Carrot Kheer
Carrot Kheer is a milk-based Indian pudding (payasam) that’s easy to make and full of nutrition. You can use brown sugar or jaggery for a different taste. If you want a healthy dessert, this kheer is a great option, as carrots are rich in vitamins A and C, and the whole milk and cashews provide calcium and other nutrients.
Servings: 8-10
Cooking Time: 40-50 minutes (+ 30 minutes soaking time)
Ingredients
- 8 cups whole milk
- 2 1/2 cups sugar
- 2 cups carrots, grated
- 1 cup cashew nuts
- 1 tsp cardamom powder
- 2 tbsp ghee (clarified butter)
Preparation
- Soak the cashew nuts in 3 cups of water for 30 minutes. Drain the water, and in a blender, grind to a smooth paste and set aside.
- In a microwave-safe bowl, add the grated carrot and 1/2 cup water and cook for 3-4 minutes or until tender, and set aside.
- In a large saucepan, heat the milk on medium heat, stirring regularly, for about 20 minutes or until it thickens.
- Add the carrots and cashew nut paste to the milk and cook for 10 minutes.
- Add the sugar and cook for 4-5 minutes.
- Add the cardamom powder and ghee, stir, and remove the kheer from heat.
- Serve the carrot kheer warm or chilled.
Cooking Tip
You can use half-and-half or condensed milk for a creamier taste and texture.
Category: Sweets and Desserts - Members