Carrot Kheer
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Category
Vegetables
Ingredients
- 2 cups carrots, grated
- 4 cups full-fat milk
- ½ cup sugar (adjustable according to taste)
- ¼ teaspoon of cardamom powder
- 2 tablespoons cashew nuts
- 2-3 tablespoons raisins
- 1 tablespoon Fustini’s Butter olive oil
- Pistachio nuts, garnish (optional)
Ingredients
Directions
- Add olive oil into a non-stick pan. Once hot, add raisins and cashews. Fry them in low medium flame for 30 seconds to 1 minute. Transfer them to a plate. Add a drizzle of olive oil and grated carrots into the pan and give a nice mix. Cover the pan and cook it for 5 minutes in low flame. Remove from heat.
- In a heavy bottom saucepan, bring the milk to a boil. Stir occasionally until the milk has been reduced to around 2 cups. Add the carrots and mix gently. Cook with low/medium flame for 15 minutes until the carrots become tender. Stir occasionally or else the milk will start sticking to the bottom of the saucepan. Add sugar, cardamom and the reserved raisins and cashews and stir them well. Continue to cook until you get the desired thick consistency, stirring occasionally.
- Transfer the Carrot Kheer into serving bowls and garnish with nuts, Pistachio is traditional. Serve chilled or at room temperature.