Carrot Kheer / Carrot Payasam

Hi All!

I feel that "Not only sharing the food but also sharing a recipe gives a great joy". So i am going to share my recipes and techniques with you all.

This is my first post in this blog. I am starting this blog with a colorful carrot kheer. I hope you enjoy this. Please give your support and post your valuable comments. It will help me to correct myself and keep improving Lax Kitchen.

Carrot Kheer

Cuisine: Indian | Category: Sweet/Dessert | Serves: 2

Prep Time: 5 min | Cook Time: 25 min

Ingredients

Milk	- 1 1/2 cup
Carrot	- 1 (medium size)
Sugar	- 3-4 tablespoon
Cardamom	- 3 nos
Cashew	- 5 nos
Raw Almonds	- 8 nos (finely chopped)
Saffron	- few strands (optional)

Instructions

1. Boil the milk in a heavy bottom or non-stick pan over a medium high heat. Once it started boiling reduce the flame to low and keep boiling. Stir the milk occasionally otherwise milk at the bottom will burn.

2. Meanwhile, boil some water in another pan. Peel off the skin and chop the carrot roughly. Add chopped carrot together with cashews to the boiling water.

3. After it is cooked soft, drain the water. Add the carrots and cashews in a blender and grind it smoothly.

4. Add the ground carrot puree, sugar, cardamom and saffron to the boiling milk.

5. Keep boiling the kheer over medium flame till it reaches your desired consistency. Stir often to avoid burning.

6. Switch off the flame. Sprinkle the chopped almonds on the top.

You can serve the kheer hot, warm or cold. I love this carrot kheer when it is absolutely chilled.

Enjoy the colorful Carrot Kheer!

Lax Notes

* Carrot kheer gets thicker as it cools down. If you don't want thick kheer, then don't boil the kheer too much.

* You can also add ghee roasted almonds instead of raw almonds.

* You can add condensed milk for a rich flavour. If you are adding it, reduce the amount of sugar accordingly.