Carrot Kheer

Carrot kheer is one of the easiest kheer which can be prepared with less time apart from cooking time of carrot with milk. This is long pending post which was in my inbox from more than 6 months. Always I keep finding a way to feed vegetables to my kids. Especially my son is fuzzy eater and very difficult to convince him about any recipes. Another variation of carrot kheer recipe where carrot is grated and cooked in milk and sugar. On my son’s demand, I have prepared this kheer with carrot puree. This kheer has creamy and smooth texture and flowing consistency. We can adjust the consistency by adding more milk to the kheer. 

Ingredients:

Red carrots      - approx 400 gms, finely chopped carrot or grated carrot (approx 1 1/2 cups)

Milk             - 3 1/4 cups

Water            - 1/4 cup

Sugar            - 1/3 cup + 1 tbsp

Cardamom powder  - 1/2 tsp

Ghee             - 1 tbsp

Saffron          - few strands, soaked in a tbsp of warm milk (optional)

Method: 

Step 1: Heat ghee in a vessel, add grated carrots and saute on low medium flame for 7-8 mts. Add a cup of milk or till carrot submerges in the milk and cook till carrot cooks well with milk. Otherwise, cook in a pressure cooker and switch off after one whistle. If you are cooking in a pressure cooker then grated carrots can be replaced with chopped carrots shown in pic.

Step 2 : Once the cooked carrot comes to room temperature, then grind to a smooth paste.

Step 3 : Boil the remaining milk in a vessel or kadai along with carrot puree and 1/4 cup of water. Cook in a low flame.

Step 4 : Add sugar, cardamom powder and saffron milk and simmer on low to medium flame till the sugar dissolves completely. If you want the kheer to be more liquidy then add more milk. Turn off flame. Carrot kheer can be served with hot or chilled.

Tips :

Condensed milk or khoya/mawa can be added into the keer for a rich flavor before adding sugar into it. Later, adjust the sugar while adding into it.

Step by Step Pics:

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