Carrot Kheer

I can’t ever think of anything that relates me to sweets!!! Don’t know why but since childhood, I never used to like anything sweet on my plate. Umm,… Gulabjamum n Gajar ka halwa work at times, but that too for 1-2 bites/spoonfuls only :P And my hubby is the one who loves sweet on his daily menu too. If nothing I’ve when he craves, he’ll take a chunk of jaggery on dinner plate. I get troubled only when he brings a pack of carrots every now n then and asks me to make sweet dishes out of it!

Last time, I used ’em all to make ‘Gajar ka Halwa’ and now again I’ve a bag of carrots in my veggie rack! We had a friend over dinner last night n my plan was to make ‘Chhole-Bhatura’. Suddenly, hubby demanded me to make carrot kheer! And I was like “Really??!!!”. Hadn’t ever made this before but having seen the process before, I managed making it :) Just one thing I wanted to change… I wanted to bring that silky n smooth texture in it and I did that, tweaking the authentic method though ;)

I’m sure to get a request for making it often now onwards ;) Here you go with my version of ‘Carrot Kheer’:

INGREDIENTS:

2 cups Milk + 1 cup
2 Carrots, big
10 Almonds, blanched
3/4 cup Sugar
1/4 tsp Cardamom Powder
Slivered Almonds + Pistachios, for garnishing

STEPS TO FOLLOW:

1. Peel the carrots and roughly cut them into cubes.
2. Pressure-cook them with 1 cup of milk for 2-3 whistles.
3. Once it is cooled down, grind it with blanched almonds to make a creamy puree.
4. Heat non-stick vessel and add this carrot-almond puree along with 2 cups of milk.
5. Add cardamom powder to it and mix well.
6. Cook it for approx 12-15 mins or until you find creamy thick texture.
7. Garnish with nuts and serve hot or chilled!

SJ’s NOTE:

1. Adjust the amount of sugar according to your taste as carrots too lend sweetness to this dish.
2. You can also use cashew-nuts too, sauteed in 1/2 tsp of clarified butter!