Red carrots work best but you can use the orange ones too. I used the orange ones as I could not find the red carrots at my local farmer’s market. Use of whole milk and sweetened condensed milk yields a rich kheer. 1 Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside. 2 In the same vessel, add the grated carrot and saute for 5-6 mts. Add the boiled milk and simmer for 15-16 mts, stirring once in a while. Add sugar and simmer for another 10-12 mts, stirring once in a while. 3 Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled. Cooking Time: 45 mts Cuisine: North Indian Serves 6-7 persons . 1 cup grated carrot 4 tbsps sugar (adjust) 1/2 tsp cardamom pwd pinch of saffron, mix with 2 tsps milk 5-6 cashew nuts/almonds, toasted in ghee 10-12 raisins, toasted in ghee 2 tbsps ghee
You can substitute low fat milk with whole milk. Add 1-2 tbsps sweetened condensed milk towards the end of the cooking process for a richer taste.
