Servings: 8-10 Cooking Time : 40-50 minutes (+ 30 minutes soaking time)
Ingredients:
8 cups whole milk
2 1/2 cups sugar
2 cups carrots, grated
1 cup cashewnuts
1 tsp cardamom powder
2 tbsp ghee (clarified butter)
Preparation
Soak the cashewnuts in 3 cups of water for 30 minutes. Drain the water, and in a blender, grind to a smooth paste and set aside.
In a microwavable bowl, add the grated carrot and 1/2 cup water and cook for 3-4 minutes or until tender, and set aside.
In a large saucepan, heat the milk on medium heat, stirring regularly, for about 20 minutes or until it thickens.
Add the carrots and cashewnut paste to the milk and cook for 10 minutes.
Add the sugar and cook for 4-5 minutes.
Add the cardamom powder and ghee, stir, and remove the kheer from heat.
Serve the carrot kheer warm or chilled.
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