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Cuisine Magazine Recipes

Carrot Kheer

Posted on : 29-02-2016

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Ingredients

Carrots 2 to 3 peeled
Milk 2 cups ( I used full fat milk)
Condensed milk 1/2 cup
Sugar 1/4 cup or more according to taste
Cardamom powder a pinch
Saffron 4 strands
Cashews 3 tbsp broken
Raisins 3 tbsp broken

Directions

Step 1

Pressure cook the carrots for 3 whistles.

​Step 2

Once done, remove, let cool and grind them to a paste.

​Step 3

In a pan, heat 1 tbsp of ghee.

​Step 4

Add the cardamom powder and the carrot paste and cook well stirring every now and then. The carrots must be cooked this way to get rid of the raw smell. Takes about 5 mins.

​Step 5

Once the paste is done, add the condensed milk and mix well.

​Step 6

Simmer for 2 to 3 mins.

​Step 7

Now, add the sugar and mix well.

​Step 8

Wait for the sugar to completely dissolve. Takes 2 mins.

​Step 9

Add saffron next. You will see that the mixture becomes a little darker in color after a min or two.

​Step 10

Once the mixture darkens,add the milk and mix well.

​Step 11

Simmer again for 2 to 3 mins on medium low flame.

​Step 12

Once done, remove from fire and set aside.

​Step 13

In a pan, heat the remaining ghee.

​Step 14

Add the raisins and saute till fluffy.

​Step 15

Once fluffy, remove the raisins alone with a spoon and drop them in the pudding.

​Step 16

Roast the cashews in the ghee next and add them along with the ghee to the pudding.

​Step 1

Stir well.

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