Creamy Carrot Kheer

Si’s special home made Carrot Kheer! – recipe and assistance by my sister Ami! Another recipe for the school cookbook.

 

Overview

• Serves: 6-8
• Difficulty: Easy

Ingredients

• 300g carrots grated
• 1 litre full fat milk
• 400 ml condensed milk
• 4 tbsp ghee
• Chopped nuts for garnish 
• Cardamom powder (optional) 

Method 

1. Put the ghee in a pan and let it warm
2. Add the carrots to the pan and fry for 4-5 minutes
3. Add the milk to the cooked carrots
4. Bring to boil and cook on a medium flame for 10 minutes stirring continuously to avoid sticking to the pan
5. Add the condensed milk and mix well
6. Add cardamom powder if using 
7. Cook for 5 minutes and keep stirring
8. Just before serving garnish with flaked or finely chopped almonds (omit if you want to keep it nut free)
9. Serve warm or cold

Note

The kheer is quite runny in this recipe – if you prefer it thicker add less milk or cook for longer to reduce the milk