Gajar Ki Kheer/ Indian Rice Pudding With Carrots

1. 1

   Bring the milk to a boil in a heavily-bottomed pan, and add the sugar.

2. 2

   Add the rice and cook on medium heat, stirring occasionally.

3. 3

   The milk will thicken and it is very crucial to stir occasionally. The rice will get cooked slowly.

4. 4

   Cook for at least 30 minutes or until the rice is cooked and the quantity gets reduced to about half.

5. 5

   Add the carrots, and cook for another 5-10 minutes until they cooked (not too soggy) and the Kheer looks pinkish.

6. 6

   Add the Cardamom and saffron simultaneously and cook for about a couple of more minutes.

7. 7

   Remove from heat and serve warm or let it cool a bit and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.