Carrot Kheer

1. 1

   In a small bowl, place the pincho of saffron in 2 tsp milk. Set aside.

2. 2

   Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.

3. 3

   Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.

4. 4

   In the same vessel, add the grated carrot and saute for 5-6 minutes.

5. 5

   Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.

6. 6

   Add sugar and simmer for another 10 minutes, stirring once in a while.

7. 7

   Add the sweetened condensed milk and simmer for another 2 minutes.

8. 8

   Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

* Per serving · 4 servings · Values may vary.