Ingredients
Carrots - 4 large size
Milk - 1 1/2 litre
Sugar - 1/4 - 1/3 cup
Cardamom powder - 1/4 tsp
Saffron - few strands
Ghee 1 tsp
Almond/cashews
In a cooker add ghee and fry chopped almonds/ cashews till golden brown colour and remove from the cooker. Now add chopped carrots and 1 litre milk close the lid and pressure cook for two whistles. When the pressure releases naturally, blend it with a hand blender and not in the mixie. Because we don't need a smooth consistency. Add the remaining milk, around 10-12 almonds coarsely ground without water, cardamon powder, saffron strands, sugar and sauteed almonds/cashews. Adjust the consistency of the kheer by adding extra milk if it is little thick. Boil for a while and switch of the stove. Serve it either hot or cold.
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