Creamy Carrot Pudding / Kheer

Name: Creamy Carrot Pudding / Kheer
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 carrots grated; 250 ml full cream milk; 4 tbsp milk powder or 2 tbsp condensed milk; 2 tbsp ghee (clarified butter); 3-4 tbsp sugar or as needed; 1 pinch salt; 1/4 th tsp saffron soaked in warm milk; 7-8 cashewnuts; 5-6 almonds; 2 tbsp raisins; 1/4 th tsp cardamom powder

Kumkum Chatterjee @cook_12055532

#CookpadTurns7
Creamy Carrot Pudding / Kheer is a delicious dessert made with fresh carrots, whole milk or condensed milk,sugar,mixed dry fruits and nuts, saffron and cardamom powder. Grated carrots are sautéed in ghee and cooked in milk till the kheer is thick and creamy. Carrot kheer can be made all year around depending on availability,but the best time to make it is during winters when fresh red carrots are available in abundance and taste great. Carrots are a great source of antioxidants and rich in Vitamin A and C .So this Kheer or pudding is a healthier way of including nutritious carrots and milk in your diet.Serve this dessert chilled or at room temperature on special occasions like parties .I dedicate this authentic dessert to celebrate Cookpad's 7th Birthday....Happy Birthday Cookpad !

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

3carrots grated
250 mlfull cream milk
4 tbspmilk powder or 2 tbsp condensed milk
2 tbspghee (clarified butter)
3-4 tbspsugar or as needed
1 pinchsalt
1/4th tsp saffron soaked in warm milk
7-8cashewnuts
5-6almonds
2 tbspraisins
1/4th tsp cardamom powder

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Steps

30 minutes

1

Wash and peel the carrots.Grate them using a hand grater or food processor. Heat ghee in a pan and lightly fry the dry fruits and nuts.Set aside.
2

In the remaining ghee, add grated carrots and saute them for 5 minutes over medium flame.Add sugar,sautéed chopped nuts and cardamom powder. Stir continuously and set aside.Boil whole milk in a pan.Soak saffron in 2 tbsp warm milk and keep aside.Dilute powder milk in 1/4 th cup warm milk and add it to the boiling milk.Stir well and boil till partially reduced.
3

Add the sautéed carrots and nuts to the boiling milk.Let it cook in low to medium flame till 10 to 15 minutes.Adjust sugar if using condensed milk as it is sweet.Add a pinch of salt to balance the sweetness. Add saffron infused milk to the boiling kheer and mix well.Garnish with few chopped nuts and raisins. Cool and refrigerate. Carrot Kheer is ready. Serve it chilled or at room temperature and relish.