated carrots and 1 cup of milk until 1 whistle or 5 minutes.
3. Grind the cooked carrots along with the milk and make a puree.
4. Grind cashewnuts to form a paste by adding milk or water to grind together.
5. In a broad, thick bottomed vessel, add the ground carrot-milk puree, the rest of the milk, cashewnut paste, and sugar. Heat them and bring to boil. This may take about 5 minutes.
6. Add in the borneal flakes and elaichi powder and boil for another minute.
7. Add saffron strands to 1 teaspoon of warm milk and mix well until the color of the milk changes. Add to the kheer and switch off.
8. Serve the carrot kheer hot or chilled.
Add a teaspoon of condensed milk to give extra richness to the kheer. You can fry cashews in ghee and garnish the kheer using the fried cashews. Cashewnut paste can be substituted with almond paste.
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