Carrot Kheer is a crowd-pleaser Indian dessert that makes for a special festival food this 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. I used the orange ones as I could not find the red carrots at my local farmer’s market. Use of whole milk and sweetened condensed milk yields a rich kheer.
Carrot Kheer Recipe
Cooking Time: 45 mts
Cuisine: North Indian
Serves 6-7 persons
2 1/4 cups low fat milk, boil till it reaches 1 1/2 cups
1 cup grated carrot
4 tbsps sugar (adjust)
1/2 tsp cardamom pwd
pinch of saffron, mix with 2 tsps milk
5-6 cashew nuts/almonds, toasted in ghee
10-12 raisins, toasted in ghee
2 tbsps ghee
1 Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
2 In the same vessel, add the grated carrot and saute for 5-6 mts. Add the boiled milk and simmer for 15-16 mts, stirring once in a while. Add sugar and simmer for another 10-12 mts, stirring once in a while.
3 Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
You can substitute low fat milk with whole milk. Add 1-2 tbsps sweetened condensed milk towards the end of the cooking process for a richer taste.