Carrot Rice Kheer with Date Palm Jaggery

Name: Carrot Rice Kheer with Date Palm Jaggery
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 ml whole milk; 2 tbsp small grain rice; 2 carrots grated; 1/4 th cup crushed Date Palm Jaggery; 5 tbsp powdered milk; 1 pinch salt; 1 tbsp ghee

Kumkum Chatterjee @cook_12055532

#sankranti/post-2
This is a healthy fusion of carrot with soft rice pudding and tastes superb with flavourful date palm jaggery which is available only during winter and made specially to celebrate the new harvest season of Makar Sankranti.It is a unique dessert recipe with an added crunch and lovely orange colour due to carrot immersed in rice kheer made with date palm jaggery (nolen/patali gur).No cardamom is added as it will spoil the flavour of nolen gur.

Kumkum Chatterjee @cook_12055532

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Ingredients

4 servings

500 mlwhole milk
2 tbspsmall grain rice
2carrots grated
1/4 th cup crushed Date Palm Jaggery
5 tbsppowdered milk
1 pinchsalt
1 tbspghee

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Steps

1

Soak rice in hot water for 20 minutes. Grate carrots.Boil milk in a pan. Add rice and continue boiling. Make a thick paste of powder milk and add it to the boiling milk. Continue boiling till the rice is nearly done and milk condensed. Add date palm jaggery and boil. Heat ghee in a pan and lightly fry the grated carrot. Fry the cashewnuts.Add carrot and cashewnuts to milk and boil for 5 minutes.
2

Garnish with grated carrot and ghee roasted raisins and cashewnuts. Serve yummy carrot rice dessert after dinner.