Being a south-Indian, kheer or paaysa is a very common dish made during festivals or when guests are visiting home. Carrot kheer is one of my favorite innovative dishes made at my home for special occasions.
This is a simple and easy dish which my mother came up with herself. All it requires is some carrots and sugar.
It takes about 45 mins for preparing 4 servings.
Ingredients:
Carrot - 500 g
Almond - 50 g (Soaked and peeled)
Ghee - 1 tbsp + 1 tbsp
Sugar - 250 g
Milk - 1 cup
Cashews - 2 tbsp (Chopped)
Almonds - 2 tbsp (Chopped)
Pistachio - 1 tbsp (Chopped)
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Method:
Peel and chop the carrots into small chunks. Pressure cook them with some water. Once cooled, churn them in a mixer with the soaked and peeled almonds. In a kadai, add little ghee and the carrot mixture. Cook till the raw smell of the carrot reduces. Add sugar and mix till sugar is well combined. Add milk little at a time and mix so as to maintain the consistency. Make sure the kheer is not too runny. In a separate kadai, add ghee and heat. Add cashew pieces, almond pieces, pistachio pieces, raisins and fry till light brown. Add the dry-fruit mixture to the kheer along with cardamom powder and mix well. Serve hot or chilled after an hour of refrigeration.
I love it when the kheer is chilled as it usually thickens a bit more after refrigeration. Let me know how you liked it in the comments below.
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