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Carrot Kheer

Ingredients
  Carrots 250 Gram
  Milk 600 Milliliter
  Sugar 60 Gram
  Almonds/Cashews 30 Gram
  Cream 30 Milliliter
  Saffron 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
Directions

1. Wash, scrape and grate the carrots.
2. Place in a pan with water, enough to half-cook carrots.
3. Cover pan and cook over slow heat till carrots are half-cooked.
4. Add milk, sugar and ground blanched almonds to carrots.
5. Cook gently stirring all the time.
6. Soak saffron in a dessertspoon of warm water. Mix to a paste.
7. When the carrots are cooked and mixture thick, add saffron.
8. Remove from fire and allow to cool (preferably over ice or in a refrigerator).
9. When cold, stir in the cream.
10. Garnish with silver paper and sliced almonds or cashewnuts.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Dessert
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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