Carrot Kheer
Carrot Kheer
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
Carrot kheer flavoured with cardamom powder and screwpine water.
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 10-15 minutes Category: Veg
Ingredients
| • | Carrots,peeled and grated | 250 grams |
| • | Ghee | 3 tablespoons |
| • | Cashewnuts | 15 |
| • | Milk | 5 cups |
| • | Sugar | 1/2 cup |
| • | Green cardamom powder | 1/2 teaspoon |
| • | Screw pine (kewda) water | 1 teaspoon |
Method
Heat the ghee in a non-stick pan, add the cashewnuts and sauté till lightly browned. Drain and set aside. Add the grated carrots in the same pan and saute for two to three minutes and set aside.
Bring the milk to a boil in a deep non-stick pan and simmer till it is reduced to three-fourth its original quantity. Add the sautéed carrots and mix well.
Add the sugar, mix well and cook till the sugar dissolves and the mixture thickens slightly. Add the cardamom powder and screwpine water and mix well.
Pour into four individual serving bowls, garnish with the browned cashewnuts and serve warm.
Heat the ghee in a non-stick pan, add the cashewnuts and sauté till lightly browned. Drain and set aside. Add the grated carrots in the same pan and saute for two to three minutes and set aside.
Bring the milk to a boil in a deep non-stick pan and simmer till it is reduced to three-fourth its original quantity. Add the sautéed carrots and mix well.
Add the sugar, mix well and cook till the sugar dissolves and the mixture thickens slightly. Add the cardamom powder and screwpine water and mix well.
Pour into four individual serving bowls, garnish with the browned cashewnuts and serve warm.
Comments
Post a Comment