Carrot Kheer Recipe
For some reason this year I was not so very keen on making anything fancy or shower my spouse with surprises. He, as always was never keen on this. We just wanted to have quality time with each other in the evening after work and some comforting delicious food and oh I forgot! definitely at least one valentine letter mail. Yes! Am an old school teacher who thinks letters are always the best feel-good communication mode for love. Looking over these letters after some years gives us an immense pleasure and satisfaction which cannot be expressed but only felt. Okay. Apart from the above mentioned I had two more surprises. Yeah! A week's vacation and my most recent favourite red velvet cake. So just back after a long vacation and happily posting our most favourite and valentine special Indian sweet dish Carrot Kheer / Carrot Payasam. Simmered slowly the milk gets richer and creamier and combines with the carrot purée bringing out a sweet and delightful dish.
A die-for drink!! Either grab a spoon to lick deliciousness or gulp it down like a flavoured milk!!! Have it cold or hot!!
CARROT KHEER
A rich and creamier delectable to-die-for drink!! Either grab a spoon to lick this deliciousness or gulp it down like a flavoured milk!!! Have it cold or hot!!
Yields: 4
- Prep Time: 5 mins
- Cook Time: 30 mins
- Ingredients
- 3-4 medium sized Carrots
- 2 ½ Cups (~750 ml), divided Milk
- ¼ Cup Sugar
- 10-15 no's Cashews
- 10 no's Raisins
- 1 Tbsp Ghee
- Saffron strands, optional
Instructions
Heat a pan and add ghee. Fry the cashews and raisins until they turn golden brown and keep it aside.
Chop the carrots into small chunks and pressure cook them with ½ cup milk until they are well cooked and almost smashed. (even if its completely smashed, not a problem.)Since we are cooking this with milk, it might boil and spill over the pressure cooker while it whistles. So either cook them in a bigger pressure cooker or substitute half the quantity of milk with water.
Once the pressure releases, either smash them with a potato masher or pulse them in a processor. Heat the same pan and keep stirring this carrot purée until the raw smell of the carrot leaves. Then add sugar and saffron strands (if using). Mix it well.
Lower the heat and add the milk in small quantities stirring it continuously. Simmer it until it thickens and becomes creamy and keep stirring frequently so that it does not burn at the bottom. Turn off the flame. Garnish it with raisins and cashews.