Easy Carrot Kheer Recipe

 Easy Carrot Kheer Recipe | Easy Indian Dessert Recipes

 I have never been a big fan of reducing the milk. Its for this reason that i dont try my hand at some recipes which involve the reduction of milk. I m not a big fan of the sugar syrup fairy either. Lets just say the gospel of strings never works well for me. So i m always on the look out for easy to whip and healthy desserts that will please a crowd.

Along those lines, there s nothing that can beat this kheer. My mom has been making this for years now. 
Knowing amma, she never makes much of anything that calls for sugar. Unlike so many Indian 
daughters who have grown up seeing their mothers conjure fudge after fudge and whip up 
pots of ghee laden puddings, i grew up seeing amma rushing to office.
Of course, my grandma,saw to it that i too had a glimpse of such a growing up phase. 
But that phase never lasted long. This kheer or should i call it pudding was somehow religiously made 
by amma every month on the weekends. And i never tired of it. Ever. 
And that s why, i decided that it will only be justice to share the recipe with you all.

Recipe For Carrot Kheer
( Indian style pudding with cooked carrots, clarified butter and milk)

Prep Time: 5 mins
Cook Time: 30 mins
Source: Amma
Serves 2 to 3
Level: Easy

Ingredients

Carrots 2 to 3 peeled
Milk 2 cups ( I used full fat milk)
Condensed milk 1/2 cup
Sugar 1/4 cup or more according to taste
Cardamom powder a pinch
Saffron 4 strands
Cashews 3 tbsp broken
Raisins 3 tbsp broken

 Easy Carrot Kheer Recipe | Easy Indian Dessert Recipes

Clarified butter or ghee 3 tbsp

Directions

Pressure cook the carrots for 3 whistles.
Once done, remove, let cool and grind them to a paste.
In a pan, heat 1 tbsp of ghee.
Add the cardamom powder and the carrot paste and cook well stirring every now and then. The carrots must be cooked this way to get rid of the raw smell. Takes about 5 mins.
Once the paste is done, add the condensed milk and mix well.
Simmer for 2 to 3 mins.
Now, add the sugar and mix well.
Wait for the sugar to completely dissolve. Takes 2 mins.
Add saffron next. You will see that the mixture becomes a little darker in color after a min or two.
Once the mixture darkens,add the milk and mix well.
Simmer again for 2 to 3 mins on medium low flame.
Once done, remove from fire and set aside.
In a pan, heat the remaining ghee.
Add the raisins and saute till fluffy.
Once fluffy, remove the raisins alone with a spoon and drop them in the pudding.
Roast the cashews in the ghee next and add them along with the ghee to the pudding.
Stir well.