Carrot Kheer
A South Asian rice pudding of carrot, cashew nuts and raisins, scented with cardamom and saffron and simmered on the stove.
50 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 45 min · 50 min total
- easy
- 1
In a small bowl, place the pincho of saffron in 2 tsp milk. Set aside. Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.
- 2
Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
- 3
In the same vessel, add the grated carrot and saute for 5-6 minutes. Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.
- 4
Add sugar and simmer for another 10 minutes, stirring once in a while. Add the sweetened condensed milk and simmer for another 2 minutes.
- 5
Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
