Traditional Indian Carrot Kheer
Ingredients
- 1.5 liters milk (preferably full cream)
- 4 tablespoons soaked rice
- 150 grams freshly grated carrots
- 5-6 cardamom powder
- 5-6 tablespoons sugar
- Chopped almonds and pistachios
Preparation
Heat up the pan.
Add 1.5 liters of milk, preferably full cream.
Stir occasionally.
When the milk is hot, add 4 tablespoons of soaked rice.
Stir continuously to avoid sticking to the base.
Cook on medium to high heat until the rice is partially cooked.
Add 150 grams of freshly grated carrots.
Add 5-6 cardamom powder.
Mix everything well.
Stir continuously until the mixture thickens.
Optionally, blend the mixture for a smooth texture.
Add 5-6 tablespoons of sugar once everything is cooked.
Stir continuously and cook for another 7-8 minutes.
Add some chopped almonds at the end.
Turn off the heat; the kheer is ready.
Tips
Alternatively, sabudana can be used instead of rice.
Serving suggestions
To serve hot, place in a serving bowl and garnish with chopped pistachios and almonds.
To serve chilled, refrigerate, then serve in short glasses and garnish with chopped pistachios and almonds.
Enjoy this amazing super delicious Carrot Kheer!
