Carrot Kheer

1. 1

   Wash and peel carrots, then cut into small chunks

2. 2

   Place carrots in a pressure cooker or saucepan and boil until soft.

3. 3

   Once carrots have cooled down, grind into a fine paste with the milk.

4. 4

   Bring the paste to a boil; add more milk if necessary until it is a smooth but not runny consistency. Add sugar to taste.

5. 5

   And for the flavor I added a little bit of milkmaid (quarter cup). You can add 2 tbsp of almond powder also as an alternative.

6. 6

   Bring to a boil again and add roasted cashews.

7. 7

   Mix a few threads of saffron with one teaspoon of hot water, then add to the carrot mixture.

8. 8

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.